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!
Chocolate Pistachio Bundt Cake
Often I’m asked to bring a cake or dessert to a party or get-together. Having been tasked with a chocolate-inspired dessert but lacking inspiration, I remembered a Chocolate Pistachio bundt cake recipe a friend told me about. I will admit I have a great pleasure when I bring a cake and the dish comes home empty. That is what happened with this pistachio chocolate cake. It’s super easy to make… a boxed cake mix, a box of pudding, and chocolate syrup are the main ingredients. I put this cake together in less than 10 minutes, and I have to say this Chocolate Pistachio Bundt Cake was a winner.
Bundt Cake vs. Pound Cake
So what is the difference between a bundt cake and 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. A bundt pan 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.
How to Make Chocolate Pistachio Bundt Cake
There are some unique ingredients to this recipe. This is definitely a homemade creation.
Here’s what you need:
- Yellow Cake Mix
- Pistachio Instant Pudding Mix
- Eggs
- Water
- Vegetable Oil
- Chocolate Syrup
This unique recipe is also uniquely made. First combine the cake mix, pudding, eggs, water and vegetable oil. Mix together using a hand-mixer. Remove 1 cup of the cake batter and add it to a small bowl. Combine with 1/2 cup of the chocolate syrup. The rest of the cake batter can be poured into the bundt pan. Top with the chocolate syrup mix and gently spread around the cake. Bake for 55 minutes or until done.
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.
Love cake and want more recipes? Look at these:
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
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.
Recipe Tips for the Cook
- 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.
Janet Vinyard says
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!
Becky Coleman says
I have always used Orange Juice instead of the water.
Amy Marie Barnhart says
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 says
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.
Amy Marie Barnhart says
Great thanks!
Sarah L. Albiston says
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!
cuddlebunnie says
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!
stephaniemanley says
Ugh, when did they switch?
Jean says
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.
stephaniemanley says
Yes, you can you instant.
Francis Verniere says
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.
Mia Tsosie says
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 says
I meant to type the word bowl, I made a typo. Thank you for noticing I will make the correction to the recipe.
Sophie Holmes says
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!
Sophie Holmes says
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!
Donnak4 says
Just like Mom made! Thank you for posting this!
Donnak4 says
Just like Mom made! Thank you for posting this!
Bastrop carpet cleaning says
Do you think if you ground up some pistachios in the blender or food processor it would work to give it a more pistachio flavor? or would it just mess things up?
Anonymous says
I think that would work very well. I would most likely hand chop a few and see how it goes.
pastry chef says
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!
Annie O says
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!
Stephanie says
Thanks so much for the lovely compliment. This recipe was suggested to me by someone else. These types of recipes are the best, the evoke such memories.
Tracey says
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!
Brandi Ryman says
Making this cake for a bake sale. Never tried it before, so we will see…..but it sounded great!
Jacki Schklar says
I’m making this one for Mother’s Day for sure.
Anonymous says
I made this cake, using the dark chocolate syrup, IT WAS WONDERFUL!!!!!!! thanks for sharing this recipel
Tina Marie says
That looks great! My mother used to make a similar cake, with a pistachio-pudding-based frosting.
Zora Hosseini says
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.
Judy says
You can use half thawed orange juice and some water to make your cup instead of using all water. Use some of the orange juice, oleo, Confectionery sugar to make an icing. This is for frosting not to pour over hot cake.
Stephanie says
I bet that is very tasty.