An easy cake recipe with lots of nutty flavor. This Pistachio Pudding Bundt Cake has a great pistachio flavor and pretty color.

Adding pudding to a cake mix is a way to make the cake just a little extra moist. Plus, it is a great way to add flavor!

We took a white cake mix and added a box of instant pistachio pudding to create this Pistachio Pudding Bundt Cake. The result? An easy dessert that looks pretty enough for serving guests!

a pistachio bundt cake with frosting and nuts

Why you’ll love this cake:

quickly made with a cake mix
flavored with a pudding mix and orange juice
soft fluffy texture with real pistachios inside
melt in your mouth powdered sugar glaze

What size bundt cake pan do I need for a cake mix?

Many traditional bundt cake pans hold about 10-12 cups of batter. To ensure that your cake will not overflow, I recommend using one cake mix. That way if your pan is a little smaller, it will not overflow. If you know you have a large 12-14 cup bundt cake pan, you could probably fit the batter for two cake mixes inside it.

ingredients for pistachio cake on a table

How to Make Pistachio Pudding Bundt Cake

The first step to making a bundt cake is to prepare the pan by greasing it. You can use our cake release, or Baker’s Joy baking spray. But if you don’t have either of those, grease the pan with shortening, then dust it with flour. Get all the cracks and crevices of the pan so that the cake doesn’t stick.

Add the cake mix, pudding mix, eggs, orange juice and oil to a large mixing box and mix with a hand mixer until well mixed, scraping the sides of the bowl as needed (mix for about 2 minutes). Fold in the chopped pistachios.
Pour the batter into the prepared bundt pan. Bake for 55-60 minutes. To check if it is fully cooked, insert a toothpick to the center and it should come out clean.
Let it sit for 15 minutes and then flip onto a wire rack to let it cool completely.

overhead view of a nut covered bundt cake with one piece missing

Powdered Sugar Glaze for Cake

This cake has a simple powdered sugar glaze that you’ll whisk up in a small bowl, drizzle over the cake and then top with crushed pistachios.

Allow the cake to cool before you drizzle the frosting or it will all soak in or run off the cake.

You can just do a simple dusting of powdered sugar if you’d like, too.

Recipe Variations

Use a gluten free white cake mix.
Use a low sugar or sugar free cake mix and sugar free instant pudding to cut back on calories.
Mix together a tub of Cool Whip and instant pistachio pudding, then frost the cake with it.

Pistachio Pudding Bundt Cake

4.70 from 13 votes

An easy cake recipe with lots of nutty flavor. This Pistachio Pudding Bundt Cake has a great pistachio flavor and pretty color.

Servings 15

Prep Time 20

Cook Time 1

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Ingredients

For the cake:

1 box white cake mix (15.25 ounces)
1 package pistachio instant pudding mix (3.4 ounces)
4 large eggs
1 cup orange juice
1 cup canola oil (or vegetable oil)
½ cup chopped pistachios

For the frosting:

¼ cup salted butter
1 cup powdered sugar
1 tablespoon milk
1/3 cup chopped pistachios

Instructions

Preheat the oven to 325° Fahrenheit. Spray a 12 cup bundt cake pan with Baker's Joy baking spray (or grease with shortening, then dust with flour). Set aside.
Add the cake mix, pudding mix, eggs, orange juice and oil to a large mixing box and mix with a hand mixer until well mixed, scraping the sides of the bowl as needed (mix for about 2 minutes). Fold in the chopped pistachios.
Pour the batter into the prepared bundt pan. Bake for 55-60 minutes. To check if it is fully cooked, insert a toothpick to the center and it should come out clean.
Let it sit for 15 minutes and then flip onto a wire rack to let it cool completely.
For the glaze, add the butter to a medium saucepan and place it over medium heat to make brown butter. Constantly stir the butter for 5-10 minutes until it starts turning golden brown. You will start to see brown specks at the bottom of the pan, and it will smell nutty. Once you have reached and amber color, remove it from the heat to avoid burning it.
Pour the butter into a small mixing bowl and add the powdered sugar and milk. Mix with a whisk until combined and smooth.
Once the cake has cooled down, drizzle with glaze and sprinkle with chopped pistachios.
Store in an airtight container at room temperature.

Notes

*If you have problems with the cake falling, choose a cake mix without pudding already in the mix.

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**