Name: Chocolate Pistachio Bundt Cake Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 box white cake mix; 1 box instant pistachio pudding mix (3.4 oz); 4 large eggs; ¼ cup vegetable oil; 1½ cups water; 1 teaspoon almond extract; a few drops green food coloring; ¼ cup unsalted butter; ¼ cup milk; 1½ cups powdered sugar; 2 tablespoons cocoa powder; 1 teaspoon almond extract; ¼ cup chopped pistachios (for sprinkling)

You’re going to love this Chocolate Pistachio Bundt Cake Recipe—it’s the perfect balance of nutty pistachio flavor with a luscious chocolate ganache that makes every bite feel like a celebration. Trust me, once you try it, you’ll want to make it again and again!

The image shows a round bundt-shaped cake with two color layers: a light green bottom layer and a light brown upper layer, both with a soft, slightly spongy texture. Thick, shiny dark brown chocolate icing flows down from the top, forming long drips along the sides. The chocolate icing is sprinkled with small chopped nuts, mostly light beige with hints of green, scattered evenly on top. The cake sits on a white plate with a subtle design around the edge, placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Pistachio Bundt Cake Recipe
Top Tip
How to Serve Chocolate Pistachio Bundt Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Pistachio Bundt Cake Recipe

Why You'll Love This Recipe

I remember the first time I baked this Pistachio Bundt Cake—it was for St. Patrick’s Day, and not only did the kitchen smell amazing, but the rich green color plus that silky chocolate glaze got so many compliments. It’s truly a showstopper that’s easier than it looks.

Easy Celebration Dessert: Uses simple ingredients with a stunning result perfect for holidays or special occasions.
Unique Flavor Profile: The almond extract and pistachio pudding mix create a subtly nutty, fragrant cake you don’t find every day.
Moist & Tender Texture: Thanks to the pudding mix, the cake stays wonderfully moist, even a day later.
Beautiful Presentation: The rich chocolate ganache and chopped pistachios on top give this bundt cake a professional finish without fuss.

Ingredients & Why They Work

Gathering the right ingredients is half the fun here. You’ll want a good quality white cake mix as your base and an instant pistachio pudding mix to infuse that unmistakable, mild nutty flavor and moisture. A touch of almond extract really brings out the pistachio notes, while a few drops of green food coloring add that festive hint of color. For the ganache, a mix of cocoa powder, powdered sugar, and butter melts into a glossy, decadent finish.

Flat lay of a few whole uncracked brown eggs, a small pile of shelled green pistachios, a small white ceramic bowl with smooth cocoa powder, a small white ceramic bowl with melted butter, a small white ceramic bowl with milk, a small white ceramic bowl with powdered sugar, a small white ceramic bowl with clear vegetable oil, a small white ceramic bowl with water, a small white ceramic bowl with almond extract, a small white ceramic bowl with green liquid food coloring, two small white ceramic bowls containing white cake mix and light green instant pistachio pudding mix powders, all placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

White cake mix: A reliable, tender base that bakes up fluffy and light.
Instant pistachio pudding mix: Adds moisture and natural pistachio flavor without mess.
Large eggs: Bind everything together and contribute to the cake’s rise and texture.
Vegetable oil: Keeps the cake tender and moist; can swap for canola or sunflower oil.
Water: Needed to hydrate the cake mix and pudding mix for perfect consistency.
Almond extract: Enhances the nutty flavor without overpowering the pistachio.
Green food coloring: Customize the cake’s hue to suit your theme or taste.
Unsalted butter: Forms the rich base of the chocolate ganache, adding depth and creaminess.
Milk: Lightens the ganache while making it silky and smooth.
Powdered sugar: Sweetens and thickens the ganache for a glossy finish.
Cocoa powder: Provides that chocolaty richness you crave atop the cake.
Chopped pistachios: For a crunchy, nutty garnish that’s as pretty as it is tasty.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Chocolate Pistachio Bundt Cake Recipe is how easy it is to make your own with simple tweaks. Whether you want to dial up the nuttiness, tone down the sweetness, or even make it fit a special diet, there’s room to customize this cake and still enjoy that moist, flavorful result.

Nut-Free Version: If pistachios aren’t your thing or you need to avoid nuts, try substituting the chopped pistachios on top with toasted coconut flakes. This adds a lovely texture and keeps the festive look without compromising the crunch.
More Pistachio Flavor: For those who love the subtle nutty flavor, adding a handful of finely chopped pistachios into the batter adds extra texture and enhances the pistachio taste beautifully.
Food Coloring Fun: Adjusting the number of green food coloring drops lets you control the intensity of the cake’s color — perfect for matching party themes or just making it pop visually.
Ganache Variations: Want a thicker glaze? Slightly reduce the milk or whisk in a little more powdered sugar. For a dairy-free option, substitute butter and milk with coconut oil and non-dairy milk, and enjoy a tropical twist.
Seasonal Twists: This cake works beautifully with fresh berries or a sprinkle of edible gold dust for a celebratory touch, making it great for holidays beyond St. Patrick’s Day.

Step-by-Step: How I Make Chocolate Pistachio Bundt Cake Recipe

A single slice of bright green cake with a soft, airy texture sits on a small white plate. The cake is thickly covered on the outside with a smooth, dark chocolate layer topped with crushed pistachio nuts, giving a rough nutty texture on the edges. The green inside contrasts strongly with the dark chocolate outside. In the background, there are a few blurred pistachio nuts scattered on a white marbled surface and a silver fork resting beside the cake slice. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat & Prep Your Bundt Pan

Start by preheating your oven to 350 degrees Fahrenheit. Next, grease a 10-inch bundt pan thoroughly—this is key to helping your cake release perfectly without sticking. I like to use a combination of butter and a light dusting of flour or baking spray with flour. This ensures those gorgeous ridges pop right out when it’s done.

