Pistachio Bundt Cake with Cherry Glaze Recipe
This Pistachio Bundt Cake with Cherry Glaze is a delightful twist on classic yellow cake, enhanced with instant pistachio pudding for moistness and flavor. The cake is rich and tender, complemented by a sweet cherry glaze featuring maraschino cherry juice and almond extract, making it perfect for celebrations or a special dessert.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake Ingredients
- 1 package yellow cake mix
- 1 3.4 oz. box instant pistachio pudding mix
- 4 eggs
- 1/4 cup vegetable oil
- 2 tablespoons water
- 1 cup sour cream
- 1/4 teaspoon almond extract
Cherry Glaze Ingredients
- 2 cups powdered sugar
- 2 tablespoons butter, melted
- 3 tablespoons maraschino cherry juice
- 1/4 teaspoon almond extract
- 1-2 tablespoons milk (use 2 tablespoons for desired consistency)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Thoroughly grease the bottom and sides of a Bundt pan to ensure the cake releases easily after baking.
- Mix the Batter: In a large mixing bowl, combine the yellow cake mix and the instant pistachio pudding mix. Add in the eggs, vegetable oil, water, sour cream, and almond extract. Using a hand mixer, beat the mixture on medium speed for 2 minutes until the batter is smooth and well blended.
- Bake the Cake: Pour the batter evenly into the greased Bundt pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 5 minutes, then carefully invert it onto a wire rack to cool completely.
- Make the Cherry Glaze: In a bowl, whisk together the powdered sugar, melted butter, maraschino cherry juice, almond extract, and start with 1 tablespoon of milk. Add an extra tablespoon if needed to reach a drizzling consistency.
- Glaze the Cake: Drizzle the cherry glaze over the cooled cake, allowing it to drip down the sides beautifully. Let the glaze set and dry before serving or covering the cake to keep it fresh.
Notes
- Make sure to grease the Bundt pan thoroughly to prevent sticking.
- Use maraschino cherry juice for a authentic cherry flavor in the glaze; avoid substituting with other juices.
- Adjust the milk in the glaze to achieve your preferred thickness.
- Sour cream helps keep the cake moist and tender, so do not skip it.
- The almond extract enhances the nutty pistachio flavor; adding a little to both batter and glaze balances the taste.
- Allow the cake to cool completely before glazing to prevent the glaze from melting.