Hey everyone, let me introduce you to my new favorite cake.
Oh, you think I’m joking? Let me break this cake down for you: Pound cake, pistachio pudding, cherry glaze. It all works together to make this beautiful and delicious Pistachio-Cherry Bundt Cake
. Also known as my new favorite cake – and I think once you try it, will be yours, too.
I mean… can we just take another gander at the top photo up there? How pretty pretty princess is that cake? It just says “Hey-o, Spring!” to me. Bonus: It’s tasty. It’s hard to find a good cake out there, one that looks AND tastes good, but this one fits the bill. It’s like the dream date of cakes.
Before I start drooling everywhere, let’s bake our cake and eat it, too!
First, wrangle up your ingredients. Betty Crocker’s pound cake mix makes this recipe easysauce, and adding pistachio pudding mix to the batter gives this cake its flavor. A little almond extract and green food coloring help the process along, too.
Mix the batter according to the package directions, then pour it all into your prepared Bundt pan. The batter is THICK, but don’t be alarmed – it’ll bake up all nice and flooofy when it’s done.
See? Flooofy cake.
Let the cake cool completely, then whip up a cherry buttercream glaze (oh yes, that’s what I said) and pour it all over the cake, like so.
Let the glaze harden, then make it all extra pretty ‘n stuff by dusting it with powdered sugar. Look at this cake. Such a show-off.
Slice the cake and prepare to be bedazzled by the color and the flavor. Yes, I said bedazzled. It’s an emotion as well as an outdated jean fashion (or IS it outdated? ... Yes, yes it is).
Mmmm, springtime cake. Pistachio cherry cake. Bundt pound cake. Whatever you call it, it’s g-o-o-d good.
More Pistachio DessertsStephanie (aka Girl Versus Dough) is totally going on a second date with this cake. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!