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Pistachio-Cherry Bundt Cake

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by: Girl vs Dough
Updated Mar 8, 2017
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Pistachio pound cake with a cherry glaze. Say MMMM to spring!

More About This Recipe

  • 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! Betty Crocker’s pound cake mix makes this recipe easysauce, and adding pistachio pudding mix to the batter gives this cake its flavor. Mmmm, springtime cake. Pistachio cherry cake. Bundt pound cake. Whatever you call it, it’s g-o-o-d good.
  • Check out our collection of dessert recipes dessert recipes featuring that tiny green beauty, the pistachio!

Pistachio-Cherry Bundt Cake

  • Prep Time 5 min
  • Total 2 hr 0 min
  • Servings 8
  • Ingredients 12
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Ingredients

  • 1 box (16 oz) Betty Crocker™ Pound Cake Mix
  • 1 package (3.4 oz) pistachio flavored instant pudding mix
  • 2/3 cup water
  • 1/2 stick butter, softened
  • 2 eggs
  • 1/2 teaspoon almond extract
  • Green food coloring
  • 2 cups powdered sugar
  • 3 tablespoons maraschino cherry juice
  • 2 to 3 tablespoons milk
  • 2 tablespoons butter, melted
  • Powdered sugar, for dusting (optional)

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease a 12-cup bundt pan with shortening, then lightly flour. Set aside.
  • Step 
    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. Pour batter into prepared bundt pan (batter will be very thick). Spread batter evenly.
  • Step 
    3
    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.
  • Step 
    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.
  • Step 
    5
    Dust cake with more powdered sugar, if desired. Slice and serve.

Nutrition

350 Calories
17g Total Fat
2g Protein
48g Total Carbohydrate
40g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
10g
48%
Trans Fat
1g
Cholesterol
85mg
28%
Sodium
330mg
14%
Potassium
35mg
1%
Total Carbohydrate
48g
16%
Dietary Fiber
0g
0%
Sugars
40g
Protein
2g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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