Pistachio Nut Bundt Cake

Pistachio Nut Bundt Cake

47 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Marlene Edwards
Recipe by  Marlene Edwards

“A green Bundt cake. This is perfect for Christmas or St. Patrick's day.”

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Adjust Servings

Original recipe yields 1 - 9 inch bundt cake



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  2. In a medium bowl, stir together the cake mix and instant pudding. Add the sour cream, oil and eggs, mix well. Pour half of the batter into the prepared pan. Combine the brown sugar, walnuts and cinnamon, sprinkle over the batter in the pan. Cover with the remaining batter.
  3. Bake for 1 hour in the preheated oven, until cake springs back when lightly touched. Cool for 15 minutes in pan before inverting onto a wire rack to cool completely. When cake is cooled, dust with confectioners' sugar.

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Reviews (47)

Rate This Recipe


I received this recipe from a co-worker years ago and lost it. She called it Pistachio Bread and I tried looking for it here with no luck. This is great. I made again recently. However, because she used loaf pans for hers and I don't have a bundt cake pan I did adjust the cooking time a little. However, that was the only adjustment I made.



Great cake! Word of warning, though. Batter is VERY thick and sticky and does not pour. The longer it sits in bowl, the thicker it gets, due to instant pudding thickening. Have your pan ready before mixing batter and use a spatula to get batter to pan. Nut/brown sugar in center is perfect. Would definitely make again.



I made this cake for St. Patrick's Day. It didn't make sense to me to use a yellow cake mix with green pudding and expect it to come out green so I used a white cake mix and it turned out a nice shade of green. I love icing so I iced the cake with a tub of ready-made buttercream frosting. Thanks for sharing this recipe - I love bundt cakes and this is perfect for the occasion!

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Amount Per Serving (12 total)

  • Calories
  • 473 cal
  • 24%
  • Fat
  • 23.3 g
  • 36%
  • Carbs
  • 61.6 g
  • 20%
  • Protein
  • 5.4 g
  • 11%
  • Cholesterol
  • 80 mg
  • 27%
  • Sodium
  • 548 mg
  • 22%

Based on a 2,000 calorie diet



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Poppy Seed Bundt Cake II


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Sour Cream Bundt Cake