Transform your ordinary dessert routine with this spectacular chocolate pistachio bundt cake this is an easy recipe to make that looks like it came from a high-end bakery but takes only minutes to prepare. This showstopping dessert combines pistachio pudding’s rich, nutty flavor with elegant chocolate swirls, creating beautiful marbled layers that impress every guest. Using simple pantry staples like cake mix and instant pudding, this recipe delivers bakery-quality results without the complexity, making it perfect for entertaining or special occasions.
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Why This Recipe Works
The genius of this recipe lies in its distinct flavor layers that allow both chocolate and pistachio to shine independently. Unlike recipes where flavors compete, the swirled design ensures each bite delivers clear, separate tastes of rich chocolate and nutty pistachio. The instant pudding mix creates incredible moisture and density, while the bundt pan’s elegant shape transforms simple ingredients into a professional-looking centerpiece.
What Makes This Pistachio Chocolate Bundt Cake Special
This isn’t your average bundt cake. The strategic layering technique creates stunning visual appeal with minimal effort, while the pistachio pudding provides an unexpected flavor twist that sets it apart from typical chocolate desserts. The cake’s moist, tender crumb comes from the pudding mix, ensuring it stays fresh and delicious for days.
Recipe Ingredients
There are some unique ingredients to this recipe. This is a homemade creation. Here’s what you need:
- Yellow cake mix – Provides the perfect neutral base for flavor additions, you can use white cake mix
- Instant pistachio pudding mix – Creates the signature nutty flavor and incredible moisture
- Large Whole Eggs – Bind ingredients and add richness to the final texture
- Water – Activates the cake mix and creates proper consistency
- Vegetable oil – Ensures tender, moist crumb throughout
- Chocolate syrup – Creates the beautiful swirled chocolate layers
How to Make Chocolate Pistachio Bundt Cake
This unique recipe is also uniquely made.
- Combine the cake mix, pudding, eggs, water, and vegetable oil using a medium speed electric mixer.
- Remove 1 cup of the cake batter and place it in a small bowl. Combine with ½ cup of the chocolate syrup.
- Pour the remaining cake batter into the bundt pan.
- Pour the chocolate syrup mix and gently spread it around the cake.
- Bake at 350°F for 55 minutes or until a toothpick inserted in the center comes clean.
- Cool the cake in the pan for 10 to 15 minutes, then invert it onto a wire rack and cool it to room temperature.
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 chocolate mousse. It also tastes perfect alongside a cup of hot coffee.
This cake does not need icing; it’s perfect the way it is. However, if you use icing, glaze, or chocolate ganache, add chopped pistachios for a little crunch! You can also sprinkle some powdered sugar on top.
Storage & Serving Instructions
- Freezing: Wrap tightly and freeze for up to 3 months. Thaw overnight at room temperature before serving.
- Room Temperature Storage: For optimal texture and flavor, store at room temperature for up to one week, covered, in an airtight container.
- Refrigerated Storage: If you prefer chilled cake, store it covered for up to 10 days, though room temperature offers a better texture.
Love cake and want more recipes? Look at these!
- Peach Pie Filling Dump Cake
- Norwegian Almond Cake
- Lemon Creme Cake
- Pineapple and Angel Food Cake
- Pound Cake with Yellow Cake Mix
- Hot Chocolate Fudge Cake
- Old Fashioned Carrot Cake Recipe with Pineapple
- Ambrosia Fruit Cake
- Mountain Dew Cake with Yellow Cake Mix
- Coca-Cola Fudge Cake
- Banana Split Cake
Do you love nutty desserts? Try these recipes
Find your favorite restaurant dessert recipes and the best comfort food 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!
Chocolate Pistachio Bundt Cake with Pudding Mix
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
I have the recipe for this when Susie Van Gordon and I used to make it in Pirmasens Germany when we were both living there as military wives. [Would love to find her] I AM old enough to be your mom. 1 can of hershey syrup was 2 cups. Pay attention to the comments above regarding the less amount of cake mix in the box.
1 white or yellow cake mix
4 eggs
1 C orange juice
1 box instant pistachio pudding
Mix all together at low speed for 1 min, hi speed for 3 min. Pour 2/3 batter into a greased and floured bundt pan. Add 3/4 c syrup to rest of batter, pour on top of and using a knife swirl to marbleize. Bake 1 hour at 350F. Cool in pan 15 min, then turn out and finish cooling.
From my memory this is a very moist and rich cake. I haven’t had it since then. That would have about 1977. I make my own cake mixes now and chocolate syrup.
I’m going thru my grandmothers recipe box and my old recipes.
Thank you for sharing, These older recipes make me cringe a bit, because cake mix box sizes were 18 ounces a box then, now they are 15.25, unless you are using Betty Crocker, then they are at 13.25 ounces, so that throws ratios off a bit. Thank you for sharing this. I wished that the boxed cake manufacturers would stop changing sizes on their cake mixes. Thank you for sharing, I don’t always know how to convert these recipes, sometimes I had a few more tablespoons of flour to help even them out, but I wished there was an area way.