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–+ servings
Pistachio Sour Cream Cake slice on a white plate with the bundt cake in the back ground.

Pistachio Pudding Bundt Cake

Pistachio Pudding Bundt Cake is a simple snack cake that can be made any time of the year. Made with a Cake mix and pudding, this delicious family favorite can be topped with powder sugar, glaze, or fresh fruit.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12 servings
Calories 253 kcal

Ingredients
  

  • 1 15.25 ounce Yellow Cake Mix
  • 1 3.4 ounce Pistachio Pudding Mix
  • 4 large eggs
  • 1 C Sour Cream
  • ½ C water

Instructions
 

  • Preheat oven to 350°F. Spray a bundt pan with non-stick baking spray.
  • In a large bowl add cake mix. Blend with wire whisk to break up clumps. Add pudding, eggs, sour cream, and water. Blend to moistened. Beat 2 minutes at medium speed. Scrape down bowl during mixing.
  • Pour into prepared bundt pan and spread to even out batter in pan. Place in preheated oven on center rack. Bake for 40-45 minutes until center springs back when lightly pressed.
  • Cool 10 minutes on baking rack. Carefully remove from pan and cool completely. Sprinkle with powder sugar or glaze.

Nutrition

Serving: 1gCalories: 253kcalCarbohydrates: 44gProtein: 4gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 72mgSodium: 494mgFiber: 1gSugar: 25g
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