Pistachio Bundt Cake with Cream Cheese Glaze Recipe

Rich, moist, and nutty, this Pistachio Bundt Cake is a classic dessert that’s ideal for special occasions or an everyday sweet indulgence.

An easy Pistachio Bundt Cake is the perfect dessert when you want something simple yet impressive. With just a few pantry ingredients, you can bake a moist, flavorful cake that highlights the nutty sweetness of pistachios. Baked in a Bundt pan, it comes out beautifully shaped with minimal effort, making it a no-fail recipe for any occasion.

This moist pistachio cake is versatile enough for holidays, birthdays, or casual family gatherings. Serve it plain with a light dusting of powdered sugar, drizzle it with a sweet glaze, or add this cream cheese frosting for extra richness. The subtle pistachio flavor pairs wonderfully with coffee or tea, making it a go-to cake for brunch or dessert.

Best of all, this easy Pistachio Bundt Cake Recipe is beginner-friendly, so you don’t need advanced baking skills to make it. The cake stays fresh and soft for days, making it a great make-ahead dessert. Whether you’re baking for guests or just treating yourself, this Pistachio Bundt Cake delivers big flavor with very little effort.

Ingredients

• Cake
• 3/4 cup pistachios + more for garnishing
• 1 1/2 cups granulated sugar
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup avocado oil
• 2 large eggs
• 1 cup lowfat milk
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• Glaze
• 8 ounces confectioners’ sugar, sifted
• 2 ounces whipped cream cheese
• 3 tablespoon heavy cream
• 1 teaspoon almond extract
• water for thinning, if needed

(Serves 12)

To Prepare:

1. Spray 1-cup Bundt pan with cooking spray or oil, set aside.
2. In a food processor add pistachios and pulverize until fine crumbs.
3. In a stand mixer or large bowl, add sugar, flour, pistachios, baking powder, baking soda and salt, mix on low until combined.
4. Add oil and mix on low for 30 seconds.  Add both eggs and mix for 30 seconds. Add milk, almond and vanilla extracts, mix on low until smooth.
5. Add sour cream and mix until combined. Pour into prepared pan.  Bake for 38-40 minutes, or until toothpick comes clean.
6. Remove cake from oven and let cool 20 minutes.
7. Mix together all Glaze ingredients.  Use water to thin if too thick.  Sprinkle pistachios on top, if desired.  Enjoy!