Califonia Bountiful

Easy pistachio Bundt cake

Let them eat (pistachio) cake! This recipe is from the files of Jane Dewey, who grows pistachios in Yolo County with her husband, Harry.

Jane Dewey

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Pistachio cake
1 (18.5-oz.) box white cake mix
1 (3.5-oz.) box instant pistachio pudding mix
3 eggs
3/4 cup vegetable oil
1 cup lemon-lime carbonated beverage
1 to 2 cups coarsely chopped, natural pistachios

Pistachio lime glaze, optional (see note)
1/2 cup granulated sugar
4 tbsp. fresh lime juice, divided use
1/2 cup powdered sugar
1/2 cup chopped pistachios


For cake: Preheat oven to 350 degrees. Combine cake mix, pudding mix, eggs, oil and lemon-lime beverage until well blended. Fold in pistachios. Pour batter into a greased and floured Bundt or angel food cake pan and bake for 45 minutes or until done. Remove the cake from the oven and cool on a rack for 30 minutes before inverting the pan to remove the cake.

If using glaze: Turn the cake top-side-up. Combine granulated sugar and 3 tbsp. of the lime juice in a small saucepan. Stir over medium heat until sugar dissolves. Brush syrup all over the top and sides of the warm cake. Stir powdered sugar with the remaining 1 tbsp. lime juice in a small bowl until smooth. Drizzle glaze over the top of the cake. Immediately sprinkle pistachios over the glaze. Let stand until the glaze sets, about 10 minutes.

Note: Gwen Schoen (the "foodie" of California Bountiful's "The Farmer and the Foodie" column) offers this optional recipe for pistachio lime glaze.

Serves 12

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