Light, nutty, and kissed with a sweet vanilla glaze — this Bundt cake is pure pistachio bliss!

If you’re a pistachio lover like me, get ready to fall in love with this ultra-moist Pistachio Bundt Cake! Made with instant pistachio pudding mix, rich sour cream, and a tender butter base, this cake is everything a perfect slice should be — soft, flavorful, and just sweet enough. And that simple vanilla glaze with a sprinkle of chopped pistachios? Total showstopper.

It’s a nostalgic treat that brings back cozy memories, yet elegant enough for special occasions. From Sunday coffee to springtime brunch, this cake fits right in.

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Why You’ll Love It

• Pudding mix = ultra-moist texture
• Easy Bundt pan beauty with a simple glaze drizzle
• Pistachio-forward flavor that’s subtle, buttery, and unforgettable
• Great for brunch, holidays, or anytime cake cravings

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Ingredients

Cake:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• ½ cup pistachio pudding mix (instant)
• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup sour cream
• ½ cup shelled pistachios, chopped (for garnish)

Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

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Instructions

1. Prep the Oven & Pan

Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan generously to ensure an easy release.

2. Make the Cake Batter

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (about 2-3 minutes).

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and the pistachio pudding mix — this adds both flavor and that signature pale green hue!

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the dry ingredients. Mix just until everything is combined.

3. Bake the Cake

Pour the batter into the prepared Bundt pan, smoothing the top.

Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.

4. Glaze & Garnish

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

Drizzle the glaze over the cooled cake and sprinkle with chopped pistachios for that final touch of texture and flair.

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Recipe Details

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 10 slices
Calories: ~320 kcal per slice
Difficulty: Easy

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Tips & Twists

• Want extra pistachio flavor? Add ¼ teaspoon almond extract to the batter.
• Use Greek yogurt instead of sour cream for a lighter twist.
• Green with envy: For a brighter hue, add a drop or two of green food coloring.

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Pistachio Lovers, Rejoice!

This Pistachio Bundt Cake is the perfect balance of simple and stunning — a cake you’ll come back to again and again. It’s elegant enough for guests, yet easy enough for a cozy weekend bake.

Slice it up, pour a cup of tea, and enjoy every soft, nutty bite.

Don’t forget to tag your bakes with #PistachioBundtLove — I can’t wait to see your creations!

Happy baking,
Your Sweet Tooth Companion