Pistachio and Cherry Cake
A super moist Bundt cake that is made with pistachio pudding mix, boxed cake mix and other simple ingredients. This festive cake is perfect for the holiday season, but tasty anytime of year.
Servings: 12 slices
Calories: 263cal
Cost: $4
Equipment
- Bundt Pan
- Hand mixer
- large mixing bowl
- Cutting board
- knife
Ingredients
- 1 box white cake mix yellow cake mix is okay too but will change the cake's coloring*
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup club soda *can also use seltzer water
- 1 box pistachio pudding mix instant type
- 4 ounces maraschino cherries drained, chopped
- 1/4 cup chopped pistachios *optional
Instructions
- Preheat oven to 350° for metal and glass pans; 325° Fahrenheit for dark or coated pans.
- Drain, and rough chop cherries and pistachios.
- In a large bowl, combine all ingredients and mix well using a whisk or hand mixer. You want to mix until there are no longer any batter clumps.
- Pour batter into a greased, metal Bundt pan. If you are using another pan, see above for cook times.
- Bake for 33-35 minutes (or until a toothpick stuck into the center comes out clean).
Notes
Nutritional values may vary and are meant to be a guide.
Nuts:
Walnuts, pecans, or pistachios work best in this cake, but you can omit them. The pistachio pudding mix does contain tiny pieces of nuts that provide a nice texture to this cake.Pans:
You can bake this in a 9 x 13 pan, or a Bundt cake pan. I love it in a Bundt pan because it looks prettier.Storage:
This cake lasts up to 5 days when stored in an airtight cake container or covered with plastic wrap.Nutrition
Serving: 1slice | Calories: 263cal | Carbohydrates: 40g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 324mg | Potassium: 77mg | Fiber: 1g | Sugar: 22g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg