Prickly Pistachio Bundt Cake

May 18th

pistachio bundt cake, side

My third and final entry for the Nordicware Bundt Cake Contest. See the other two here.

Prickly Pistachio Bundt Cake combines the nutty sweetness of pistachios with the creamy deliciousness of butter cream frosting. Top this with a hearty handful of white chocolate chips and the bloom of an aloe vera plant, or another favorite wildly-colored spring flower. Together, the cake represents the two main colors of an Arizona desert spring — sage and coral.

Ingredients for cake:
1 package of Betty Crocker White Cake Mix
1 package of pistachio instant pudding
3 eggs
1/2 cup of vegetable oil
1 cup of water

Pour yourself a glass of wine. Put on a cute apron. Turn on NPR or your favorite Fiona Apple CD. Preheat oven to 350 degrees. Take one stick of butter out of the fridge and set it aside. Thoroughly mix the aforementioned cake ingredients, making sure to work in the pudding evenly. This will create a lovely sage green batter. Mix the batter for at least one minute, being sure to work in plenty of air. Grease bundt pan generously with PAM or another favorite baking spray. Slowly pour batter into the pan and even it out with a spatula. Tap the pan gently on the side. Cook for 30 minutes or until the top of the cake bounces back.

Pistachio bundt cake 3

While the cake is baking, help yourself to a handful of white chocolate chips and fee free to pour another glass of wine. All that mixing by hand is hard work! It can make a girl thirsty. Now get started on the frosting.

Frosting ingredients:
1 stick of butter at room temperature (The best is Challenge brand unsalted butter. This stuff is like baking gold.)
3 cups of confectioner’s sugar
1/2 teaspoon of vanilla extract
1 package of pistachio instant pudding.

In a small bowl, mix this with an electric mixer on slow speed. Be careful or you’ll send teeny tiny globs of sugary butter all over your kitchen. If this happens, smile and turn up the music and move on. You’ll get to it later after the wine is gone.

When the cake is out of the oven, let it sit in the pan to cool for 10 minutes. Then run a sharp knife around the outer edge and flip the cake on to your serving platter. Let the cake cool on this platter at least 30 minutes before icing. Slowly add your creamy pistachio icing. Sprinkle the cake with a handful of white chocolate chips. Garnish the platter with your desert bloom. Best when served with a cold lime margarita and eaten in the shade.

pistachio bundt cake, whole

Voila, Prickly Pistachio Bundt Cake.

Posted in
Arizona, Domestic Art, Recipes
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16 Responses

  1. Yummy!

    I sure hope you win!

  2. Oh, yum, yum, my husband would love this one. Pistachio pudding is his favorite. I would be helping myself to the white chocolate chips and wine while this one was in the oven!

    Best of luck in the contest.

  3. WINNER!!! This one is the winner!

    I want to go make this right now. I love that it has pistacio pudding in it. My favorite part of the directions is “Pour yourself a glass of wine. Put on a cute apron.”

    You’re so dang cute.

  4. Looks great…I love pistachios! Have you ever looked at They have some great healthy recipes. As does I’m looking for healthy omelette recipes!

  5. Any cake that includes a fresh floral decoration is a winner in my book. And white chocolate chips with the pistachio?! Pure genius. How many glasses of wine did you put down with this cake?

  6. I’m absolutely drooling….

    I was thinking a blueberry/wild rice bundt cake for MN – whaddya think?

  7. O M G that looks scrumpteous!! I just found a bunch of recipee books from the 60’s-70’s if you or any one are interested in them.

  8. Oh yum! That looks lovely and it is making my mouth water. I really love the chips on top.

  9. Great bundt cakes, and i love the photos.

    bundt tins are pretty much impossible to get over here, but i found some great silicone mini bundt trays on our holiday and bought a couple of them.

    The shape of them just really appeals to me. 🙂

    Also (catching up on your posts while i’ve been away):

    I love the crab photo! What a great image.

    Also Sudan – I can understand your frustration. As someone who quit their techy job, and is now in the middle of trying to use those same skills but within a charity environment, i can understand the need to. do. something.

    Even further down – i spy Blueprint – i really don’t need to fall in love with another magazine, but i think i have. i was really impressed with the first issue. 🙂

    And with that i will leave you be. 🙂

  10. I can say that my husband found it quite YUMMY.

  11. awesome. my mom made a similair, but not so fancy, cake when i lived at home. i love pistachios though. had a rough night searching for a parking place at B&N and decided that i deserved B & J’s pistachio! pistachio! my fav. sigh.

  12. I’m trying…trying…trying to reach through the screen…it looks soooooo good!

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  16. Maybe you should leave the alcohol alone when baking, I made the icing and it was just a dry mixture, It seems like you missed a ingrediant.