How to make: Pistachio Bundt Cake with Pudding Glaze

The nutty, nostalgic Bundt cake you didn’t know you needed—made with real pistachios, hazelnuts, and a dreamy green glaze from a retro favorite: pistachio pudding.

Cuisine: European-inspired
Servings: 8 slices
Prep Time: 20 minutes
Bake Time: 40 minutes
Total Time: 1 hour
Tags: pistachio bundt cake, pudding glaze, nutty cake recipe, whimsical bakes, brunch-friendly dessert, vintage cake recipe

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💚 A Pistachio-Loving Household (With a Twist)

In our kitchen, pistachios are practically a pantry staple. Salted pistachios on the coffee table, pistachio gelato in the freezer, and pistachio-studded pastries around the holidays—it’s safe to say we are a pistachio household through and through.

But here’s the funny part: despite our nutty devotion, we have never tasted pistachio instant pudding. Not once! Even now, we have still never had it on its own. Instead, our first brush with the Shrek-like mix came through this whimsical cake. And let’s just say, it was love at first bite.

This cake has become a go-to favorite—especially for spring brunches, family get-togethers, and cozy tea breaks. It’s a little bit nostalgic, a little bit cheeky, and a whole lot delicious.

We get it- the color might be a bit off putting for some of you. But trust us! You’re going to want to try this one out!

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What You’ll Love About This Cake

Before you dive headfirst into the batter (we don’t blame you), let’s talk about why this Pistachio Bundt Cake might just become your new go-to bake. It’s not just about the pudding mix or the pretty green glaze—though both are undeniably fun. It’s the combination of ease, elegance, and that irresistible nutty flavor that makes this cake so special. Whether you’re baking for brunch guests, birthday celebrations, or just your favorite people on a rainy afternoon, here’s why we think you’ll fall head over heels for it:

• Nostalgic Flavor Meets Modern Magic – There’s something incredibly fun about using a humble box of instant pistachio pudding in a cake that looks like it came straight from a European café window.
• Texture Goals – Buttery, fluffy cake with a soft crumb meets a silky pistachio glaze and crunchy nuts on top. Every bite is a play in contrasts—in the best way.
• Effortlessly Elegant – No piping bags, no fuss. Just a Bundt pan and some pantry basics. It’s simple to make but looks like you spent hours on it.
• Nutty but Not Overwhelming – With pistachios in the batter and glaze, plus toasted hazelnuts folded in, it’s a nut lover’s dream—but still delicate enough for those who usually shy away from bold flavors.
• Perfect for Any Occasion – Serve it at brunch, bring it to a potluck, or make it for yourself on a slow Sunday afternoon. It’s a crowd-pleaser with just the right touch of whimsy.

Ready to jump in? Keep reading or…

Jump to Recipe

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This pistachio bundt beauty is perfect for your boards like Spring Desserts, Nostalgic Recipes, or Retro Cakes Reimagined!
Follow us on Pinterest at pinterest.com/whiskandwunder for more bakes with a twist. And if you’re a fellow foodie, send us a message—we’d love to follow you back! 💌

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💡 Looking for More Whimsical Bakes?

Check out these cozy creations from Whisk & Wunder:

• American Cherry Dump Cake (Easy Recipe)
• Vanilla Cake with Strawberry Filling
• Lemon Blueberry Bundt Cake

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🛒 Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 stick (8 tbsp) unsalted butter
• 1 cup caster sugar
• 3 eggs
• 1 cup milk
• 1 cup pistachios (soaked briefly, drained, then dried)
• ½ cup hazelnuts (soaked, drained, dried)
• 1 pack Jell-O pistachio instant pudding mix (buy here)
• 2 tbsp reserved pistachios (for garnish)

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🧁 Directions

1. Prep the Pan & Oven

Grease a 9-inch Bundt pan generously with butter or margarine. Preheat the oven to 350°F (175°C).

2. Whip the Base

In a large mixing bowl, beat the sugar and eggs—adding one egg at a time—until fluffy. Add softened butter and whip with a hand or stand mixer for about 3 minutes until light and creamy.

3. Mix the Dry Ingredients

In a separate bowl, whisk together flour and baking powder. Pat the soaked pistachios and hazelnuts dry, then stir them gently into the flour mix (reserving 2 tablespoons of pistachios for garnish). This step prevents them from sinking to the bottom of the cake!

4. Combine Wet & Dry

Slowly fold the dry mixture into the wet batter, alternating with the milk. Mix until just combined—do not overmix!

5. Bake the Cake

Pour the batter into your prepared Bundt pan and bake for approximately 40 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely before glazing.

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🍵 For the Pistachio Glaze

• 1 pack pistachio instant pudding
• 1½ cups cold milk

6. Prepare the Glaze

In a small bowl, whisk the pudding mix with the milk until thickened and creamy. Chill slightly if needed for spreading.

7. Glaze & Garnish

Once the cake is cool, spoon the pudding glaze over the top, letting it drip slightly down the sides. Sprinkle with reserved chopped pistachios for a delightful crunch.

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🧊 How to Store It

Keep the cake covered in the fridge for up to 3–4 days. It actually tastes even better the next day, once the glaze has had time to settle into the sponge!

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❓ Frequently Asked Questions

Can I make this cake without the pudding mix?

You can, but the pistachio pudding adds a distinct flavor and a beautiful color to the glaze that’s hard to replicate. If you’d prefer not to use boxed pudding, you can create a homemade glaze using cream cheese or a simple icing and flavor it with pistachio extract.

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Do I have to soak the nuts?

Soaking the pistachios and hazelnuts briefly (just a minute or two) helps them soften slightly and stick better to the batter, preventing them from sinking during baking. Just be sure to pat them dry thoroughly before mixing them in!

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Can I substitute other nuts?

Absolutely! Almonds or cashews would work well if pistachios or hazelnuts aren’t your thing—or if you just want to mix it up. But the combo of pistachios + hazelnuts really gives this cake its rich, nutty vibe.

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Is this glaze really made with pudding?

Yes—and it’s kind of magical. Instead of a typical powdered sugar glaze, we use pistachio instant pudding mixed with milk for a thick, creamy topping. It sets beautifully and adds a nostalgic bakery feel.

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Can I make this in advance?

Definitely! In fact, we think it’s better the next day. Just store it in the fridge and glaze it right before serving for the freshest look.

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💫 Final Crumb

There’s something charmingly retro about this pistachio Bundt cake. It’s got that classic “church potluck meets garden party” vibe—and we are 100% here for it. Whether you’re hosting brunch, bringing dessert to a birthday, or just trying to impress someone with your pistachio prowess, this cake is bound to be a conversation starter.

Much love,

Whisk & Wunder