cake dessert food

Pistachio Bundt Cake

When you’re getting married, everyone wants to tell you when, where and what to register for.

“You should register for at least 150 items across three stores.”

“150 items? That will make you look greedy.”

“No one wants to go in on anything, so smaller gifts are best.”

“Don’t be cheap — use this as a chance to get everything you’ve ever wanted!”


So then you’ll add things like popsicle molds to your registry, and others will be all, THAT’S DUMB, DELETE THAT. So you delete, but then you spend your first summer as a married woman wishing you could make these fruity coconut popsicles, cursing the day you deleted those cute little molds from your Crate & Barrel registry.

Not that that’s a true story or anything.

I know, where am I going with this, right?

–> Bundt pan.

A bundt pan is that random pan you register for that you know you’ll probably eventually use, but not anytime in the immediate future. It’s the pan you’ll curse when it takes up approximately 20% of your baking pan cabinet in your tiny urban kitchen. You may or may not debate gifting the pan to grandma, since hers looks a bit worn and we all know her annual Christmas bundt cake is more popular than yours will ever be.


Then this cake happened.

This cake, you guys, is the queen of all cakes. Although the reason is fairly obvious, I’ll point it out to you — PISTACHIO.

If it were up to me, I’d eat pistachio everything. (Also, I totally just realized I’ve been spelling pistachio wrong for weeks.)

Taken from 30 Handmade Days, this utterly amazing Pistachio Bundt Cake is SO easy, uses zero butter and is so delicious, you and your husband/boyfriend/roommate/you alone might eat half the cake in 36 hours.

I wish that wasn’t a true story.

Bake on, bundt fans.

Pistachio Bundt Cake


For the cake:
1 box yellow cake mix (without pudding)
1 3oz box Instant Pistachio Pudding Mix
4 eggs
1 cup water
1/4 cup vegetable oil

Cream Cheese Glaze:
5 oz. cream cheese at room temperature
1/2 cup powdered sugar
1 tablespoon fresh lemon juice
3 tablespoons milk
Chopped, shelled pistachios for topping


Preheat oven to 350 degrees F. Blend all cake ingredients together for two minutes using an electric mixer or Kitchenaid. Pour batter into greased bundt pan. Bake for 45 minutes.

Cool cake (about 15-20 minutes) and then turn out onto a cake plate.

In a separate smaller bowl, beat cream cheese glaze ingredients together until smooth. Drizzle over cake and top with chopped pistachios. 

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