Description

This Retro Pistachio Almond Bundt Cake is a nostalgic dessert with a vibrant green hue, delicate nutty flavors, and moist texture, perfect for parties or cozy tea-time treats.

Ingredients

Scale

1 package pistachio pudding mix
2 cups (250g) all-purpose flour
1 1/2 cups (300g) granulated sugar
1 tsp almond extract
1 cup (225g) unsalted butter, softened
3 large eggs
1 cup (240ml) milk
2 tsp baking powder
1/2 tsp salt
1/2 cup (50g) chopped pistachios (optional)

Instructions

Preheat the oven to 350°F (175°C). Grease and flour your Bundt pan.
In a medium bowl, whisk together the flour, pistachio pudding mix, baking powder, and salt.
In a large bowl, beat the softened butter and sugar until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
Stir in the almond extract.
Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
If using, gently fold in the chopped pistachios.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

Notes

Bring butter, eggs, and milk to room temperature for a smoother batter. Avoid overmixing to prevent a dense cake. Decorate with powdered sugar or a simple glaze for a festive touch.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 21
Sodium: 180
Fat: 14
Saturated Fat: 8
Carbohydrates: 34
Fiber: 1
Protein: 4

Keywords: pistachio cake, almond bundt cake, retro dessert, party cake, easy bundt cake