Chocolate Pistachio Bundt Cake

4.67 from 6 votes

Chocolate Pistachio Bundt Cake

This chocolate pistachio bundt cake is a blend of rich chocolate flavors and earthy goodness in every bite. If you love pistachios then you're in for a real treat!

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 642kcal

Author: Nicole Durham

Cost: Recipe $6.93 / Serving $0.58

Equipment

Ingredients

Chocolate Cake Batter

1 box (15.25 ounces) chocolate cake mix ($1.00)
1 box (3.4 ounces) instant chocolate pudding mix ($0.83)
1 ¼ cup milk ($0.25)
½ cup vegetable oil ($0.35)
3 large eggs ($0.45)

Pistachio Cake Batter

1 box (15.25 ounces) yellow cake mix ($1.00)
1 box (3.4 ounces) pistachio pudding mix ($0.86)
1 cup milk ($0.20)
½ cup vegetable oil ($0.35)
3 large eggs ($0.45)
3-5 drops green food coloring, optional ($0.02)

Glaze

1 ½ cup powdered sugar ($0.54)
2 tablespoons milk ($0.01)
3 tablespoons pistachios, roughly chopped ($0.62)

US Customary - Metric

Instructions

Prep. Preheat the oven to 350 degrees F. Grease and lightly flour a 10 to 12 cup bundt pan. Set aside.
Mix chocolate batter. In a large bowl, combine the chocolate cake mix, chocolate pudding mix, milk, oil, and eggs. Mix until smooth.
Mix pistachio batter. In a separate bowl, combine the yellow cake mix, pistachio pudding mix, milk, oil, and eggs. Mix until smooth. Add food coloring, if using.
Layer. Spoon about 2 cups of one batter into the bundt pan and spread evenly. Add a layer of the other batter. Repeat, alternating flavors, until the pan is about ¾ full.
Swirl. Use a butter knife or skewer to gently swirl the batters together for a marbled effect, optional.
Bake. Bake for 55 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely.
Glaze. Whisk the powdered sugar and milk until smooth. Drizzle over the cooled cake and sprinkle with pistachios, if desired. Let set for 5 minutes before slicing.

Notes

Leftover batter. Makes 6 to 8 cupcakes. Bake at 350 degrees F for 25 to 30 minutes.
Outer color control. The first batter added becomes the outside of the cake. Use chocolate first for a dark exterior or pistachio first for green.
Pan prep. Dust with cocoa powder for chocolate batter or flour for pistachio to prevent sticking.
Storage. Store covered at room temperature for up to 7 days.
Freezing. Freeze unglazed cake tightly wrapped for up to 3 months. Add glaze after thawing.

Nutrition