This is a print preview of "St. Patrick's Day Pistachio Bundt Cake" recipe.

St. Patrick's Day Pistachio Bundt Cake Recipe
by Nancy Miyasaki

St. Patrick's Day Pistachio Bundt Cake

I made this cake in advance of St. Patick's Day to test if it would be worthy of that occassion. I was a little bit skeptical given the packaged ingredients, but it turned out wonderfully. Our dinner guests and our kids both loved it! When sliced, the inside of the cake has a nice green tint to it which is not visible in the photos I took but which makes it appropriate for St. Paddy's Day. If you want to be strengthen the connection, you could add a few drops of green food coloring to the glaze.

Rating: 4.8/5
Avg. 4.8/5 3 votes
Prep time: United States American
Cook time: Servings: 12


  • 1 pkg (18 ounces) yellow cake mix
  • 2 pkgs (3.4 ounces each) instant pistachio pudding mix
  • 1 cup water
  • 4 eggs
  • 3/4 cup vegetable oil
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 Tbs butter, melted
  • 1 1/2 Tbs milk


  1. Pre-heat oven to 350 F.
  2. In a large bowl, combine the cake pudding mixes, water, eggs and oil. Beat on low speed for 30 seconds and then on medium for 2 minutes.
  3. Pour into a greased and floured 10-in. fluted tube pan. Bake for 60-70 minutes, until a toothpick inserted near the center comes out clean. Cool for 10 minutes in the pan, then remove from pan to a wire rack to cool completely.
  4. In small bowl, combine the glaze ingredients and stir to reach a desired consistency. Add more milk if needed. Drizzle over cake.