Step 2: Create the Pistachio Cake Batter

In the bowl of your stand mixer, combine the white cake mix and the instant pistachio pudding mix. Add the large eggs, vegetable oil, almond extract, water, and a few drops of green food coloring to get that festive look. Beat everything on medium speed for at least 2 minutes — you want a smooth, fully combined batter without lumps. This step builds the cake's soft, moist texture and a delicate pistachio flavor.

Step 3: Bake to Perfection

Pour your batter evenly into the prepared bundt pan. Pop it into your preheated oven and bake for 55 minutes. Keep an eye on it around the 50-minute mark and do the toothpick test: insert a toothpick into the center, and if it comes out clean, you’re all set. When the baking is done, let the cake cool right in the pan for about 15 minutes—this helps it firm up just enough before you move on to the next step.

Step 4: Turn Out Your Bundt Cake

Carefully invert the bundt pan onto a cake tray or wire rack. If you greased it well, the cake should slide out easily, revealing those beautiful shapes and that vibrant pistachio green. Let it cool slightly while you make the luscious chocolate ganache glaze.

Step 5: Whip Up the Chocolate Ganache

Place the unsalted butter, milk, and cocoa powder in a small saucepan over low heat. Stir occasionally to melt the butter and blend the cocoa powder smoothly—be patient and don’t let the mixture boil. Once everything’s melted and glossy, remove from heat and whisk in the powdered sugar and almond extract until the ganache is silky and pourable.

Step 6: Glaze and Garnish Your Cake

While the cake is still warm, pour the chocolate ganache evenly over the top, letting it drizzle down the sides naturally. The warmth helps the glaze remain soft and shiny. Immediately sprinkle the chopped pistachios on top for a perfect crunch and an inviting pop of color. Let the ganache set a bit before slicing and serving.

Top Tip

Making the perfect Chocolate Pistachio Bundt Cake Recipe is easier when you keep a few little tricks up your sleeve. These tips will help you get a moist, beautifully textured cake with a luscious ganache every time!

Grease Your Bundt Pan Well: I like using a combination of butter and flour to grease the pan thoroughly—this prevents any sticking and keeps those stunning cake details intact.
Mix Batter Thoroughly but Don’t Overbeat: Be sure to beat the cake mix and pudding mix with the wet ingredients for at least 2 minutes until smooth. That smooth batter is key for a tender crumb, but overmixing can make it tough.
Warm Ganache Application: Pour the chocolate ganache over the cake while it’s still warm for a glossy finish that seeps into the cracks slightly—this makes every bite rich and decadent.
Don’t Skip the Cooling Time: Letting the cake cool in the pan for about 15 minutes before turning it out helps it hold its shape perfectly without breaking or crumbling.

How to Serve Chocolate Pistachio Bundt Cake Recipe

In a round silver Bundt pan, there is a base layer of smooth, light green batter filling most of the pan evenly. On top of this green layer, there are swirls of thick, dark brown batter that form a flowing, curved pattern across the surface. A woman's hand holding a spoon is seen at the edge of the pan, drawing through the top batter to create a marbled effect. The pan sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Beyond the chopped pistachios sprinkled on top, consider adding a dollop of freshly whipped cream or a few fresh raspberries to brighten both the flavor and the presentation. A light dusting of powdered sugar can also add an elegant touch without overpowering the chocolate and pistachio flavors.

Side Dishes

This cake pairs beautifully with a scoop of vanilla bean ice cream or a small bowl of mixed berries to contrast its richness. For drinks, a cup of strong coffee or a minty green tea complements the festive pistachio notes, especially around celebrations like St. Patrick’s Day.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chocolate Pistachio Bundt Cake covered at room temperature for up to 2 days to keep it fresh and moist. If you want to keep it longer, refrigeration will extend its life up to 5 days—just be sure to cover it well to avoid drying out.

Freezing

You can freeze this bundt cake by wrapping it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge before serving to keep the ganache glossy and the cake moist.

Reheating

To enjoy the cake warm (my favorite way), microwave individual slices for about 15 seconds. This softens the ganache slightly and brings out the nutty pistachio flavor beautifully.

Frequently Asked Questions:

Can I use homemade pistachio pudding instead of instant mix?

While homemade pistachio pudding can add freshness, the instant mix helps with the cake's texture and firmness. If substituting, make sure your homemade pudding is thick and reduced so it doesn’t add too much liquid to the batter.

How do I avoid the cake sticking to the bundt pan?

Greasing the pan well with butter or baking spray and then lightly dusting with flour does the trick. Also, letting the cake cool in the pan for 15 minutes before turning it out helps it release cleanly.

Can I make the ganache ahead of time?

Yes! You can prepare the chocolate ganache in advance and refrigerate it. Just gently warm it up before pouring over the cake to get that perfect smooth consistency.

Is this cake suitable for a vegetarian diet?

Absolutely! This Chocolate Pistachio Bundt Cake Recipe is vegetarian-friendly, using standard baking ingredients suitable for a vegetarian diet.

Final Thoughts

Making this Chocolate Pistachio Bundt Cake Recipe has become one of my favorite ways to bring a little festive joy and nutty elegance to the table. The moist pistachio cake with its almond hints, paired with that luscious chocolate ganache, creates a dessert that’s as beautiful as it is delicious. Whether for St. Patrick’s Day or any special occasion, this cake is sure to delight your friends and family—and maybe even become a new tradition in your kitchen. So go ahead, give it a try, and savor every bite!