Pistachio Bundt Cake

Today I am sharing a wonderful cake my best friend made for our family during her last visit to Georgia  – Pistachio Bundt Cake!

This recipe is quick, easy and oh so good! A super moist cake, full of flavor that can be served year round, for so many occasions. This awesome dessert is sure to get rave reviews from family and friends and become a new favorite!

 

This shortcut cake recipe is a cinch to make, calling for just a few ingredients. The secret to the moistness are five eggs and pistachio pudding!

 

As a 70’s kid, I’m pretty sure this cake originated in the 1960s or early 1970s, it’s similar to the Watergate Cake. This Pistachio Cake is a wonderful throwback dessert that remains a staple in many families decades later. If you grew up with this, please share your memories and the history of the cake in your family.

 

 

Sandi makes this family-favorite dessert during the holidays, but it’s also perfect for spring, especially for Saint Patrick’s Day celebrations. This cake is perfect for brunches, luncheons, parties, potlucks and other gatherings.

This cake is so good, it doesn’t even need frosting, just a dusting of powdered sugar to make it pretty. If you are someone that loves/needs frosting, I added a Dream Whip frosting recipe below, often used with Pistachio Cake.

 

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Mrs. D’s Pistachio Bundt Cake

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Ingredients

• 1 box of white cake mix
• 1 cup of water
• 2 (3.4 ounces each) Pistachio Instant Pudding mix
• 1/2 cup of oil (canola or vegetable)
• 5 large eggs
• Powdered sugar to sprinkle on top

Directions

Preheat oven to 350 degrees F.  Spray a bundt cake pan with non-stick cooking spray, making sure it is coated well.

In a large mixing bowl, beat the first four ingredients together, then add one egg at a time, beating into the mix. Mix for 2 minutes.

Pour batter into prepared bundt pan. Bake on middle rack of oven for 55-60 minutes (adjust baking time according to how fast/slow your oven bakes). Check center of cake with a toothpick to make sure it comes out clean. Remove from oven and cool in pan for 10-15 minutes, then transfer  to a cooling rack and allow to cool completely. Last, dust with powdered sugar, slice, serve, enjoy!

 

Optional Dream Whip Frosting Recipe (use in place of powdered sugar)

• 2 envelops Dream Whip
• 1 (3.4 ounce) package pistachio instant pudding mix
• 1 1/4 cups cold milk

Directions

Pour all of the ingredients in a large bowl and whip until stiff peaks form. Frost cake and refrigerate.

 

Sharing this recipe at Weekend Potluck!

Thanks for stopping by!

Cheers!