Chocolate Pistachio Bundt Cake

Add a twist to your favorite yellow cake by creating this Chocolate Pistachio bundt cake for a party or get-together. So what’s in a pistachio chocolate cake? You guessed it, pistachio pudding mix and it’s out of this world!

a slice of chocolate pistachio bundt cake in front of the cake on a stand

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Pistachio Chocolate Bundt Cake

Are you tired of bringing the same boring desserts to parties? Do you want to impress your loved ones with something truly unique and mouthwatering? Look no further than this Chocolate Pistachio Bundt cake!

When I was tasked with a chocolate-inspired dessert for a gathering, I chose to bake this recipe my friend told me about. This Pistachio Bundt Cake disappeared within minutes! Trust me, this cake is a showstopper. The rich chocolate flavor and stunning bundt shape make this cake the centerpiece of any party.

Furthermore, it truly can’t get any easier since you can make the pistachio bundt cake with cake mix, boxed pudding, and pre-made chocolate syrup. You’ll have this dessert in the oven in less than 10 minutes!

What Makes Pistachio Chocolate Bundt Cake So Good

Since this cake has distinct layers of chocolate and pistachio, the pistachio flavor doesn’t get masked by the chocolate! Instead, you can savor both the nutty and chocolate flavors in each bite.

Additionally, since this recipe has a pudding mix, it makes the cake incredibly moist and fluffy!

Why You’ll Love This Recipe

When you are short on time, this Pistachio Bundt Cake recipe swoops in to help you create an elegant-looking and heavenly-tasting dessert for you to indulge in. Skip the stress when you host a party and make this quick recipe instead!

Despite it having few ingredients, it is so decadent that it is hard to eat just one slice! Also, the swirled chocolate display makes it appear as if you spent tons of time on it.

Recipe Ingredients

There are some unique ingredients to this recipe. This is definitely a homemade creation. Here’s what you need:

  • Yellow Cake Mix
  • Instant Pistachio Pudding Mix
  • Eggs
  • Water
  • Vegetable Oil
  • Chocolate Syrup
chocolate pistachio bundt cake ingredients

How to Make Chocolate Pistachio Bundt Cake

This unique recipe is also uniquely made.

  1. Combine the cake mix, pudding, eggs, water, and vegetable oil using an electric mixer at medium speed.
chocolate pistachio bundt cake batter
  1. Remove 1 cup of the cake batter and place it in a small bowl. Combine with ½ cup of the chocolate syrup.
  2. Pour the remaining cake batter into the bundt pan.
  3. Pour the chocolate syrup mix and gently spread it around the cake.
chocolate pistachio bundt cake before baking
  1. Bake at 350°F for 55 minutes or until a toothpick inserted in the center comes out clean.
  2. Cool the cake in the pan for 10 to 15 minutes then invert it onto a wire rack and cool it to room temperature.
a slice of chocolate pistachio swirl bundt cake

What To Serve With Pistachio Pudding Bundt Cake

If you want to dress it up, you can serve this delightful cake with fluffy whipped cream, fresh berries, or some chocolate mousse. This cake also tastes perfect alongside a cup of hot coffee.

No icing is needed for this cake. It’s perfect the way it is. However, if you use icing, glaze, or chocolate ganache, add some chopped pistachios to it for a little crunch! You can also sprinkle some powdered sugar on top.

How To Store Pistachio Bundt Cake

If you have leftover cake, you can transfer it to an airtight container. It does not need to be refrigerated unless you want to keep it cold.

How Long Does This Cake Last?

As long as it is in an enclosed container and not left out to get stale, this tasty dessert stays fresh for up to one week.

Bundt Cake vs. Pound Cake

So what is the difference between a bundt cake and a pound cake? These recipes can sometimes get mixed together.

There is a difference — it’s actually the pan size.

  • Pound cake recipes call for using a tube pan that is straight with high sides.
  • Bundt cake recipes call for using a bundt pan that is more shallow and fluted.

Each recipe calls for a different amount of batter so it’s best not to make a pound cake in a bundt pan and vice versa.

a slice of chocolate pistachio bundt cake

Love cake and want more recipes? Look at these!

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Find your favorite restaurant dessert recipes and the best comfort food right here on CopyKat Recipes.

Looking for a dessert to impress? Give this very easy to put together Chocolate Pistachio Bundt Cake. Let us know what you think in the comments below. And share your creations by tagging us on Instagram!

a slice of chocolate pistachio bundt cake in front of the cake on a stand

Chocolate Pistachio Bundt Cake

This cake is pretty on the inside with the way the chocolate swirls around in the pistachio layer. 
5 from 5 votes
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Course: Dessert
Cuisine: American
Keyword: Cake Mix Recipes, Cake Recipes
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 10
Calories: 352kcal


  • 15.25 ounces yellow cake mix I prefer Duncan Hines Yellow Cake Mix
  • 3 ounces pistachio instant pudding mix
  • 4 eggs
  • 1 cup water
  • 1/2 cup vegetable oil
  • 1/2 cup chocolate syrup


  • Preheat oven to 350 degrees. Spray a bundt pan liberally with non-stick cooking spray. In a large bowl combine cake mix, pistachio instant pudding mix, eggs, water, and vegetable oil.
  • Mix with a hand mixer for approximately 2 minutes, blend until smooth, scrape the bowl down occasionally while mixing the cake. Remove 1 cup of cake batter and place in a small bowl, add 1/2 cup chocolate syrup to the 1 cup of cake mix. 
  • Stir the chocolate syrup mixture until the color is uniform. Place yellow cake mix batter into a bundt cake pan, and then pour the chocolate syrup mixture on top of the yellow cake mix in the bundt cake pan. 
  • Using a knife, gently swirl the chocolate and yellow cake mix batters together, do not over stir, you want to have definite marbling. Bake cake in the oven for approximately 55 minutes, you will know the cake is done when a toothpick is inserted it will come out clean.



