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You are here: Home / Recipes / Pistachio Bundt Cake Recipe

Pistachio Bundt Cake Recipe

June 10, 2016 by Tiffany 10 Comments

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This delicious Pistachio Bundt Cake Recipe is made entirely from scratch and is topped with a sweet vanilla icing. Perfect for dessert, brunch, or anytime! 

This delicious Pistachio Bundt Cake Recipe is made entirely from scratch and is topped with a sweet vanilla icing. Perfect for dessert, brunch, or anytime!

Pistachio Bundt Cake Recipe

There’s nothing like summer vacations to get me in a baking mode. This Pistachio Bundt Cake Recipe is super delicious, moist and definitely a crowd pleaser. The pistachios are baked inside the cake and then used again as a crunchy topping.

I made the inside not too sweet so the vanilla icing on top can give it the exact taste it needed. The contrast between the pistachios and the vanilla makes this bundt cake pop.

This delicious Pistachio Bundt Cake Recipe is made entirely from scratch and is topped with a sweet vanilla icing. Perfect for dessert, brunch, or anytime!

A few weeks ago I got a craving for pistachios. I started researching online for a nice recipe that my family would enjoy.

This delicious Pistachio Bundt Cake Recipe is made entirely from scratch and is topped with a sweet vanilla icing. Perfect for dessert, brunch, or anytime!

The results I got from Google were not too pleasing, all of them used a cake box mix, pistachio pudding mix, and green food coloring. I am sure that pistachio pudding mix didn’t have an ounce of the real nut inside.

This delicious Pistachio Bundt Cake Recipe is made entirely from scratch and is topped with a sweet vanilla icing. Perfect for dessert, brunch, or anytime!

It was kind of an eye-opener. How can you call it a Pistachio Bundt Cake Recipe when there are no real pistachios used?

So I decided to concoct my own recipe made entirely from scratch and the taste is amazing. The pistachios are grounded and added to the flour to become part of the structure and crumb of the cake. Nothing artificial here.

This delicious Pistachio Bundt Cake Recipe is made entirely from scratch and is topped with a sweet vanilla icing. Perfect for dessert, brunch, or anytime!

My kids loved it! They wanted it as an afternoon treat and my husband gobbled half of it before I even took the pictures. It just has a very distinctive taste of pistachios.

This delicious Pistachio Bundt Cake Recipe is made entirely from scratch and is topped with a sweet vanilla icing. Perfect for dessert, brunch, or anytime!

Oh and don’t worry, this cake is so easy to make and doesn’t involve any weird ingredients at all. I was able to find the shelled pistachios right in my supermarket and that saved my time.

This delicious Pistachio Bundt Cake Recipe is made entirely from scratch and is topped with a sweet vanilla icing. Perfect for dessert, brunch, or anytime!

I hope you can try this delicious Pistachio Bundt Cake Recipee at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

Click HERE for the BEST CAKE RECIPES 



4.7 from 13 votes
This delicious Pistachio Bundt Cake Recipe is made entirely from scratch and is topped with a sweet vanilla icing. Perfect for dessert, brunch, or anytime!
Print
Pistachio Bundt Cake Recipe
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
 
This delicious Pistachio Bundt Cake Recipe is made entirely from scratch and is topped with a sweet vanilla icing. Perfect for dessert, brunch, or anytime!
Course: Dessert
Servings: 12
Calories: 611 kcal
Author: Tiffany Bendayan
Ingredients
For Bundt Cake
  • 1 cup pistachios shelled
  • 3/4 cup sour cream
  • 3 cups cake flour you may use all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 1/2 sticks unsalted butter
  • 2 1/2 cups granulated sugar
  • 6 eggs
  • 2 teaspoon vanilla extract
For Glaze
  • 1/2 c chopped pistachios
  • 1/2 cup powdered sugar
  • 1-2 teaspoons milk
  • 1/2 teaspoon vanilla
Instructions
For Bundt cake
  1. Preheat oven to 350 degrees Fahrenheit
  2. Grease a bundt pan thoroughly making sure every groove is greased
  3. Ground the pistachios in a food processor
  4. In a bowl mix the ground pistachios, flour, and baking powder. Set aside
  5. In the bowl of a mixer, place the butter and sugar and mix using the paddle attachment for 3-4 minutes on medium-high speed

  6. Scrape the sides of the bowl with a spatula
  7. Add the vanilla and keep mixing
  8. Add the eggs one a time beating well after each addition
  9. Reduce the speed and slowly add the flour mixture in 3-4 batches
  10. Finally, add the sour cream and mix
  11. Pour the batter evenly in the bundt cake pan
  12. Bake for 60-70 minutes or until a skewer inserted in the middle of the cake comes out clean
  13. Remove from oven and let it cool in the pan for 15-20 minutes on a rack
  14. Carefully invert the cake over the rack and let it cool completely
For Glaze
  1. In a bowl place the powdered sugar
  2. Add 1 teaspoon and milk and mix. If mixture is too stiff, add a bit more milk
  3. Add vanilla and mix
  4. Pour glaze over the cooled cake and garnish with the chopped pistachios
  5. Enjoy!
Nutrition Facts
Pistachio Bundt Cake Recipe
Amount Per Serving
Calories 611 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 15g94%
Cholesterol 139mg46%
Sodium 47mg2%
Potassium 295mg8%
Carbohydrates 74g25%
Fiber 2g8%
Sugar 48g53%
Protein 10g20%
Vitamin A 860IU17%
Vitamin C 1mg1%
Calcium 76mg8%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Cakes, Desserts, Recipes Tagged With: best cake recipes, bundt cake recipes, easy cake recipes, pistachio bundt cake, pistachio cake, pistachio recipe

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Comments

  1. Shelley says

    July 20, 2016 at 9:21 am

    Super excited to find a pistachio recipe that isn’t bright green with food coloring and/or use pistachio pudding! Thanks!

    Reply
    • Tiffany says

      July 20, 2016 at 10:35 am

      You’re welcome!! from scratch is always better 🙂

      Reply
  2. M says

    January 29, 2017 at 10:54 am

    The recipe is incorrect. Line 6 you wrote to mix flour with butter, I think you meant to mix the sugar and butter. Which I didn’t catch right away.

    Reply
    • Tiffany says

      January 29, 2017 at 6:16 pm

      You are correct M! I meant the sugar. Just fixed the typo. Thanks for noticing. Have a great day!

      Reply
  3. KG says

    February 7, 2018 at 10:36 pm

    Hi! So pleased to find this recipe. I’m new to bundt baking, but I’m assuming this would work well with a mini bundt pan as well, with a shortened bake time right?

    Thanks!

    Reply
    • Tiffany says

      February 8, 2018 at 8:02 am

      Exactly KG!

      Reply
  4. Jeanne says

    January 30, 2019 at 4:43 pm

    It looks wonderful! Did you use a 9” or 10” Bundt cake pan for this recipe?

    Reply
    • Tiffany says

      January 30, 2019 at 6:56 pm

      Thank you Jeanne! I used a 10″ pan

      Reply
  5. Elizabeth says

    March 24, 2019 at 7:33 am

    Hi! I am going to bake this today for my mother in laws birthday. Are the pistachios salted or unsalted? Thank you!

    Reply
    • Tiffany says

      March 25, 2019 at 4:58 am

      Both work in this recipe Elizabeth! I’ve used them both. The salty ones give them just a different touch

      Reply

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Hello! I am Tiffany, the blogger, cook and photographer of Living Sweet Moments.
I a married and have 2 little girls. We currently live in Miami, Fl
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