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Pistachio Bundt Cake

August 27, 2015

When I went home last time my mother knew I was coming so she baked me a cake:) And it was a bundt cake! It wasn’t until more recently that I found out that the bundt cake was actually invented in Minnesota. This was quite a unique cake. Lots of different sweet and citrusy flavors going on, but it was actually pretty good and very moist despite it sitting in the fridge for a few days before we ate it. I didn’t grab a photo of it, but I did of my mom’s recipe which you could date back to the days of when she use to have a type writer and printed up her recipes on that ancient device! So obviously this recipe has been around for awhile…

Difficulty: Easy
Prep Time: 30 min
Cook Time: 50 min
Cool Time: 15 min
Total Time: 1 hour 35 min
Yield: 12-16 servings
Taste: Good




1 pkg white or yellow cake mix
4 eggs
1 cup orange juice
1/2 cup cooking oil
1 box pistachio instant pudding
1 tsp almond extract
3/4 cup chocolate syrup


1) Grease and flour a bundt cake pan

2) Place cake mix, eggs, orange juice, pistachio pudding, and almond extract into a bowl. Mix at low speed for 1 minute and high for 3 minutes or until well mixed.

3) Pour 2/3 of the batter into the cake pan.

4) Add the 3/4 cup chocolate syrup to the remaining batter in the mixing bowl.

5) Pour chocolate mixed batter over the batter in the pan and run a knife through to swirl the cake.

6) Bake at 350 degrees for 50 min. Allow to cool in pan for 15 minutes before inverting the pan to remove the cake.


Makes about 16 servings – enough to glaze two 9-inch layer cakes
Prep time of 10 min


2 cups sifted powdered sugar
1/4 cup unsweetened cocoa powder
2 tbs margarine or butter, softened
3 tbs warm water


1) Stir together powdered sugar and unsweetened cocoa powder. Then mix in softened margarine or butter.

2) Stir in 3 to 4 tbs of warm water, 1 tbs at a time until it is to drizzling consistency.

Cake: Mother Margaret’s ancient recipe collection
Glaze: Better Homes


From → Dessert

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