  • No icing is needed for this cake.  It’s perfect the way it is.  If you do use an icing or glaze, cut up some fresh pistachios for a little crunch.
  • Use regular chocolate syrup or change the flavor a bit by using dark chocolate syrup.
  • If you have any cake leftover, keep in an air-tight container for up to a week.


Calories: 352kcal | Carbohydrates: 53g | Protein: 4g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 474mg | Potassium: 78mg | Fiber: 0g | Sugar: 34g | Vitamin A: 95IU | Calcium: 104mg | Iron: 1.5mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Ann

    5 stars
    I would like to thank you for this recipe! I haven’t had this cake since my mother made it back in the 60’s. I bought everything I needed & it is now in my oven. My mother used to sprinkle confectionery sugar over the top…she never used frosting. Thanks again. Can’t wait to have a piece with a cup of tea. ❤️

  2. Janet Vinyard

    5 stars
    I have made this recipe since the 1970’s when I found the recipe on the box of Jello Pistachio pudding. My version has 1/2 cup orange juice added to the recipe printed here. This cake is consistently moist and delicious. When I prepare it for a special occasion, I drizzle chocolate ganache over the top of it and add chopped pistachios to that! Yummy!

  3. Amy Marie Barnhart

    When I have seen this recipe elsewhere, it calls for sugar, but I notice that you do not have it listed as an ingredient. Any reason for that? Just trying to decide whether to include it in my cake or not. THanks!

    • stephaniemanley

      The cake is very sweet as it is, you have a cake mix with sugar, and then the chocolate syrup also contains sugar. I do not feel it was necessary.

      • Sarah L. Albiston

        I always sprinkle confectioners sugar over the top of the Cake after it has cooled & you invert it onto a cake plate. Very pretty! I have also used orange juice AND water, similar to what the previous person recommended!

  4. cuddlebunnie

    The cake mixes are no longer 18 oz boxes. The Duncan Hines is 16.5 oz. I have made this for years and today the center was all soggy–Never had that happen in 35 years!

  5. Jean

    I know that this was posted a long time ago but I just found it to verify if the pudding was instant. I just wanted to mentioned that the recipe I found of my mom’s had a half cup of orange juice and then a half cup of water. I think it makes it more moist. Also I have never swirled the chocolate in. Just pour it on the top and it ends up int the middle of the cake.

    • Francis Verniere

      5 stars
      My mom made this all the time, she would pour half of the cake mix then pour a hole can (guessing 8oz) of Hershey’s in the center then pour the rest of the cake mix on top. She didn’t mix the Hershey’s, just bake it till it’s ready checking with a long toothpick. She had a metal pick 10″ long with a red ring at the end to grasp with thumb and index made for baking.

  6. Mia Tsosie

    The thing I did not understand about making this cake was taking out one cup of the batter and putting it in a box? I don’t get it. If you could would you please explain I really want to try this cake, sounds so good

    • Stephanie Manley

      I meant to type the word bowl, I made a typo. Thank you for noticing I will make the correction to the recipe.

  7. Sophie Holmes

    I love this cake! I drizzled some thin icing over the top and sprinkled on some roasted pecans. Also, to make it more like my moms, I only marbled by sticking a spatula in at different intervals. Now, stop reading the comments and go make this cake!

  8. Sophie Holmes

    I love this cake! I drizzled some thin icing over the top and sprinkled on some roasted pecans. Also, to make it more like my moms, I only marbled by sticking a spatula in at different intervals. Now, stop reading the comments and go make this cake!

  9. pastry chef

    This looks really good. You know it is really nice to not always have to make things from scratch! A good box mix is not a bad thing. Thanks for this recipe!

  10. Annie O

    Thank you sooo much for this recipe! My mom would make this cake every year for my birthday when I was growing up. It was my favorite! I never knew how she made it, but it was so moist and delicious. After she died 15 years ago, I tried to figure out how to duplicate it on my own but never had any success. I was just resigned to the reality that the secret died with her. Now, I can make this for my children, and they can taste for themselves this awesome cake I’ve been telling them about for years.

    Again, thank you, from the bottom of my heart!

  11. Tracey

    My mom always made this for coffee hour at church when we were kids. I haven’t had it ages, thanks for reminding me! It’s YUMMY!

  12. Brandi Ryman

    Making this cake for a bake sale. Never tried it before, so we will see…..but it sounded great!

  13. Zora Hosseini

    We have a favorite, which was shared by someone at work, called Quick and Easy Double Choclate Chip Cookies. Recipe may have come from the box 😀 but it’s so easy we can’t resist.
    All you need is 1 box of Duncan Hines Chocolate flavored cake mix, 1 stick margarine melted (1/2 cup), a 12 oz bag of chocolate chips, and 2 eggs.
    Preheat oven to 350, Mix cake mix, margarine and eggs together in a bowl, stir in the bag of chocolate chips. Drop by spoonfuls on greased cookie sheet. Bake approximately 12 – 15 minutes, depending on whether you like them soft or crunchy. Remove and cool. It makes about 30 cookies.

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