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Chocolate Pistachio Bundt Cake with Pudding Mix

This Chocolate Pistachio Bundt Cake is a stunning dessert that combines rich chocolate and nutty pistachio flavors!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Bundt Cake, Chocolate, Easy, Pistachio
Servings: 8 servings

Ingredients

  • 15.25 ounces Duncan Hines Yellow Cake Mix providing a light and fluffy texture
  • 3 ounces Pistachio Instant Pudding Mix adds flavor and moisture
  • 4 Eggs binds the ingredients together
  • 1 cup Water for the right consistency
  • 1/2 cup Vegetable Oil keeps the cake moist
  • 1/2 cup Chocolate Syrup infuses with rich chocolate flavor

Instructions

  • Preheat your oven to 350°F (175°C) to ensure even baking.
  • Grease your bundt pan thoroughly with cooking spray or butter and dust it lightly with flour.
  • In a large mixing bowl, combine the Duncan Hines Yellow Cake Mix and the pistachio instant pudding mix. Whisk together until well blended.
  • Add the eggs, water, vegetable oil, and chocolate syrup to the dry ingredients. Mix on medium speed until the batter is smooth, about 2-3 minutes.
  • Carefully pour the batter into the prepared bundt pan, smoothing the top with a spatula.
  • Place the bundt pan in the oven and bake for 30-35 minutes, or until a toothpick comes out clean.
  • Once baked, let the cake cool in the pan for 10-15 minutes, then invert onto a cooling rack.
  • Dust with powdered sugar or drizzle with chocolate syrup before serving.

Equipment

  • Bundt Pan
  • Mixing Bowls
  • Whisk or electric mixer
  • Measuring cups and spoons
  • Rubber Spatula
  • Cooling rack

Notes

  • For added flavor, consider incorporating chopped pistachios into the batter.
  • Ensure all ingredients are at room temperature for best results.
  • Do not open the oven door during the first 20 minutes of baking.