Pistachio Cake
Pistachio cake is the perfect bundt when you don’t want chocolate or vanilla, but you want something more unique than lemon. Pistachio is a distinct flavor that so many people love, it’s bound to be a hit!
1 h 15 min16 servings170 kcal
Ingredients
- 15 ounce box yellow cake mix
- 3.4 ounce box instant pistachio pudding mix
- 1 cup water
- 1/4 cup vegetable oil
- 4 large eggs
- Powdered sugar (for dusting)
Instructions
- 1
Preheat oven to 350°F. Grease and lightly flour a bundt pan, or use baking spray. In a large bowl, beat the cake mix, pudding mix, water, oil and eggs for 2 minutes.
- 2
Pour into bundt pan and bake for 50-60 minutes, or until a toothpick inserted near the center comes out clean.
- 3
Let cool in pan for 15 minutes, then invert cake onto wire rack and let cool completely. Dust with powdered sugar before serving.
Calori is writing the cooking notes for this recipe…
Cook it from the original
This recipe comes from amandascookin.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on amandascookin.com