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Chocolate pistachio bundt cake with swirls topped with powder sugar.
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Pistachio Chocolate Marbled Cake

Indulge in a slice of heaven with our mouthwatering Pistachio Bundt Cake! Made with a cake mix, sour cream, and instant pistachio pudding mix, this dessert is a perfect balance of flavors and textures. Moist, rich, and bursting with pistachio goodness, this bundt cake is sure to impress.
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 Servings
Calories 265kcal
Author Amy

Ingredients

  • 1 box white cake mix (15.25 ounces)
  • 3.4 ounce instant pistachio pudding mix (small box)
  • 1 cup sour cream
  • 4 whole eggs
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1 teaspoon almond extract
  • 3-5 drops green food coloring more or less as desired
  • 1/2 cup chocolate syrup
  • powder sugar for dusting

Instructions

  • Preheat oven to 350 degrees. Grease and flour a bundt pan, or use nonstick baking spray with flour.
  • Mix cake mix, pudding, sour cream, eggs, water, oil, food coloring and almond extract on low speed just until combined. Then turn mixer on medium speed and mix for 3 minutes.
  • Put 1/3 of cake batter (about one cup) in a separate bowl. Add chocolate syrup to this batter and stir to combine.
  • Assemble the cake by adding half of the pistachio (green) cake batter to the bottom of the prepared pan. Smooth with the back of a spoon.
  • Spoon the chocolate layer over the pistachio cake batter. Don't stir or swirl.
  • Add the rest of the pistachio cake batter to the pan. Smooth the cake batter with the back of a spoon. Don't stir. It will magically create a marbled effect on it's own!
  • Bake for 45-50 minutes or until a toothpick comes out with moist crumbs, or when the internal temperature of the cake is 210℉.
  • Let cool for ten minutes in the pan. Invert a wire cooling rack or plate over the bundt pan. Using hot pads hold the plate and the bundt pan together and flip the bundt pan over. The cake should easily release from the pan. Completely cool.
  • Dust with powder sugar if desired. Slice. Serve.

Notes

Variations:
  • Add chocolate chips to the chocolate cake batter.
  • Add chopped pistachio nuts for extra nutty flavor.
  • Substitute orange juice instead of water.
  • Use yellow cake mix instead of a white cake mix.
  • Green food coloring is optional. 
Storage:
  • Room temperature: Store cooled cake in an airtight container at room temperature for up to 3-4 days.
  • Freezer: Wrap completely cooled cake in plastic wrap. Store in an airtight container. Freeze for up to 3 months.

Nutrition

Calories: 265kcal | Carbohydrates: 52g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 430mg | Potassium: 81mg | Fiber: 1g | Sugar: 32g | Vitamin A: 121IU | Vitamin C: 0.2mg | Calcium: 117mg | Iron: 1mg