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Pistachio-Cherry Bundt Cake

(38 reviews)
Pistachio-Cherry Bundt Cake
  • Prep Time 5 min
  • Total Time 2 hr 0 min
  • Servings 8
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Pistachio-Cherry Bundt Cake

Pistachio pound cake with a cherry glaze. Say MMMM to spring!


box Betty Crocker™ pound cake mix
(3.4 oz) package pistachio flavored instant pudding mix
cup water
stick butter, softened
teaspoon almond extract
Green food coloring
cups powdered sugar
tablespoons maraschino cherry juice
to 3 tablespoons milk
tablespoons butter, melted
Powdered sugar, for dusting (optional)


  • 1 Heat oven to 350°F. Grease a 12-cup bundt pan with shortening, then lightly flour. Set aside.
  • 2 In a large bowl or bowl of a stand mixer, beat cake mix, pudding mix, water, butter, eggs, almond extract and about 8 drops green food coloring on low speed 30 seconds. Increase speed to medium and beat 2 minutes.
  • 3 Pour batter into prepared bundt pan (batter will be very thick). Spread batter evenly. Bake 38 to 43 minutes or until a toothpick inserted in the center comes out clean. Cool cake 10 minutes in pan, then remove and cool completely on a cooling rack.
  • 4 Meanwhile, make the glaze: In a medium bowl, stir together powdered sugar, cherry juice, milk and butter until a glaze forms (add more milk or powdered sugar as needed to achieve proper consistency). Pour glaze evenly over fully cooled cake. Let sit a few minutes to harden.
  • 5 Dust cake with more powdered sugar, if desired. Slice and serve.
See Step By Step


Pistachio Cake with Cherry Icing

As prepared by Girl Versus Dough,

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!


Ingredients for Pistachio-Cherry Bundt Cake

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.


Cake batter with pistachio pudding mix added, in Bundt pan

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.


Baked Bundt cake, fresh out of the oven

See? Flooofy cake.


Cake with cherry icing on top

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.


Bundt cake dusted with powdered sugar, on cake stand

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.


Pistachio-Cherry Bundt Cake, slice and cutaway

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).


Close up of Pistachio-Cherry Bundt Cake slice

Mmmm, springtime cake. Pistachio cherry cake. Bundt pound cake. Whatever you call it, it’s g-o-o-d good.

More Pistachio Desserts

Stephanie (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!
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Nutrition Information 

No nutrition information available for this recipe
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