Pistachio Cake IV

Pistachio Cake IV


"This easy pistachio Bundt cake is baked with a layer of chocolate batter over a pistachio batter. Swirl it in for a marbled effect."


1 h servings 356 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 372 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, mix together the cake mix and pudding mix. Pour in the water, oil and eggs. mix well. Pour half of the batter into the prepared pan.
  3. Mix the chocolate syrup into the remaining batter. Pour the chocolate batter over the top of the batter in the pan. Do not stir.
  4. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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  1. 34 Ratings


One of my favorite cake recipes! I add 3/4 teaspoon of almond extract to cover any hint of the yellow cake mix flavor. I have made this for many people,and most comment this is the best cake the...

I improved the chocolate flavor by adding 1 tablespoon of cocoa powder and 1 teaspoon of instant coffee to the chocolate half. It did a better job of bringing out the chocolate and hiding the y...

This cake is so great!! and so moist!!... I made mine with a white cake mix, didnt have yellow.. I also only used 3/4 cup water..I mixed in macadamia nut pieces..I did not use the chocolate syru...

i frosted this cake with pistachio pudding and whip cream. the presentation was heavenly. however, the taste was eh... boring. i couldn't taste the pistachio in the cake mixture even when i a...

i was in a pinch and needed a cake to make with things on hand. made this cake for my sister's birthday. it's a very pretty cake that looks quite difficult to make but soooo easy! my sister a...

This cake is awesome, but you MUST use a cup of orange juice in place of the water. It makes the cake more flavorful and moist. It even stays must days afterwards (if it lasts that long)!

Great recipe!! Just like my mom used to make. Very quick and simple and it tastes delicious--especially covered with Cool Whip. My 15 month old daughter loves it too.

This is my stand by for the last 30 years whenever I need a quick cake. So yummy and a great crowd pleaser. This is especially good for people who do not like frosted cakes. Just sprinkle wit...

I made this last night because i remember this from years ago....I used a fancy bundt pan and it came out delicios and high....I detected the yellow cake mix taste but with the choc. syrup it ki...