Pistachio Pudding Bundt Cake from Scratch

There’s something so timeless about an Old Fashioned Pistachio Pudding Bundt Cake made from scratch. It’s soft, tender, and topped with a sweet pistachio glaze that makes it stand out on any dessert table.

This homemade bundt cake has the rich flavor you’d expect from grandma’s kitchen, with a slight crunch from pistachios and hazelnuts. It’s moist, lightly sweet, and beautiful when served in thick slices. I can still remember the first time grandma made a red velvet cake — she set it on her lace-covered table, proudly topped with glaze and sprinkled nuts, and everyone rushed for a slice.

What You Need to Know

• Flavor and texture: Moist and tender crumb with a nutty bite from pistachios and hazelnuts.
• Storage tip: Keep covered at room temperature for 2 days or refrigerate for 4-5 days.
• Let it cool: It's important to let the cake cool completely before you add the glaze.
• Make-ahead tip: Bake the cake a day early and glaze before serving.

Ingredients Overview

This is a quick rundown of what you’ll need. Exact amounts are in the printable recipe card.

• All-purpose flour – the base of the cake
• Butter – for richness and flavor
• Eggs – add structure and help the cake rise
• Caster sugar – keeps the crumb light and sweet
• Baking powder – gives the cake lift
• Pistachios – soaked before mixing so they stay evenly spread
• Hazelnuts – add extra nutty crunch
• Instant pistachio pudding mix – whipped into a creamy glaze
• Milk – to mix with the pudding for the glaze
• Optional garnish – a sprinkle of pistachios on top for a pretty finish

How to Make Grandma’s Red Velvet Bundt Cake Recipe

Step 1: Grease a 9-inch bundt pan with butter or margarine and preheat the oven to 350°F.

Step 2: In a large bowl, beat the sugar with eggs, adding one egg at a time. Add the butter and whip with an electric mixer until light and creamy, about 3 minutes.

Step 3: In a separate bowl, combine flour and baking powder. Soak the pistachios and hazelnuts in water for 1 minute, drain, then stir into the flour (reserving 2 tablespoons pistachios for garnish). Gently fold the flour mixture into the batter until incorporated.

Step 4: Pour the batter into the bundt pan and bake for about 40 minutes, or until a toothpick comes out clean. Cool completely. For the glaze, whisk the pistachio pudding mix with 1½ cups of milk until set, then spread over the cooled cake. Garnish with reserved pistachios.

Grandma’s Tips

• Soaking the nuts before mixing helps them stay evenly suspended in the batter.
• Always let the bundt cake cool completely before glazing so the topping sets properly.

Modern Updates

• Try almond extract in the batter for extra depth of flavor.
• Swap half the butter for Greek yogurt to lighten the cake while keeping it moist.

More Bundt Cake Recipes

• Old Fashioned Carrot Cake Bundt Cake
• Lemon Blueberry Bundt Cake with Yogurt
• Old Fashioned Red Velvet Bundt Cake

FAQs

What makes a bundt cake moist?

The combination of butter, eggs, and milk keeps the crumb tender and prevents it from drying out.

How do I keep a bundt cake from sticking?

Grease the pan thoroughly with butter and flour before adding the batter, and let the cake cool before inverting.

Can I make this bundt cake ahead of time?

Absolutely. Bake and cool the cake, then glaze right before serving for the freshest look and taste.