pistachio nut bundt cake recipe

Written ByJenny Smyth Posted on
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The Best pistachio nut bundt cake recipe

I’m so excited to share this pistachio nut bundt cake recipe with you all. I’ve been making this recipe for years, and it’s always a hit with my family and friends.

There’s something about the combination of the moist cake, the crunch of the pistachios, and the subtle flavor of the nutmeg that just makes it irresistible. I think what I love most about this recipe is how versatile it is – it’s perfect for a special occasion like a birthday or holiday, but it’s also great for a quick dessert on a weeknight.

Plus, it’s surprisingly healthy considering how delicious it is! The pistachios add a boost of protein and healthy fats, while the whole wheat flour gives it a nice nutty flavor without all the extra carbs.

And let’s not forget about the aroma – when you take this cake out of the oven, the smell of nutmeg and pistachios wafting through the air is just heavenly. My kids love helping me mix up the batter and get their hands in there to stir in those lovely nuts.

It’s such a fun process to do together, and they always get so excited when we slice into that beautiful cake. It’s truly a family favorite.

Pistachio Nut Bundt Cake

4.6 from 1697 votes

A moist and delicious bundt cake infused with the rich flavor of pistachios and topped with a creamy pistachio glaze. This recipe is a must-try for any occasion.

Prep Time25 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 12Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Cake

2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1/2 cup milk
1 cup shelled pistachios, chopped

For the Pistachio Glaze

1 1/2 cups powdered sugar
2-3 tbsp milk
1/4 cup shelled pistachios, finely chopped

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease and flour a 9-inch Bundt pan, tapping out any excess flour.
3In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
4In a large bowl, using an electric mixer, cream the butter and sugar until light and fluffy, about 3-4 minutes.
5Beat in the eggs, one at a time, mixing well after each addition.
6Stir in the vanilla extract.
7Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
8Fold in the chopped pistachios.
9Pour the batter into the prepared Bundt pan.
10Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11The cake should be golden brown and pull away from the sides of the pan.
12Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
13To make the pistachio glaze, in a small bowl, whisk together the powdered sugar and milk until smooth.
14Add more milk or powdered sugar as needed to reach your desired consistency.
15Stir in the finely chopped pistachios.
16Once the cake is completely cooled, drizzle the pistachio glaze over the top, allowing it to drip down the sides.
17Sprinkle with additional chopped pistachios, if desired.
18Slice and serve.

🔧Equipment

9-inch Bundt pan
Mixing bowl
Electric mixer
Sieve
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 85mg🧂Sodium: 300mg🌾Total Carbs: 52g🥦Dietary Fiber: 3g🍬Sugars: 35g🥩Protein: 6g

📝Notes

Tips: Ensure your butter is softened to room temperature for easier mixing. For a more intense pistachio flavor, add a few drops of pistachio extract to the cake batter.

This pistachio nut bundt cake recipe is truly one of my go-to desserts whenever I need something special but also easy to whip up.

It’s perfect for family gatherings or potlucks because it serves so many people and looks impressive on any table.

Plus, as an added bonus, it stores really well in an airtight container at room temperature for up to three days or frozen for up to two months – making it an excellent option for meal prep or last-minute entertaining.

❓ Frequently Asked Questions About Pistachio Nut Bundt Cake

Q: Can I use chopped almonds instead of pistachios?

No, while almonds are delicious in their own right, they have a stronger flavor than pistachios and wouldn’t provide the same subtle nutty flavor this recipe relies on.

Q: Can I make this recipe gluten-free by substituting almond flour for the whole wheat?

Yes, you can make this recipe gluten-free by using almond flour instead of whole wheat flour. However, keep in mind that almond flour can be quite dense and may affect the texture of the cake.

Q: Can I omit the nutmeg if I don’t have any on hand?

No, while you can certainly omit the nutmeg if you don’t have any on hand, it plays such an important role in balancing out the flavors in this recipe that I highly recommend adding it in if possible.

Q: Can I use salted pistachios instead of unsalted?

No, while salted pistachios are convenient to have on hand, they can add too much salt to your final product. Instead, use unsalted pistachios for best results.

Q: Can I double or triple this recipe for a large gathering?

Yes, you can easily double or triple this recipe for a large gathering by simply multiplying all ingredients accordingly.

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