Pistachio Bundt Cake

Instead of using a packaged pudding mix, this soft pistachio Bundt cake highlights genuine pistachios. Pistachios are mild and sweet, but in this dish, they're enhanced so that each bite is full of taste and crunch.

The crucial step in making this pistachio Bundt cake is finely grinding the pistachios in a food processor, which lends fantastic texture and taste to the dough.

Sour cream adds moisture to the cake, making it even better. With a simple frosting, the cake's sweet, nutty flavor is ideal for any occasion. Place it on your favorite cake stand and serve a slice with tea or coffee.

Learn how to make a stunning pistachio Bundt cake and enjoy displaying it at your holiday gathering, tea party, or shower.

Because the icing contains milk, you must keep the cake refrigerated. It can last up to 5 days if kept in an airtight container or wrapped with plastic wrap.

You can also freeze the cake for up to three months by wrapping it in plastic wrap and then covering it with aluminum foil.

For a quick and easy dessert, consider slicing the cake before freezing. Individual slices defrost fast at room temperature.

If you freeze the entire cake, let it thaw overnight in the refrigerator.

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