Description
This moist and flavorful Pistachio Orange Bundt Cake is perfect for any occasion.
Ingredients
Scale
- 1 box white cake mix (15 ounces)
- 1 package pistachio instant pudding mix (3 ounces)
- 4 large eggs
- 1 cup orange juice
- 1 cup canola oil (or vegetable oil)
- ½ cup chopped pistachios
- 2 tablespoons salted butter (melted)
- 1 cup powdered sugar
- 1 tablespoon whole milk (or cream)
- 1/2 teaspoon vanilla extract (or almond extract)
- ⅓ cup chopped pistachios
Instructions
- Preheat the oven to 325° Fahrenheit. Spray a 12 cup bundt cake pan with cooking spray (or grease with shortening, then dust with flour). Set aside.
- Add the cake mix, pudding mix, eggs, orange juice and oil to a large mixing bowl and mix with an electric mixer on medium speed until well combined, scraping the sides of the bowl as needed (about 2 minutes). Fold in the chopped pistachios.
- Pour the batter into the prepared bundt pan. Bake for 55-60 minutes. To check if it is fully cooked, insert a toothpick to the center and it should come out clean.
- Let the cake cool for 15 minutes and then flip onto a wire rack to let it cool completely.
- For the glaze, add the melted butter, powdered sugar, milk and extract into a bowl. Whisk well until smooth. Add more milk a teaspoon at a time until it is at the consistency you’d like.
- Once the cake has cooled, drizzle with glaze and sprinkle with chopped pistachios. Store in an airtight container at room temperature.
Notes
- This cake is great for dessert or a sweet snack.
- Make sure to keep the cake covered to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg