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Pistachio Pudding Bundt Cake from Scratch

Grandma's Pistachio Bundt Cake with Pudding

This Old Fashioned Pistachio Pudding Bundt Cake Recipe is a homemade classic baked from scratch with pistachios and hazelnuts. Topped with a creamy pistachio glaze, it’s moist, tender, and full of vintage charm - just like grandma used to make. Perfect for holidays, family gatherings, or any time you want an old fashioned cake with a modern twist.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 cups all purpose flour
  • 8 tablespoon butter 1 stick
  • 3 eggs
  • 1 cup caster sugar
  • 1 tablespoon baking powder
  • 1 cup pistachios
  • ½ cup hazelnuts
  • 1 pack jello pistachio instant pudding
  • 1 cup milk

Equipment

  • 1 Bundt Cake

Method
 

  1. Grease a 9-inch bundt pan with butter or margarine. Preheat your oven to 350 F.
  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.
  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.
  4. Pour the batter into the bundt pan and bake for about 40 minutes, or until a toothpick comes out clean. Cool completely.
To prepare the glaze
  1. 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.