This Pistachio Nothing Bundt Cake recipe is the ultimate dessert for any nut lover. The rich and moist bundt cake is topped with a sweet cream cheese frosting that tastes just like your bakery favorite.
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Copycat Pistachio Nothing Bundt Cake
When I first had the pistachio cake at Nothing Bundt Cakes, I was wowed by the flavor. Now I know why my recipe for pistachio ice cream is so popular!
The light, nutty flavor and the beautiful green color of this cake will have you craving a second slice! (Pssst! Don't worry; I ate a second one, too, so no judgment here. 😋)
Ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- yellow cake mix
- pistachio pudding
- evaporated milk
- water
- large eggs
- shelled pistachios
- cream cheese
- butter
- powdered sugar
- pure vanilla extract
- heavy cream
Pistachio Bundt Cake Instructions
This is a photo array of the instructions. For the written directions, scroll down to the bottom of the blog post.
Steps to make the cake.
Steps to make the sour cream icing and instructions for frosting the Nothing Bundt Pistachio Cake.
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Equipment
- Bundt cake pan
- Stand mixer - A hand mixer can be used as well, but a stand mixer makes it easy
- Piping bag with a 1A tip
- Offset spatula - If you don't have on a butter knife would work also
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FAQ's
The secret to keeping these cakes moist is the extra moisture from the pudding mix. Not only does it add a light texture and moisture but it always adds great flavor.
Top Tip
If you're going to make this recipe, make sure to follow this top tip!
To get a bakery quality Overmixing can cause your cake to be dense and dry. So, mix the batter for a total of no more than 4 minutes.
- If you don't mind getting your hands dirty, you can grease your bundt cake pan with room-temperature shortening instead of using cooking spray. You will still need to dust with flour after the shortening.
- I've found that the trick to getting that famous frosting look on your cake, is to pull the piping bag upwards, while still squeezing the bag once you reach the top of the cake. This will break off the frosting, and give you a nice thick ribbon that will lay over into the center of the cake.
Storage
Refrigerate - Store the cake in the fridge covered with plastic wrap or on a cake plate for about 3 days.
Freezer - Cake slices freeze well. In my opinion, the best way to freeze them is to wrap each slice in saran wrap, and then store them in a freezer-safe bag for up to 3 months. Thaw on the counter for a couple of hours.
Related recipes
There is just something about a bundt cake that makes me happy. If you are like me and enjoy bundt cakes next time give this Apple Spice Bundt Cake or Chocolate Chip Bundt Cake a try.
Or, if you are in the mood for something a little different this Strawberry Crunch Cake is ultra moist and oh-so easy to make.
Have you ever tried a Pistachio Bundt Cake? If so, I'd love to hear your thoughts about it in the comments below.
Pistachio Bundt Cake Recipe
Equipment
- 1 bundt cake pan 9 ½ inch
Ingredients
- 1 package yellow cake mix
- 3.4 ounce package pistachio pudding
- ½ cup evaporated milk can substitute with 2% or whole milk
- 1 cup water
- 4 large eggs
- ½ cup shelled pistachios divided
- For the frosting
- 8 ounces cream cheese
- ¼ cup butter room temperature
- 3 cups powdered sugar give or take, you may need a little more or a little less.
- 1 teaspoon pure vanilla extract
- 2-3 tablespoons heavy cream I've substituted evaporated milk, half and half or whole milk in a pinch.
Instructions
- Preheat the oven to 375 degrees. Spray bundt pan with nonstick spay well. Sprinkle with flour and coat the inside of the bundt pan. Tap it into all the little nooks and cranies. This will make it easier for the cake to release. (I usually do this over the sink as it can get messy!)
- Chop the pistachios, set aside.
- Make the cake according to the package directions using the cake mix, pistachio pudding, water, and milk. Beat until combined. Add the eggs one at a time, mix until combined. Beat until light and fluffy about 2-3 minutes.
- Add half the pistachios into the cake batter, stir to combine.
- Pour the batter into the prepared cake pan, and spread evenly. Tap the cake pan on the counter, this will release any air pockets in the batter. Place in the preheated oven. Bake for 45-50 minutes.
- Remove from the oven. Place it on a cookie sheet for 10 minutes. After 10 minutes, invert it onto a cake stand or plate and allow it to cool completely.
- Now it's time to make the frosting! In a stand mixer beat the cream cheese and butter until it's light and fluffy (about two minutes). Add the powdered sugar, vanilla extract and 1 tablespoon of the cream. Mix on medium until it begins to come together. Add additional cream as needed.
- When the cake is completely cooled, it's time to decorate! If you want to make this look like an Everything Bundt Pistachio Cake, add the frosting to a piping bag with a 1A tip (the tip with the large circular hole).
- Starting on the outside and working in, pipe a line of frosting from the bottom to the inside of the cake. Go to the opposite side of the cake and repeat. Continue piping the frosting on the cake until you've gone all the way around it.
- Using an offset spatula, smooth out the icing on the inside ring of the cake. Top with remaining pistachios.
Notes
- The cake top will be golden brown. Test if it's done by inserting a toothpick into the middle of the cake. If it comes out clean, the cake is done. Also, the baked cake will begin to pull away from the side of the pan.
Kim says
Love this recipe! The pudding mix really does improve the texture and flavor of this cake. Delicious!
Debra Clark says
That's awesome Kim, thank you for commenting!! Love those easy, yummy recipes!!