GF Pistachio Pudding Bundt Cake

This Gluten-Free Pistachio Pudding Bundt Cake is one for the books! You won't want to make it any other way after this.

Why You'll Love This Recipe

Think about the perfect slice of cake. It's moist, fluffy and oh so delicious. This Gluten-Free Pistachio Pudding Bundt Cake is the definition of the perfect cake. Not only is it light (AKA easy to eat multiple slices without being overwhelmed by richness), but it is also the perfect flavor for summer! If you've never tried a pistachio pudding bundt cake, get ready to meet your new favorite cake!

Jump to:

• Why You'll Love This Recipe
• The Ingredients 
• Substitutions & Variations
• Instructions
• Serving Suggestions
• Storage
• Gluten-Free Pistachio Pudding Bundt Cake

The Ingredients 

Let's breakdown the ingredients that make this the best cake out there!

1. The Yellow Cake Mix: Most pistachio cakes call for yellow cake mix that you can find at any grocery store. Unfortunately, the yellow cake mixes usually aren't gluten-free and the ones that are come out very dry. But, no need to worry! I have an easy yellow cake mix for you that not only works for this cake but any other recipe that calls for yellow cake mix. All you need are 2 ¼ cups gluten-free baking flour, 1 ¼ cups cane sugar, 3 ½ teaspoons baking powder and 1 teaspoon of salt. That's it!
2. The Pistachio Pudding: The key ingredient to this cake is one package of instant pistachio pudding mix. You can find this at any store next to the vanilla or chocolate pudding. This is where the signature green color and pistachio flavor comes from! The pudding mix is so easy to make and goes right in with the rest of the ingredients!
3. Vegetable Oil: Personally, I'm not a huge fan of using vegetable oil in baked goods but it's a must here. Vegetable oil helps give the cake that signature moist and fluffy interior. While sour cream or greek yogurt are sometimes substituted, unfortunately they didn't work as well in this recipe.

Finally, the other ingredients include 4 room temperature eggs, 1 ¼ cups water, and 1 teaspoon vanilla extract. This might be one of the easiest cakes you ever make! Plus, you can use one large bowl for all the ingredients, which means less dishes for you!

See recipe card below for a full list of ingredients and measurements!

Substitutions & Variations

Whether you're missing a few of the above ingredients, or just looking for simple modifications, these tips below can help you adjust the recipe!

• Enhance the Flavor: A great way to enhance the flavor is to pair a tart fruit alongside this cake for some contrast. These can be raspberries, blueberries, pineapple, etc!
• Swapping Out Flavors: Maybe the color of this cake had you intrigued but you don't love pistachio flavors. So, in that case feel free to grab any other pudding mix that you fancy instead!
• Make it Non-GF: If you would like to make it using products containing gluten, there shouldn't be any other extra steps to make the conversion!

Please note that this recipe has not been tested with any other substitutions or variations than the ones listed above. Please be mindful that if you replace or add any new ingredients not mentioned above that the recipe results may change.

Instructions

Once all the ingredients have been beat together with an electric mixer, pour the batter into a bundt pan. To ensure that the cake doesn't stick, make sure to grease the pan, then sprinkle flour in the pan. This cake is going to bake for one hour at 350, and then it needs to cool for 15 minutes in the pan. To remove the cake, you're going to run a clean knife along the edges of the pan. Then, flip it over and let it cool for one hour on a wire rack. While this may seem like a long time, it's crucial to let it cool completely before icing the cake.

To make the icing, we're going to sift 2 cups of powdered sugar into a bowl. Next, add 2 tablespoons of unsalted butter, 2 tablespoons of milk, and a dash of vanilla extract. Some people like to pair their pistachio cake with cream cheese frosting, but I like to keep the icing nice and fluffy to cake the whole cake light. While the cake is cooling for one hour, place the prepared icing in the refrigerator for the time being.

Once the cake is cooled, spoon your icing into a pipping bag. Then, pipe along the edges of the bundt cake to create the signature look. Finally, top with pistachios! I like to toast my pistachios and then place them in the food processor. I pulse them for just one minute, then sprinkle them on top of the cake. If you don't have a food processor, you can also roughly chop the pistachios.

Serving Suggestions

This cake is amazing on its own! If you would like, you can also serve with the icing on the side if you choose to customize each serving size. The choice is yours!

Storage

This cake is very easy to store, as you want to keep it sealed and in the refrigerator. This cake will keep fresh for 3-5 days!

To reheat, I would suggest throwing into the microwave for a few seconds to get it nice and warm again. Do not heat for too long otherwise the icing will turn to liquid! This is the perfect cake to enjoy when it is nice and warm.