Easy Pistachio Bundt Cake Recipe with Pudding Mix

Pistachio Cake with Marshmallow Frosting is a family favorite!  Box cake mix gets an unusual flavor and color from instant pistachio pudding mix.  It's the pudding that gives this cake it's distinct green color and earns it the nickname "green cake."

This cake is sort of a retro recipe.  This is my mom's recipe and she has been making it for as long as I can remember.  She's made it for all sorts of occasions, but she finishes it by dusting it with a bit of powdered sugar rather than frosting it.  I decided to frost this particular cake with a lovely marshmallow frosting since it was my husband's birthday cake this year for something a little different.  It's excellent either way.

Since this cake starts with a boxed cake mix,  there is little room for error, making this a very easy recipe.   The cake comes out moist and rich, with a pound cake sort of texture.  It is an unusual cake perfect for any occasion! 

This cake and frosting are definitely NOT low calorie or  low fat as written, but you could substitute full fat sour cream for a reduced fat variety and replace half the oil with unsweetened applesauce and omit the frosting for a more diet friendly version.  I have made this cake that way and it is just as delicious as the original recipe. 

pistachio bundt cake, pistachio bundt cake with cake mix, bundt cake pistachio, pistachio bundt cake recipe

dessert, cake, Bundt cake

American

Yield: 16

Author: Renee Paj

Easy Pistachio Bundt Cake Recipe with Pudding Mix

Prep time: 10 MinCook time: 61 MinInactive time: 30 MinTotal time: 1 H & 41 M

Moist and rich semi-homemade Bundt cake made with boxed yellow cake mix and pistachio instant pudding then topped with a decadent marshmallow frosting

Ingredients

For cake

• 1 - 15.25 oz. yellow cake mix
• 4 large eggs
• ½ cup canola oil (or other non-flavored oil)
• 1 cup sour cream
• 1 - 3.4 oz. box of instant pistachio flavored pudding mix
• ¼ cup water

For marshmallow frosting:

• ½ cup granulated sugar
• 2 TBSP water
• 2 large egg whites
• 1 - 7 oz. jar marshmallow creme
• chopped pistachios, for topping, if desired

Instructions

1. Preheat oven to 350 degrees F. Spray a 10" Bundt pan with cooking spray with flour added (such as Baker's Joy).
2. In a large bowl, combine all the cake ingredients with an electric mixer on low until combined and beat for 1-2 minutes on high, until it is a nice fluffy batter.
3. Pour batter into prepared pan and smooth top with spatula. Bake in preheated oven for 50- 60 minutes or until a toothpick inserted into center comes out clean. Remove to wire rack and cool in pan for 10 minutes. Invert onto serving platter and allow to cool completely before frosting OR you can dust with powdered sugar if you prefer.
4. While cake is cooling, make frosting by combining the ½ cup granulated sugar with the 1 TBSP of water in a large, heavy sauce pan. Add in the egg whites and begin heating over a low heat. With an electric mixer (being careful to not let cord touch flame or heating element) begin to beat the mixture on HIGH speed until soft peaks form. (2 - 3 minutes or so)
5. Remove pan from heat and add in marshmallow creme. Beat on HIGH speed with electric mixer until stiff peaks form. Frost the cake ( you will probably have extra frosting) and garnish with chopped pistachios, if desired.

Nutrition Facts

Calories

234

Fat (grams)

12 g

Sat. Fat (grams)

3 g

Carbs (grams)

29 g

Fiber (grams)

0 g

Net carbs

29 g

Sugar (grams)

21 g

Protein (grams)

3 g

Sodium (milligrams)

159 mg

Cholesterol (grams)

55 mg

Nutritional Information provided is an estimate.

https://www.reneeskitchenadventures.com/2015/04/pistachio-cake-with-marshmallow-frosting.html

Copyright © 2015 Renee's Kitchen Adventures

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