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Pistachio Bundt Cake

Indulge in this Pistachio Bundt Cake—soft, buttery, and topped with a luscious pistachio glaze. Easy to make and perfect for any special occasion!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Servings 8

Equipment

  • 1 Bundt Cake Pan

Ingredients
  

  • 2 Cups all-purpose Flour
  • 1 stick butter (8 Tablespoons)
  • 3 eggs
  • 1 cup caster sugar
  • 1 Tablespoon baking powder
  • 1 cup pistachios
  • 1/2 cup hazelnuts
  • 1 package pistachio Jello instant pudding

Instructions
 

Prepare the Cake:

  •  Grease a 9-inch Bundt pan with butter or margarine. Preheat oven to 350°F
  • Beat the sugarwith eggs, adding one egg at a time. Add the butter and using an electric mixerwh ip for about 3 minutes until light and creamy.
  • In a separate bowl mix baking powder with flour,soak pistachio and hazelnuts in water leave it for a minute then transfer theminto flour and stir them in (leave out about 2 tbsp pistachios for garnish) Itwill prevent them from dropping into bottom of a cake.
  • Fold the flourinto the batter slowly and mix until fully incorporated,
  • Pour the batterinto the bunt cake and bake for about 40 minutes.
  • Wait untilcooled.

Prepare the Glaze:

  • In a small bowl mix jello pistachio instant whish with 1 ½ cup of milk. Once is set transfer itonto top of a bundt cake and garnish with remaining pistachios.