Pistachio Bundt Cake
Even though I had a Christmas baking list as long as my arm, when hubby asked me to make this pistachio bundt cake, I couldn’t resist adding it to my very long list. It’s green, it resembles a wreath somewhat, it’s easy to make, and it’s super moist and delicious.
I can’t remember where I got the recipe originally because I first made it over 40 years ago. It’s one of those easy recipes where you add a package of pudding to a cake mix. I made it at least once or twice a year as everyone loved it. Invariably, when I served it to someone who hadn’t had it before, they would ask me for the recipe.
When the cake mix manufacturers downsized the volume in their packages from 18.25 to 15.25 ounces, that was when I set aside all of my “take a cake mix and add something” recipes. At one point, I decided to buy two packages of cake mix and take 3 ounces from one to add to the other. The results were not pleasing. Their new formulation didn’t allow for tinkering with the cake mix that way. I was not happy as I had several of those type of cake mix recipes that my family enjoyed, and I was now unable to make them.
Fast forward to today and the ability to google and find things on the internet. I discovered a very simple cake mix extender which worked beautifully with this pistachio cake, and now I can’t wait to try some of my other favorite recipes once again.
Pistachio Bundt Cake
Ingredients for Cake
- 1 15.25 oz. package yellow cake mix
- 3 oz. cake mix extender (see below for recipe)
- 1 3.4-oz. pkg. instant pistachio pudding*
- 3 eggs
- 1 cup club soda
- 1 cup vegetable oil
- 1/2 cup chopped pistachios or walnuts
- Optional garnish: maraschino cherries
*Note: You will need an additional package of pistachio pudding for the filling.
Ingredients for Cake Mix Extender
- 1 1/2 cups flour
- 1 cup sugar
- 2 tsp. baking powder
- 1/4 tsp. baking soda
Directions for Cake Mix Extender
Place all four ingredients in a bowl and whisk to evenly distribute. You will be using 3 oz. of this cake mix extender. Store the remainder in an airtight container. If you don’t think you’ll be making another cake mix in the near future, you can easily halve the recipe.
Ingredients for Filling
- 1 1/2 cups cold milk
- 1 envelope Dream Whip
- 1 3.4-oz. pkg. of instant pistachio pudding
Directions for Cake
Grease and flour a bundt pan being careful to grease all the crevices or use a baking spray. Set aside.
Blend all the dry ingredients—cake mix, 3 oz. of cake mix extender, and instant pudding—in large mixing bowl. Add eggs, club soda, and vegetable oil and then beat for 2 minutes at medium speed. Pour into prepared bundt pan.
Bake at 350o F for 40 to 45 minutes. Cool 15 minutes. After cake is cool, split into three layers and spread bottom two cake portions with filling. Save some filling from what you’ve spread on the two layers to fill the center of the cake. Sprinkle nuts and/or maraschino cherries on filling in center.
Refrigerate the cake and allow the flavors to meld. This is a cake that tastes better on the second day so plan accordingly.
Directions for Frosting
Blend milk, Dream Whip, and pudding. Whip until thickened (about 5 minutes).
