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.

Slice of pistachio cake with cherry glaze on a white plate with whole cake on a wooden cake stand and a glass jar of maraschino cherries.

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

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!

What you’ll need for this recipe:

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.

Want a brighter green color? Add 1-2 drops of green food coloring to the batter.

Cake batter in a white bowl with hand mixer beaters drizzling batter into the bowl.

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.

Baked pistachio bundt cake inverted onto a wire cooling rack.

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.

Spoon drizzling pink cherry glaze over pistachio bundt cake.

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 – 8×4 loaf pans instead of a Bundt pan. Bake for 35-40 minutes.
Add 3/4 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.

Overhead shot of a slice of pistachio cake on a white plate with a fork next to whole cake on a wooden cake stand.

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.

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Ashley Leonard