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Pistachio Bundt Cake

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“Easy Bundt cake with a layer of chocolate batter over a layer of pistachio batter. No icing needed, I just dust it with powdered sugar.”
READY IN:
1hr
SERVES:
14
UNITS:
US

Ingredients Nutrition

  • 1 (18 1/4 ounce) package yellow cake mix or 1 (18 1/4 ounce) package white cake mix
  • 1 (3 1/2 ounce) package instant pistachio pudding mix
  • 1 cup water
  • 34 cup vegetable oil
  • 4 eggs
  • 34 cup chocolate syrup (I use Hershey's in a can)
  • 1 cup chopped nuts (optional, walnuts or pecans)
  • powdered sugar, for dusting

Directions

  1. Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan.
  2. Mix together the cake mix and pudding mix. Pour in the water and oil and add eggs. Mix well.
  3. Pour half of the batter into the prepared pan.
  4. Mix the chocolate syrup into the remaining batter and the pour over the top of the batter already in cake pan. Do not stir, but may "swirl" for a marbled effect.
  5. Bake in the preheated over for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Allow to cool slightly, then turn out onto wire rack and cool completely.
  7. Dust with powdered sugar. (I use my flour sifter for this).

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