Home » All Recipes » Dessert Recipes » Cake Recipes » Pistachio Cherry Bundt Cake (Perfect for Christmas)
Shared by Amy Desrosiers | 26 Comments
Updated on
887 Shares
Wow your friends and family this holiday season with a cake they’ll never forget! A deliciously moist Pistachio Cherry Cake is the perfect Christmas dessert (or breakfast)! Pistachio pudding mix and maraschino cherries make this the moistest Bundt cake ever! This post contains affiliate links to products I recommend.
One of my favorite parts of the Christmas season is the fact that I get to make my mother’s famousPistachio Cake. I have been making this cake since I was 9 years old. Back then, my job was to chop up the maraschino cherries, and add the nuts to the batter. As I grew older I got more responsibilities, and now I am the designated baker of this special cake.
We love this cake and typically bake 2-3 per season because it makes an excellent holiday time breakfast and dessert. It is amazing how delicious the pistachio flavor pairs perfectly with the cherry flavor–such a match made in foodie heaven!
How To Make this Pistachio Cherry Cake
Now onto the delicious recipe for the very moist and delectablePistachio Cherry Cake.
Ingredients:
- 1 box of white or yellow cake mix (your choice)
- **You will use the SAME oil, and eggs the boxed mix calls for, BUT instead of 1 cup of regular water, you will use 1 cup of seltzer water!
- 1 box of pistachio pudding mix
- 4 ounces of chopped maraschino cherries for inside the cake mix, reserve enough for each cupcake top, or cake top
- *optional 1/3 cup chopped pistachios, walnuts or pecans–they all work well
Directions:
Pre-heat oven according the box’s instructions for the white Cake mix used.
Chop cherries, and the optional nuts.
In a large bowl combine all the ingredients
Fill your bundt pan with the mixture.
Bake according to the box’s instructions; allow to fully cool for one hour before removing from your pan.
Baking Tips
This cake came out like pure perfection thanks to the high quality Nordic Ware Bundt Pan I used.No joke… this Bundt pan has been my “go to” for the past few years. Cake lifts out of it perfectly every time. You do need to grease it though.
Allow the cake to cool completely for at least one hour before flipping it out of the Bundt pan and onto a cake platter, or stand.
Storing
This cake lasts up to 5 days when stored in an airtight cake container or covered with plastic wrap.Additionally, you can slice it and freeze for up to 3 months. Simply thaw at room temperature before enjoying.
Other Amazing Pistachio Recipes
Pistachio Pudding Dessert Bites
A simple pistachio pudding dessert recipe which features prebaked phyllo dough cups, instant pistachio pudding, and 2 other ingredients. In fact, this 2-bite Christmas dessert is even finished with a cherry on top.
Get the Recipe
Pistachio Meltaway Cookies Grinch Style
These easy to make pistachio cookies melt in your mouth and are so delicious! Coated in powdered sugar.
Pistachio Dessert with 3 Ingredients
Pistachio Pudding Dessert made with only 3 simple ingredients.
Pistachio Cherry Christmas Cupcakes
Pistachio Christmas Cupcakes with Cherries are a festive, easy, and delicious Christmas cupcake idea that can be made with boxed mix.
Get the Recipe
Pistachio and Cherry Cake
A super moist Bundt cake that is made with pistachio pudding mix, boxed cake mix and other simple ingredients. This festive cake is perfect for the holiday season, but tasty anytime of year.
Prep Time 5 minutes minutes
Cook Time 34 minutes minutes
Total Time 39 minutes minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 slices
Calories 263cal
Author Amy Desrosiers
Cost $4
Equipment
Bundt Pan
Hand mixer
large mixing bowl
Cutting board
knife
Ingredients
- 1 box white cake mix yellow cake mix is okay too but will change the cake's coloring*
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup club soda *can also use seltzer water
- 1 box pistachio pudding mix instant type
- 4 ounces maraschino cherries drained, chopped
- 1/4 cup chopped pistachios *optional
Instructions
Preheat oven to 350° for metal and glass pans; 325° Fahrenheit for dark or coated pans.
Drain, and rough chop cherries and pistachios.
In a large bowl, combine all ingredients and mix well using a whisk or hand mixer. You want to mix until there are no longer any batter clumps.
Pour batter into a greased, metal Bundt pan. If you are using another pan, see above for cook times.
Bake for 33-35 minutes (or until a toothpick stuck into the center comes out clean).
Notes
Nutritional values may vary and are meant to be a guide.
Nuts:
Walnuts, pecans, or pistachios work best in this cake, but you can omit them. The pistachio pudding mix does contain tiny pieces of nuts that provide a nice texture to this cake.
Pans:
You can bake this in a 9 x 13 pan, or a Bundt cake pan. I love it in a Bundt pan because it looks prettier.
Storage:
This cake lasts up to 5 days when stored in an airtight cake container or covered with plastic wrap.
Nutrition
Serving: 1slice | Calories: 263cal | Carbohydrates: 40g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 324mg | Potassium: 77mg | Fiber: 1g | Sugar: 22g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg
About Amy Desrosiers
Hi! I am Amy! I am a former teacher, fueled by coffee, and cheese. I love photography and always have a camera handy! I might be a little obsessed with cute photography props, and Rae Dunn, but all is good! Welcome to my site! I hope you find an easy to make recipe, or product you might also love!
Reader Interactions
Comments
masshole mommy says That really couldn’t be any easier. It would be perfect to bring with me to the party in going to next weekend!!
Reply
- LauraOinAK says
I love bundt cakes! Pistachio is a flavor I haven’t tried in a cake, but I bet it is yummy.
Reply
- Tonya says
I had never tried a dessert with Pistachio until my sis-in-law brought a Pistachio pie to a family get together. I loved it! I can’t wait to try your recipe!
Reply
I had never seen pistachio cherry christmas cake before! This looks cool–I may have to give it a try this season!
Thanks for sharing,
~Cathy~
OurMiniFamily.comReply
- Anne says
This looks tasty! I have tried pistachio in a cake, fun idea.
Reply
- Dawn Lopez says
Yum! This looks so delicious & unique! That bundt pan is simply gorgeous. I totally need to get my hands on one!
Reply
- Kristin says
Wow this look very tasty. Sounds like something id like to try. thank for sharing.
Reply
- Shauna says
Oh I love the combination of pistachio and cherries. Sounds delicious to me. Thanks for sharing.
Reply
- Chelley @ A is For Adelaide says
Oh yum- this looks so good AND festive! I love pistchios!
Reply
- Stacey- Travel Blogger says
This cake looks tasty! I bet it would make for a great dessert during this holiday season!
Reply
- Lauren says
That cake is so fun! Reminds me of a bundt cake my mom use to make!
Reply
- Mistee Dawn says
Oh my goodness, I love pistachio anything. And add cherries to the mix! I am sold on this one!
Reply
- Ellen says
My mom made this every Christmas! It is fabulous! Thank you so much for publishing it… I didn’t have the recipe, so I was unable to make it just like she did.
Reply
- Amber says
Hello ive had this before and loved it. It was so hard to find the recipe though! So glad i did. I was just curious, why seltzer water?
Reply
- Amy says
It makes it mega moist due to the bubbles!
Reply
- Cindy Franklin says
Love it, but mine wasnt green. Food coloring needed maybe?
Reply
- Jared Desrosiers says
Hi Cindy, thanks for your comment!
White cake mix works best for allowing the green color of the pistachio pudding mix to show up. I feel like the pudding mix isn’t as green as it used to be when we posted this recipe a few years ago! Regardless, you certainly could add a few drops of green food coloring into the batter when mixing to produce more noticable green color.Reply
- Sandy says
can I use sugar free pistachio pudding?
Reply
- Amy Desrosiers says
Yes, you can!
Reply
- Judith A Wilde says
Love pistachioReply
- Lorraine says
I made this the other day..absolutely delicious. And it couldn’t be easier. Thanks for sharing.
Reply
- Amy says
Thank you, so much for stopping by!
Reply
- Judy says
What could you use in place of seltzer water?
Reply
- Amy says
Hello Judy, you can use club soda, or regular water. The fizz just adds more moisture!
Reply
- Linda says
Only 35 minutes to bake?
Most Bundt cakes at baked about 50-55 minutes
Which bake time is most accurate?Reply
- Amy Desrosiers says
Yes, just 35 minutes is all this one takes! Enjoy!
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
