This is a favorite recipe for dessert in a pinch. I have had it for at least 20 years, modified from one that came with my original bundt pan, and is simply a doctored cake mix. It really is a lovely cake though. This one turns out very light and chiffon like, with a pretty pale green color and excellent flavor. Hubby loves pistachio, so this is one that has always been a favorite of his. Though he usually sugars out pretty quickly, this is one of those rare desserts he will come back and keep taking slivers of to snack on.
You could add a little extra green food coloring to this mix to give a nice St. Patrick's Day cake!
Pistachio Bundt Cake
1 pkg. yellow cake mix (18.5oz.) (Cake mixes are 16.5 oz nowadays, but this recipe still works fine. If you want a slightly more dense cake, try one less egg.)
1 cup orange juice
⅓ cup oil
1 pkg. instant pistachio pudding mix
In a large bowl, combine cake mix, eggs, orange juice, oil, and pudding mix. Beat using a hand or stand mixer at low speed for 1 minute, then beat at high speed 3 more minutes. The batter will lighten in color and be smooth and thick. Pour batter into a well greased and floured bundt pan and level with a rubber scraper. Bake at 350ºF for about 45-60 minutes or until cake tests done. (Time will vary by oven.) Cool in pan 10-15 minutes, then turn out onto a wire rack to finish cooling. Top with glaze.
~1¼ cups sifted confectioners powdered sugar (Use 1½-1¾ cups for a thicker glaze like the very top picture, and 1¼ cups for a slightly thinner glaze like the picture below, as desired.)
2 tbsp orange or lemon juice
¼ tsp vanilla extract
Stir together until smooth.