Chocolate Pistachio Bundt Cake Recipe

Name: Chocolate Pistachio Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil, spray for misting the pan; flour, for dusting the pan; 1/2 cup chopped pecans (I omit); 1/2 cup semi-sweet chocolate chips (I use mini chips); 18 1/4 ounces super moist white cake mix; 1 (3 1/2 ounce) package instant pistachio pudding mix; 1/2 cup sugar; 1 cup water; 1/2 cup vegetable oil; 4 large eggs; 1/2 cup chocolate syrup

Servings: persons

vegetable oil, spray for misting the pan
flour, for dusting the pan
1/2 cup chopped pecans (I omit)
1/2 cup semi-sweet chocolate chips (I use mini chips)
18 1/4 ounces super moist white cake mix
1 (3 1/2 ounce) package instant pistachio pudding mix
1/2 cup sugar
1 cup water
1/2 cup vegetable oil
4 large eggs
1/2 cup chocolate syrup

1
Place rack in the center of the oven and preheat oven to 350 degreesF.
2
Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Sprinkle the pecans and choc chips evenly in the bottom of the pan. Set the pan aside.
3
Place the cake mix, pudding mix, sugar, water, oil and eggs in a large mixing bowl.
4
Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 min more (I set timer). The batter should look thick and smooth.
5
Remove 1 cup of the batter to a small bowl. Pour the choc syrup into the small bowl and stir until the mixture is well combined. Set aside. Pour the remaining batter into the prepared pan. Pour the choc batter over the top, trying to keep the choc batter away from the edges of the pan.
6
Swirl the choc batter into the white batter using a dinner knife. Place the pan in the oven.
7
Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 55 to 60 minute Remove the pan from the oven and place it on a wire rack to cool for 20 minute
8
Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 min more.

879

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: vegetable oil, spray for misting the pan, flour, for dusting the pan, 1/2 cup chopped pecans (I omit), 1/2 cup semi-sweet chocolate chips (I use mini chips), and more.

Yes, Chocolate Pistachio Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Pistachio Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions