Pistachio Chocolate Bundt Cake | Easy Pistachio Cake Recipe Using Store-Bought Pantry Ingredients!

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess while reducing calories.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate has less sugar and more antioxidants.

pistachios

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture and flavor.

Preheat the oven to 350°F.

In a mixing bowl, add 1 package of yellow cake mix and 1 package of instant pistachio pudding.

Add 1 package of sour cream to the dry ingredients.

Pour in 3/4 cup of neutral oil.

Crack in 3 eggs and add 1/2 cup of water.

Mix all the ingredients together until well combined.

Stir in 1/2 cup of chocolate chips evenly throughout the batter.

Prepare a bundt cake pan (USA pan) by greasing if necessary.

Pour the batter into the bundt cake pan.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick comes out clean.

Allow the cake to cool in the pan for 10 to 15 minutes.

Turn the cake out onto a cooling rack and let it cool completely for about 25 minutes.

Optionally, sprinkle the cooled cake with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens