Name: Chocolate Pistachio Bundt Cake Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 box white cake mix; 1 box instant pistachio pudding mix (3.4 oz); 4 eggs; 1/4 cup vegetable oil; 1 1/2 cups water; 1 teaspoon almond extract; a few drops green food coloring; 1/4 cup unsalted butter; 1/4 cup milk; 1 1/2 cups powdered sugar; 2 tablespoons cocoa powder; 1 teaspoon almond extract; chopped pistachios, for sprinkling over the cake

If you’re on the hunt for a dessert that’s both eye-catching and downright delicious, this Chocolate Pistachio Bundt Cake Recipe has got you covered. It’s soft, moist, and bursts with subtle nutty flavors that pair perfectly with a rich chocolate ganache topping.

A bundt cake sits on a white plate with a white marbled surface background. The cake has two visible layers: the bottom layer is light green, and the top layer is light brown. Thick, smooth dark chocolate glaze pours down from the top of the cake in even streams, covering parts of the sides. The top of the cake is sprinkled with crushed nuts that vary in small bits and light tan to greenish colors. The texture of the cake looks soft and spongy, and the glaze is shiny and rich. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Pistachio Bundt Cake Recipe
Top Tip
How to Serve Chocolate Pistachio Bundt Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Pistachio Bundt Cake Recipe

Why You'll Love This Recipe

I honestly can’t get enough of this cake! Every time I make it, I’m greeted with compliments and requests for seconds. The pistachio flavor is subtle enough that it won’t overpower, but distinct enough to add that extra touch of something special.

Festive and Fun: The green tint and pistachio flair make it perfect for celebrations like St. Patrick’s Day or any occasion where you want a unique dessert.
Simple Ingredients: You don’t need complicated kitchen magic—just a mix of pantry staples and a few special flavors.
Rich Chocolate Ganache: The topping is silky smooth and pairs beautifully with the cake’s texture and flavor.
Great Yield: Makes 16 servings, so it’s excellent for sharing with friends and family.

Ingredients & Why They Work

Let’s talk ingredients for a sec—this cake combines a cozy white cake mix with instant pistachio pudding for that signature flavor and moist crumb. A splash of almond extract brings out the nuttiness, while a touch of green food coloring adds a playful twist. For the ganache, simple pantry staples come together to create a glossy, irresistible glaze.

Flat lay of a small box of white cake mix in a simple white ceramic box-shaped dish, a small box of instant pistachio pudding mix in a plain white ceramic square dish, four whole brown eggs with clean shells arranged in a perfect row, a small white ceramic bowl with clear vegetable oil, a small white ceramic bowl filled with clean water, a few small sprigs of fresh green almond leaves, a tiny drop of green food coloring on a white ceramic spoon-shaped dish, a small white ceramic bowl of unsalted butter cubes, a small white ceramic bowl of milk, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of cocoa powder, and a small white ceramic dish with chopped fresh green pistachios, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

White cake mix: A base that keeps things easy and ensures a tender crumb.
Instant pistachio pudding mix: Infuses the cake with authentic pistachio flavor and keeps it moist.
Eggs: Essential for structure and richness.
Vegetable oil: Helps keep the cake moist without heaviness.
Water: Provides the needed liquid to bring everything together.
Almond extract: Enhances the nutty notes and complements the pistachio taste.
Green food coloring: Just a few drops for that festive green hue—totally optional but fun.
Unsalted butter (for ganache): Adds richness and smoothness to the glaze.
Milk: Helps create that perfect silky ganache texture.
Powdered sugar: Sweetens and thickens the ganache to a beautiful shine.
Cocoa powder: Deepens the chocolate flavor in the topping.
Chopped pistachios: For that final crunch and beautiful garnish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Chocolate Pistachio Bundt Cake Recipe is how easily it adapts to your tastes and occasions. Whether you want to dial up the pistachio flavor, make it vegan-friendly, or tweak the colors for a different celebration, you’ve got plenty of room for creativity.

More pistachio power: For a richer, nuttier punch, try stirring in ½ cup of finely ground shelled pistachios into your batter before baking. I did this once for a Pistachio Lovers’ brunch and the extra texture made the cake unforgettable.
Vegan twist: Swap the eggs for flax eggs and use plant-based milk and butter substitutes. This worked wonderfully when I made it for a friend’s dairy-free party, and the ganache was still beautifully smooth and luscious.
Go green or go home: The green food coloring is totally optional, but adding a few drops helps set a festive tone, especially for St. Patrick’s Day. Adjust it until the shade feels just right for you.
Slick bundt pan release: My secret for a perfect cake release is dusting the greased bundt pan lightly with flour or using a non-stick baking spray with flour included. It saves you the heartbreak of a stuck cake.
Storage tips: Keep leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. I love how the flavors meld after resting a day or two!

Step-by-Step: How I Make Chocolate Pistachio Bundt Cake Recipe

A single slice of bright green cake sits on a white plate, showing a soft and spongy texture. The cake has one thick layer, covered with a dark chocolate frosting that is rough and creamy. Small pieces of chopped nuts are sprinkled on the sides of the frosting, adding a crunch texture and light brown color contrast. The plate rests on a white marbled surface, and a silver fork is placed next to the cake slice. Blurred light brown nuts are scattered in the background, giving a simple and clean look. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Pan and Oven for Success

Start by preheating your oven to 350°F (that’s 175°C if you like metric). Grab a 10-inch bundt pan and grease it really well — the key here is to prevent any sticking. I recommend using butter or a baking spray and then dusting lightly with flour for the best cake release. This early prep saves you from any cake-cracking drama later!

