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.
*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.**