Easy Pistachio Bundt Cake
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8
Ingredients
- 1 box Pillsbury™ Classic White cake mix
- 1 box (3.4 ounce pistachio instant pudding mix)
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can Pillsbury™ Classic White frosting
- Chopped pistachios for garnish (optional)
Instructions
- Preheat oven to 350 degrees.
- Spray a bundt pan with cooking spray if needed and set aside.
- In a large bowl mix together cake mix and pudding mix.
- Stir in water, vegetable oil and eggs until batter is smooth.
- Pour into bundt pan and bake for 39-43 minutes until toothpick inserted into the center of the cake comes out clean.
- Cool cake completely.
- Carefully turn cake over onto serving plate.
- Remove top and foil from frosting and microwave in 15 second intervals until frosting is pourable but not hot.
- Drizzle frosting over cake and sprinkle with chopped pistachios.
- Set aside until frosting is firm.
Find it online: https://www.motherthyme.com/2016/02/pistachio-bundt-cake.html