Step 2: Mix the Pistachio-Powered Batter

In a large mixing bowl or your stand mixer’s bowl, combine the white cake mix with the instant pistachio pudding mix. Add your eggs, vegetable oil, almond extract, water, and a few drops of green food coloring — enough to achieve the festive shade you love. Beat everything on medium speed for at least 2 minutes until the batter is smooth and well blended. You’ll know it’s ready when it’s silky and thick with no lumps.

Step 3: Bake to Perfection

Pour the batter evenly into your prepared bundt pan. Pop it into the preheated oven and let it bake for 55 minutes. Use the trusty toothpick test near the end: insert a toothpick into the center and if it comes out clean, your cake is baked through. When the timer dings, let the cake cool in the pan for about 15 minutes. This brief resting helps it firm up so you can carefully turn it out onto a cake stand or cooling rack without breakage.

Step 4: Whip Up the Luscious Chocolate Ganache

While your cake is cooling, place the unsalted butter, milk, and cocoa powder into a small saucepan over low heat. Stir occasionally until the butter melts and the mix is completely smooth — be patient and don’t let it boil. Remove from heat, then whisk in the powdered sugar and almond extract until the ganache is silky and glossy. The warm ganache will pour effortlessly, making for the perfect glaze.

Step 5: Frost and Garnish to Impress

Pour the warm chocolate ganache evenly over your still-warm pistachio bundt cake. This allows the ganache to gently melt into the cake’s surface, making every bite rich and decadent. Immediately sprinkle chopped pistachios on top for a beautiful crunchy contrast and a pop of color. Let the cake cool completely before serving — this brings out the perfect texture and lets the flavors shine.

Top Tip

These tips come from hands-on experience to help you nail the perfect Chocolate Pistachio Bundt Cake Recipe every time. A little know-how goes a long way in creating a moist, flavorful, and stunning cake.

Greasing Your Bundt Pan Well: I always coat my bundt pan with a thin layer of butter, then dust it lightly with flour or use baking spray with flour included. This ensures the intricate details of the pan come out beautifully without sticking.
Mixing Time Matters: Be sure to beat the batter for at least 2 minutes on medium speed. I've found this helps the pudding mix fully incorporate, giving the cake its signature moist texture.
Pour Ganache While Warm: Pour the chocolate ganache over the cake while both are warm. This way, it melts slightly into the cake's surface but still sets nicely, making each bite rich and decadent.
Resist Overbaking: Insert a toothpick at 55 minutes, and if it comes out clean, pop the cake out. Overbaking can dry the cake and dull that lovely pistachio flavor.

How to Serve Chocolate Pistachio Bundt Cake Recipe

In a round silver bundt cake pan, there is a batter with two layers: a thick pale green layer filling the pan and a thinner dark brown layer swirled on top in a decorative pattern. The dark brown layer forms elongated teardrop shapes and curves that create a spiral around the center hole of the pan. A woman's hand is holding a spoon, drawing through the layers to create the swirled design. The pan is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

This cake looks gorgeous topped simply with chopped pistachios sprinkled over the warm chocolate ganache, adding that perfect crunch. For an extra festive flair, try dusting with a light sprinkle of powdered sugar or adding a few edible gold leaf accents for a subtle sparkle that’s sure to impress.

Side Dishes

Pair your Chocolate Pistachio Bundt Cake with whipped cream or a scoop of vanilla bean ice cream to balance the richness. Fresh berries like raspberries or sliced strawberries offer a fresh, tart contrast that complements the nutty cake beautifully. A light green tea or a cup of freshly brewed coffee rounds out this dessert elegantly.

Make Ahead and Storage

Storing Leftovers

Store your leftover Chocolate Pistachio Bundt Cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate for up to a week—just be sure to bring it to room temperature before serving so it’s tender and flavorful.

Freezing

This cake freezes beautifully! Wrap it tightly in plastic wrap and then in foil or place it in a freezer-safe container. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and let it come to room temperature.

Reheating

If you want to warm up a slice, pop it in the microwave for 15 to 20 seconds. This gently revives the chocolate ganache’s softness without drying out the cake, giving you a perfectly moist and decadent bite.

Frequently Asked Questions:

Can I make this cake without food coloring?

Absolutely! The green food coloring is purely for a festive touch, especially for occasions like St. Patrick’s Day. The cake will still taste delicious without it.

Can I substitute the white cake mix for another flavor?

Yes, you can experiment with other white or yellow cake mixes, but keep in mind that the flavor balance might shift. The pistachio pudding mix and almond extract play a big role in the cake’s signature taste.

How do I ensure my bundt cake doesn't stick to the pan?

Besides greasing the pan well, dusting it with flour or using a baking spray that contains flour helps tremendously. Also, allow the cake to cool in the pan for about 15 minutes before gently turning it out.

Can I make this cake vegan?

Yes, you can make a vegan version by substituting the eggs with flax eggs and using plant-based milk and vegan butter for the ganache. The texture might be slightly different but still delightful.

Final Thoughts

Baking this Chocolate Pistachio Bundt Cake Recipe brings such joy, especially when sharing with friends and family. The tender crumb, subtle pistachio flavor, and luscious chocolate ganache make it a dessert that feels both special and comforting. Whether it’s for a festive holiday or a cozy afternoon treat, this cake is sure to become a cherished favorite in your recipe box.