Monday, May 13, 2013

Pistachio-Cherry Bundt Cake

Did everyone have a good Mother's Day? We had a great one! For the second year in a row we did a blended Mother's Day meal with both families.

We had a great menu, and I have to say a big thanks to my sister and sister-in-laws for all their great help.

We had two desserts, and one was more chocolate based so I went with this recipe for our second dessert. My mom likes pistachio flavored things (Macaroons anyone?) and I do too, so this cake looked especially delicious. It couldn't of been easier to make. It's also pretty to look at which is always a bonus.

I left out the green food coloring, so mine doesn't look as green as pictured.


Pistachio-Cherry Bundt Cake - Tablespoon

Pistachio-Cherry Bundt Cake from Tablespoon


  • 1 box Betty Crocker pound cake mix
  • 1 (3.4 oz) package pistachio flavored instant pudding mix
  • 2/3 cup water
  • 1/2 stick butter, softened
  • 2  eggs
  • 1/2 teaspoon almond extract
  • green food coloring
  • 2 cups powdered sugar
  • 3 tablespoons maraschino cherry juice
  • 2 to 3 tablespoons milk
  • 2 tablespoons butter, melted
  • powdered sugar, for dusting (optional)


Heat oven to 350 degrees F. Grease a 12-cup bundt pan with non-stick spray, then lightly flour. Set aside.

In a large bowl or bowl of a stand mixer, beat cake mix, pudding mix, water, butter, eggs and almond extract on low speed 30 seconds. Increase speed to medium and beat 2 minutes.

Pour batter into prepared bundt pan (batter will be very thick). Spread batter evenly. Bake 38 to 43 minutes or until a toothpick inserted in the center comes out clean. Cool cake 10 minutes in pan, then remove and cool completely on a cooling rack.

Meanwhile, make the glaze: In a medium bowl, stir together powdered sugar, cherry juice, milk and butter until a glaze forms (add more milk or powdered sugar as needed to achieve proper consistency). Pour glaze evenly over fully cooled cake. Let sit a few minutes to harden.

Slice and serve.

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