• 12servings
  • 70minutes
  • 406calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12, H, D
MineralsZinc, Copper, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (18-1/4 ounces) yellow cake mix

  2. 2 packages (3.4 ounces each ) instant pistachio pudding mix

  3. 1 cup water

  4. 4 eggs

  5. 3/4 cup vegetable oil

  6. GLAZE:

  7. 1 cup confectioners' sugar

  8. 1 tablespoon butter, softened

  9. 2 to 3 tablespoons milk

Instructions Jump to Ingredients ↑

  1. Pistachio Bundt Cake Recipe photo by Taste of Home In a large bowl, combine the cake mix, pudding mixes, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

  3. In small bowl, combine the glaze ingredients, adding enough milk to reach desired consistency. Drizzle over cake. Yield: 12 servings.


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