This easy pistachio Bundt cake is baked with a layer of chocolate batter over a pistachio batter. Swirl it in for a marbled effect.

Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
14
Yield:
1 10 inch Bundt pan
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

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  • In a large bowl, mix together the cake mix and pudding mix. Pour in the water, oil and eggs. mix well. Pour half of the batter into the prepared pan.

  • Mix the chocolate syrup into the remaining batter. Pour the chocolate batter over the top of the batter in the pan. Do not stir.

  • Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts

356 calories; protein 3.8g 8% DV; carbohydrates 45.7g 15% DV; fat 17.8g 27% DV; cholesterol 53.9mg 18% DV; sodium 372.1mg 15% DV. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2009
One of my favorite cake recipes! I add 3/4 teaspoon of almond extract to cover any hint of the yellow cake mix flavor. I have made this for many people,and most comment this is the best cake they've ever had! I make a simple glaze with white sugar, warm milk, and a dash of almond extract. Read More
(39)

Most helpful critical review

Rating: 3 stars
03/23/2008
i frosted this cake with pistachio pudding and whip cream. the presentation was heavenly. however the taste was eh... boring. i couldn't taste the pistachio in the cake mixture even when i ate it all alone. the frosting made this cake and next time i'll just eat the pudding. --UPDATE-- i tried this again because i needed a "green" cake but i tweaked it a bit. i used 1 cup water 1/3 oil 3 eggs 1/4 chocolate syrup and a drizzle of extra chocolate syrup when all the batter was in the bundt pan. i baked it for 45 minutes and it was terribly delicious. the flavors were much more enhanced this time around and my critic brother ate more than a couple of slices. now that's saying a lot. Read More
(19)
41 Ratings
  • 5 star values: 30
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/25/2009
One of my favorite cake recipes! I add 3/4 teaspoon of almond extract to cover any hint of the yellow cake mix flavor. I have made this for many people,and most comment this is the best cake they've ever had! I make a simple glaze with white sugar, warm milk, and a dash of almond extract. Read More
(39)
Rating: 5 stars
10/07/2008
I improved the chocolate flavor by adding 1 tablespoon of cocoa powder and 1 teaspoon of instant coffee to the chocolate half. It did a better job of bringing out the chocolate and hiding the yellow-cake flavor. Overall this makes an excellent and impressive cake! Read More
(22)
Rating: 5 stars
03/12/2003
This cake is so great!! and so moist!!... I made mine with a white cake mix didnt have yellow.. I also only used 3/4 cup water..I mixed in macadamia nut pieces..I did not use the chocolate syrup at all instead made a chocolate icing and drizzled it over the cake when it was still warm.. MMmmm!! Cant wait to make it again for St Patricks Day dinner for dessert! Kiki (Brampton ON Canada) Read More
(20)
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Rating: 3 stars
03/23/2008
i frosted this cake with pistachio pudding and whip cream. the presentation was heavenly. however the taste was eh... boring. i couldn't taste the pistachio in the cake mixture even when i ate it all alone. the frosting made this cake and next time i'll just eat the pudding. --UPDATE-- i tried this again because i needed a "green" cake but i tweaked it a bit. i used 1 cup water 1/3 oil 3 eggs 1/4 chocolate syrup and a drizzle of extra chocolate syrup when all the batter was in the bundt pan. i baked it for 45 minutes and it was terribly delicious. the flavors were much more enhanced this time around and my critic brother ate more than a couple of slices. now that's saying a lot. Read More
(19)
Rating: 4 stars
04/26/2010
This cake is awesome but you MUST use a cup of orange juice in place of the water. It makes the cake more flavorful and moist. It even stays must days afterwards (if it lasts that long)! Read More
(10)
Rating: 4 stars
02/15/2008
i was in a pinch and needed a cake to make with things on hand. made this cake for my sister's birthday. it's a very pretty cake that looks quite difficult to make but soooo easy! my sister and i thought it was too oily and perhaps should be a little sweeter but the lack of sweetness could have been due to the oil. some other guests could not stop eating it - they thought it was GREAT! i'd make again in a pinch but would cut back on the oil and replace w/more chocolate syrup. thanks for sharing this great idea. Read More
(9)
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Rating: 5 stars
05/25/2003
Great recipe!! Just like my mom used to make. Very quick and simple and it tastes delicious--especially covered with Cool Whip. My 15 month old daughter loves it too. Read More
(7)
Rating: 4 stars
04/12/2008
I made this last night because i remember this from years ago....I used a fancy bundt pan and it came out delicios and high....I detected the yellow cake mix taste but with the choc. syrup it kind of covered it up....i would make it again..... Read More
(5)
Rating: 5 stars
04/15/2009
This is my stand by for the last 30 years whenever I need a quick cake. So yummy and a great crowd pleaser. This is especially good for people who do not like frosted cakes. Just sprinkle with a little powdered sugar and you are good to go. Read More
(5)