Are you in the mood for a delicious and nutty dessert? Look no further than this pistachio bundt cake sour cream recipe! With a moist and tasty base made from sour cream and pistachio pudding mix, this cake is sure to be a crowd-pleaser. Plus, it’s easy to make and perfect for any occasion. Let’s get started!
Ingredients
- 1 package yellow cake mix
- 1 package instant pistachio pudding mix
- 4 eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/4 cup water
- 1/2 cup chopped pistachios (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt cake pan.
- In a large mixing bowl, combine the cake mix, pudding mix, eggs, sour cream, vegetable oil, and water. Mix well until everything is incorporated.
- If using, fold in the chopped pistachios.
- Pour the batter into the greased bundt cake pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
- Dust with powdered sugar or add a glaze on top (optional).
- Serve and enjoy!
Nutritional Information
One slice of this pistachio bundt cake contains approximately:
- Calories: 365
- Total Fat: 20g
- Saturated Fat: 5g
- Cholesterol: 70mg
- Sodium: 520mg
- Total Carbohydrates: 42g
- Dietary Fiber: 1g
- Sugars: 24g
- Protein: 5g
Cooking Time
The total cooking time for this pistachio bundt cake sour cream recipe is approximately 50 minutes.
Equipment
- Bundt cake pan
- Mixing bowl
- Measuring cups and spoons
- Mixer or whisk
Serving Suggestions
This pistachio bundt cake is delicious on its own, but you can also serve it with whipped cream, fresh fruit, or a drizzle of chocolate sauce. It’s perfect for a special occasion or a casual dessert.
Variations
Want to mix things up? Here are some variations to try:
- Use a different pudding mix flavor, such as vanilla or chocolate.
- Add chocolate chips or dried fruit to the batter.
- Top the cake with a cream cheese frosting.
Substitutions
If you don’t have all the ingredients on hand, here are some substitutions you can make:
- Replace the sour cream with Greek yogurt or buttermilk.
- Use canola oil or melted butter instead of vegetable oil.
- Swap the yellow cake mix for a white or chocolate cake mix.
Storage
To store this pistachio bundt cake, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. You can also freeze it for up to three months.
Tips
- Be sure to grease your bundt cake pan well to prevent sticking.
- Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
- If your cake doesn’t come out of the pan easily, run a knife around the edges to help release it.
Notes
This pistachio bundt cake is perfect for potlucks, parties, or just a sweet treat anytime. It’s easy to make and always a crowd-pleaser. Enjoy!
Frequently Asked Questions
Can I use regular pudding mix instead of instant?
No, you need instant pudding mix for this recipe. Regular pudding mix will not work.
Can I use a different type of nut instead of pistachios?
Yes, you can use any type of chopped nut you like, such as almonds or pecans.
Can I make this cake ahead of time?
Yes, you can make this cake a day or two ahead of time and store it in the fridge or at room temperature until ready to serve.
This pistachio bundt cake sour cream recipe is a delicious and easy dessert that’s perfect for any occasion. With its nutty flavor and moist texture, it’s sure to be a hit with your friends and family. Whether you’re making it for a potluck or just a sweet treat at home, this cake is always a crowd-pleaser. So why not give it a try and see for yourself?