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Pistachio Pudding Bundt Cake

  • Author: Marty Boyd
  • Yield: 10 1x


  • Cake Ingredients
  • ¾ cup unsalted butter, room temperature
  • 1½ cups sugar
  • 1 package of instant jello pistachio pudding
  • 4 eggs
  • 1/2 cup chopped pistachios
  • 1¼ cup buttermilk
  • ⅓ cup canola oil
  • 1 tsp vanilla extract
  • 1¾ cups all-purpose flour
  • 3 tbsp cornstarch
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • Glaze Ingredients:
  • 1 cup powdered sugar
  • 2 tablespoons pistachio pudding
  • 1 tablespoon water
  • Chopped pistachios for garnish


  1. Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.
  2. In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside.
  3. Cream together butter and sugar until light and fluffy, about 3 minutes. Add in the pistachio pudding mix and combine thoroughly.
  4. Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
  5. Mix in the chopped pistachios.
  6. Combine the buttermilk, oil and vanilla extract in a large measuring cup or bowl.
  7. Starting with the dry ingredients, alternating dry and wet, ending with wet. Mix on medium speed for 2 minutes after the last addition.
  8. Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a pick inserted into the center comes out clean.
  9. Let cake cool for 15 minutes and then invert the cake onto a baking rack to finish cooling.
  10. Pour Pistachio Glaze over cake when
  11. completely cooled and sprinkle the pistachios for garnish.