Pioneer Woman Pistachio Cake Recipe

This Pioneer Woman Pistachio Cake is a moist and tender recipe, which is made with white cake mix and pistachio instant pudding. It’s a retro favorite made modern, ready in about 1 hour and 10 minutes.

Pioneer Woman Pistachio Cake Recipe Ingredients

• 1 box white cake mix
• 1 (4 oz) box pistachio instant pudding mix
• 1/2 cup orange juice
• 1/2 cup water
• 1/2 cup vegetable oil
• 4 eggs
• 3/4 cup chocolate syrup

How To Make Pioneer Woman Pistachio Cake Recipe

1. Prep Oven and Pan: Preheat your oven to 350°F. Thoroughly grease and flour a bundt pan.
2. Mix the Batter: In a large bowl, combine the cake mix, pistachio pudding mix, orange juice, water, vegetable oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes until the batter is smooth.
3. Create the Chocolate Swirl: Pour about three-quarters of the pistachio batter into the prepared bundt pan. Add the chocolate syrup to the remaining batter in the bowl and stir until just combined.
4. Layer and Swirl: Pour the chocolate batter evenly on top of the pistachio batter in the pan. Use a knife to gently swirl the batters together once or twice to create a marbled effect. Do not overmix.
5. Bake the Cake: Bake for 55–60 minutes, or until a toothpick or cake tester inserted into the center of the cake comes out clean.
6. Cool and Serve: Let the cake cool in the pan for about 15-20 minutes before inverting it onto a wire rack to cool completely. Top with chocolate ganache or a dusting of powdered sugar if desired.

Recipe Tips

• How do I get a clean release from the bundt pan? The key is to grease and flour the pan meticulously. Make sure to get into every crevice. Using a baking spray that contains flour is also a great option.
• Why shouldn’t I over-swirl the batter? Over-swirling the chocolate and pistachio batters will cause them to blend together, and you’ll lose the beautiful marbled effect. Just one or two gentle passes with a knife is all you need.
• How can I add more texture? For extra crunch and pistachio flavor, you can fold ½ cup of chopped pistachios into the pistachio batter before pouring it into the pan.
• Why use room-temperature ingredients? Bringing your eggs to room temperature before mixing helps them incorporate more easily into the batter, creating a lighter, more uniform cake texture.

What To Serve With Pistachio Cake

This cake is delicious on its own, but it’s also wonderful with:

• A simple chocolate ganache or a dusting of powdered sugar
• A scoop of vanilla or pistachio ice cream
• A dollop of whipped cream
• A hot cup of coffee or tea

How To Store Pistachio Cake

Room Temperature: Store the cake, covered, at room temperature for up to 4 days. Freeze: This cake freezes very well. You can freeze the whole cake or individual slices by wrapping them tightly in plastic wrap and then foil. It will keep for up to 3 months.

Pistachio Cake Nutrition Facts

• Calories: 402 kcal
• Protein: 5g
• Fat: 20g
• Carbohydrates: 50g
• Sodium: 380mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Pioneer Woman Pistachio Cake Recipe

Recipe by Marry ThompsonCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

18

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

402

kcal

A moist, tender bundt cake made easy with cake mix and instant pudding, featuring a beautiful pistachio and chocolate swirl.

Ingredients

• 1 box white cake mix

• 1 (4 oz) box pistachio instant pudding mix

• 1/2 cup orange juice

• 1/2 cup water

• 1/2 cup vegetable oil

• 4 eggs

• 3/4 cup chocolate syrup

Directions

• Preheat oven to 350°F. Grease and flour a bundt pan.
• In a large bowl, combine cake mix, pudding mix, orange juice, water, oil, and eggs. Beat for 2 minutes.
• Pour ¾ of the batter into the pan. Mix the chocolate syrup into the remaining batter.
• Pour the chocolate batter over the pistachio batter and swirl gently with a knife.
• Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool completely before slicing.

Notes

• Room Temp Ingredients: For the best and most even mixing, use room-temperature eggs.
• Don’t Over-Swirl: To maintain the beautiful marbled pattern, swirl the batters together only once or twice.
• Add Texture: Fold in ½ cup of chopped pistachios for an extra layer of crunch and flavor.
• Freezer-Friendly: This cake freezes well, making it a great make-ahead dessert option.