Pistachio Bundt Cake

This Pistachio Bundt Cake quickly became one of my family’s favorite cakes after we tried it for the first time a few years ago. It’s so easy to make using a cake mix and a box of instant pistachio pudding (everyone cheats sometimes, don’t they?). It gets rave reviews and as I’m fond of saying, who doesn’t love a bundt cake?

Pistachio Bundt Cake | mountainmamacooks.com

After being on the road for over two weeks, I was more than ready to come home and sleep in my own bed. I actually missed being in the kitchen and couldn’t wait to get back in front of my stove and drink coffee from my favorite mug. My body was craving a workout and this might sound silly but I really love my bath tub and I couldn’t wait for a nice, long soak. But with the welcoming comforts of home comes the mountains of laundry and unpacking that always seems way more daunting than when I packed it to go out of town. How is it always that way? The reality that the kids are indeed out of school and home with me all day means that I will have less time to work. And this little blog of mine that I’d got so comfortable ignoring for the last week and a half was in need of some major attention and TLC.
Bittersweet, I tell you, bittersweet.

Pistachio Bundt Cake | mountainmamacooks.com

Anyone that blogs knows how much work goes into it and that it can be really difficult to to separate real life and blog life. Social media feels like an eight handed beast that grabs you at all times of the day. Perhaps a little dramatic but I really feel that way sometimes. Even when I’m not working, I’m always still kind of working- checking in on some form of social media or another. To actually ignore the blog and everything that comes with it for an entire week was pretty liberating. I felt like a person with a real job that went on a real vacation. I think I enjoyed it a little too much. I’m not gonna lie, it’s hard to come back. I read three books in one week and took naps just about every afternoon. It was awesome sauce with a capitol A.

Pistachio Bundt Cake | mountainmamacooks.com

So after a week off you’d think I’d be ready to come back to work full steam. But you know what? I still want to be on vacation (from the blog that is)- I’m psyched to be sleeping in my own bed. I really do love blogging. And it affords me to make my own schedule and stay at home with my kids which is a major plus. But I’m just in a weird place where I’m not that motivated to blog. I feel like a hormonal teenager that is lacking motivation and needs a friendly (or not so friendly nudge) to get my act together. I just want to lay on a chaise lounge and read. And go for hikes with my friends. And play in the sprinklers with my kids. And eat popsicles. And not get on Facebook for like a trillion years.

Pistachio Bundt Cake | mountainmamacooks.com

But alas, I can’t ignore this forever. I’m here today. Perhaps a little begrudgingly but I’m here. I’ll continue to bring you The Goods and rest assured I have an awesome recipe to share for Taco Tuesday tomorrow but as far as being psyched about work right now…..that just isn’t going to happen. My mind will elsewhere- dreaming of hammocks, a cool breeze and a good book.


Pistachio Bundt Cake

  • Yield: 12 servings 1x


An easy recipe using a boxed cake mix and instant pudding. Pistachio cake with a cinnamon-sugar swirl is a family favorite.


  • 1 box (15 oz) yellow cake mix
  • 1 3.4 oz package instant pistachio pudding
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1 teaspoon almond extract
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup 1 tablespoon finely chopped pistachio nuts


  1. Preheat oven to 350F degrees.
  2. In a small bowl, combine both sugars, cinnamon and 1/2 cup chopped pistachios; set aside.
  3. In a large bowl, combine cake mix, pudding mix, eggs, sour cream, oil and almond extract. Using a hand mixer, beat on medium speed for 2 minutes.
  4. Pour 1/3 of the batter into a prepared 9-cup bundt pan. Sprinkle with the sugar-nut mixture. Top with the other 2/3 of batter.
  5. Bake at 350F for 50 minutes or until done. Remove from oven and let cool for 15 minutes before removing cake from pan. Let cool entirely and then frost with icing and sprinkle with remaining tablespoon of chopped pistachios.

To make the icing, combine 1 cup powdered sugar, 1 tablespoon softened butter, 2 tablespoons milk, 1/2 teaspoon almond extract and 1/4 teaspoon ground cinnamon. Beat until smooth and pour over cooled cake.


I make this all the time in my kitchen which sits at just under 7000 feet and it works beautifully every time with no modifications.