Chocolate Pistachio Bundt Cake
User Reviews
5
Chocolate Pistachio Bundt Cake
Description
This bundt cake recipe uses a base of yellow cake mix combined with pistachio-flavored instant pudding, which adds moisture and a subtle nutty taste. Eggs, water, and vegetable oil round out the batter to ensure a soft, rich texture. Separating a cup of the batter and mixing it with chocolate syrup introduces a striking marbled pattern once gently swirled together in the pan before baking.
Baked at 350°F for around 55 minutes, the cake finishes with a tender crumb that holds the defined bundt shape. The marbled chocolate areas contrast with the pistachio yellow cake sections, providing balanced sweetness and flavor complexity without requiring glaze or frosting.
The cake can be served plain or garnished with chopped fresh pistachios for added texture. If desired, chocolate syrup variations like dark chocolate can be used to adjust flavor intensity. Leftovers store well when kept airtight for up to a week, maintaining freshness and moistness.
Ingredients
- 15.25 ounces yellow cake mix I prefer Duncan Hines Yellow Cake Mix
- 3 ounces pistachio instant pudding mix
- 4 egg
- 1 cup water
- 1/2 cup vegetable oil
- 1/2 cup chocolate syrup
Instructions
- Preheat oven to 350 degrees. Spray a bundt pan liberally with non-stick cooking spray. In a large bowl combine cake mix, pistachio instant pudding mix, eggs, water, and vegetable oil.
- Mix with a hand mixer for approximately 2 minutes, blend until smooth, scrape the bowl down occasionally while mixing the cake. Remove 1 cup of cake batter and place in a small bowl, add 1/2 cup chocolate syrup to the 1 cup of cake mix.
- Stir the chocolate syrup mixture until the color is uniform. Place yellow cake mix batter into a bundt cake pan, and then pour the chocolate syrup mixture on top of the yellow cake mix in the bundt cake pan.
- Using a knife, gently swirl the chocolate and yellow cake mix batters together, do not over stir, you want to have definite marbling. Bake cake in the oven for approximately 55 minutes, you will know the cake is done when a toothpick is inserted it will come out clean.
Notes
- No icing is required; the cake is flavorful enough on its own.
- Fresh chopped pistachios can be added on top for extra texture.
- Use regular or dark chocolate syrup to vary the chocolate flavor.
- Store leftover cake in an airtight container for up to one week to retain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 474mg | 20% |
| Potassium | 78mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 34g | 68% |
| Vitamin A | 95IU | 2% |
| Calcium | 104mg | 10% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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