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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Table of Contents
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 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. ❤️
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!
My mother used the same recipe Janet.
I have always used Orange Juice instead of the water.
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!
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.
Great thanks!
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!
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!
Ugh, when did they switch?
I always add 6 Tablespoons of cake mix to a full box when using older recipes because of the change!
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.
Yes, you can you instant.
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.
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
I meant to type the word bowl, I made a typo. Thank you for noticing I will make the correction to the recipe.
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!
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!
Just like Mom made! Thank you for posting this!
Just like Mom made! Thank you for posting this!
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?
I think that would work very well. I would most likely hand chop a few and see how it goes.
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!
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!
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.
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!
Making this cake for a bake sale. Never tried it before, so we will see…..but it sounded great!
I’m making this one for Mother’s Day for sure.
I made this cake, using the dark chocolate syrup, IT WAS WONDERFUL!!!!!!! thanks for sharing this recipel
That looks great! My mother used to make a similar cake, with a pistachio-pudding-based frosting.
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.
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.
I bet that is very tasty.