Pistachio Bundt Cake w/ Cherry Glaze
Made with boxed cake mix and pistachio pudding mix, this pistachio bundt cake is incredibly moist and topped with a sweet cherry glaze. This recipe is perfect when you need a dessert that looks bakery-worthy without the fuss.
Pistachio tends to be underrated with its nutty flavor that's slightly sweet and perfect in baked goods. Baking it in a Bundt pan results in a cake that stays moist, slices cleanly, and looks impressive with almost zero decorating effort.
Simple Bundt cakes are also:
- Ideal for glazes like this sweet cherry drizzle
- A perfect make-ahead dessert
- Less fussy than layer cakes
Jump to:
Why This Recipe Works
- Shortcut ingredients make this pistachio Bundt cake quick and easy
- The pudding mix adds moisture and that signature soft green color
- The light green cake and pale pink cherry glaze is a total show-stopper on any dessert table.
- Pistachio deserves more love. If you agree, try my Pistachio Muffins next!
Ingredient Notes
Here's a few quick notes on the ingredients. Full list can be found in the recipe card below!
- Yellow cake mix (15.25 oz)- One of the best store-bought hacks. Use your favorite brand.
- Instant pistachio pudding mix (3.4 oz box) - Dry mix only. This adds flavor, moisture, and color. Don't use Cook & Serve as it will not bake up correctly.
- Oil - A neutral oil like vegetable or canola.
- Eggs - Most box mixes call for 3 eggs, but adding an extra one makes the cake richer and more moist.
- Sour cream - Full-fat is best. It balances sweetness and keeps the crumb tender.
- Almond extract - A small amount enhances the pistachio flavor without overpowering it.
- Maraschino cherry juice - Used in the glaze for flavor and that gorgeous pink hue.
How to Make Pistachio Pudding Bundt Cake
Step 1: In a large bowl, whisk together the dry ingredients. Add eggs, oil, water, sour cream, and almond extract. Beat with a hand mixer on medium speed for 2 minutes until smooth.
Quick Tip: Want a brighter green color? Add 1-2 drops of green food coloring to the batter.
Step 2: Place batter in a generously greased Bundt cake pan. Smooth out into an even layer. Bundt cakes stick easily so grease every groove with non-stick spray.
Step 3: Bake at 350 degrees for 35-40 minutes until a toothpick comes out clean. Remove from the oven and cool 5 minutes before inverting onto a wire rack to let the cake cool completely.
Step 4: To make the glaze, combine all glaze ingredients in a small bowl. You want the glaze thin enough to pour onto the cake, but thick enough to create a nice frosting layer. Start with 1 tablespoons of milk and gradually add more to reach desired texture. Too thin? Add more confectioners' sugar. I almost always end up using 2 tablespoons.
Pour icing over the top of the cake and allow it to drip down the sides. Let the icing completely dry before serving.
Slice into 12-16 servings, depending on how generous you're feeling.
Recipe Variations
- Want to skip cherry? A simple vanilla or almond glaze also pairs beautifully with this pistachio cake. Leave out the juice and replace with extra milk.
- Bake the cake in 2 - 8x4 loaf pans instead of a Bundt pan. Bake for 35-40 minutes.
- Add ¾ halved maraschino cherries to the cake batter. Makes a fun "Grinch heart" cake that kids will love for Christmas! Pat cherries dry with a paper towel before adding.
Storage Tips
Store leftover cake covered with plastic wrap at room temperature on the counter for up to 4 days. Refrigerating cakes tends to dry them out faster so I avoid doing this.
Cake can be frozen (frosted or unfrosted) for up to 3 months. Wrap cake really well in plastic wrap and foil for the best results.
More Dessert Recipes You'll Love
Be sure to follow The Darling Apron on Facebook & Instagram along with what I'm pinning on Pinterest!
Have you made one of my recipes? I'd love your feedback on the comment box and star rating below the recipe! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Pistachio Bundt Cake w/ Cherry Glaze
Ingredients
Method
- Preheat oven to 350 degrees. Thoroughly grease bottom and sides of a Bundt pan.
- In a large mixing bowl, combine cake and pudding mix. Add eggs, oil, water, sour cream & almond extract. Beat with a hand mixer for 2 minutes at medium speed until smooth.1 pkg. yellow cake mix, 1 3.4 oz. box instant pistachio pudding , 4 eggs, ¼ cup vegetable oil, 2 tbsp. water, 1 cup sour cream, ¼ tsp. almond extract
- Pour into greased Bundt pan and bake 35-40 minutes until toothpick comes out clean. Cool in pan for 5 minutes before inverting onto a wire rack to cool completely.
- Whisk together icing ingredients, starting with 1 tbsp. of milk and adding an extra if needed. Drizzle icing over the top of the cake and allow to drip down the sides. Let the icing dry before covering.2 cups powdered sugar, 2 tbsp. butter, 1-2 tbsp. milk, 3 tbsp. maraschino cherry juice
Notes
- Split batter between 2 greased small loaf pans (8x4 inches) and bake 35-40 minutes
- Drain ¾ cup maraschino cherries and pat dry with paper towel. Cut in half & gently fold in cherry pieces into the batter before pouring into Bundt or loaf pans. Great for Christmas (Grinch bread)!
What size pans?
Mine are 8.5X4.5 inches.
Can you make these into mini loaves?? How long to cook? Please answer quickly, as I want to give these as Christmas gifts. Thanks!!!
Hi Maxine, I took a little break the week of Christmas so sorry I didn't see your question right away. You could definitely make these into mini loaves. I'd start checking them after about 20-25 minutes for doneness.
can this be made in a 9x13 pan?
I think a 9x13 would result in too thin of a bread, so I would go with a 9x9 since the recipe calls for 2 small loaf pans.