How to Make Mini Pistachio Pudding Bundt Cakes

This post was sponsored Wonderful Pistachios as part of an Influencer Activation and all opinions expressed in my post are my own.

In this post, you will learn how to make these delicious mini pistachio pudding bundt cakes, which are perfect for holiday entertaining. Keep scrolling for ingredient tips and the printable recipe.

During the holidays, I love to serve mini, bite sized desserts when hosting guests. During the Christmas holidays, one of my favorite dessert options are these mini pistachio bundt cakes, featuring delicious Wonderful Pistachios from Walmart and pistachio pudding. Keep scrolling for the complete mini pistachio pudding bundt cake recipe, as well as a wonderful donation offer to Toys for Tots for purchases of select Wonderful Pistachio products through December 24^th at Walmart. Jump to Recipe

Tips for Chopping Nuts

When preparing a recipe, you will come across a variety of terms referring to chopping nuts. For the best results, choose a large Chef’s knife with a sharpened blade for chopping nuts. With one hand on the handle, and the tip of the knife on the cutting board, rock your hand back and forth to carefully chop nuts until they have reached your desired size.

To help you decipher recipe terms, here are a few descriptions:

• Coarsely Chopped: irregular pieces approximately 1/4 inches or larger in size
• Chopped: irregular pieces that are uniform, approximately 1/4 inches in size
• Finely Chopped: irregular pieces that are 1/8 inches in size
• Ground Nuts: finely prepared nuts, typically prepared in a blender or food processor.

Understanding recipe terminology will help tremendously when preparing a dish!

Mini Pistachio Pudding Bundt Cakes

Ingredients

• 15 oz yellow cake mix
• 4 oz instant pistachio pudding mix
• 4 large eggs
• 1 c milk
• ½ c unsalted butter, melted and cooled
• ½ cup Wonderful Pistachios Roasted & No Salt, chopped

Icing:

• 2 cups confectionary sugar
• 2 tbsp milk, whole or 2% reduced fat
• 2 tsp vanilla extract
• ¼ Wonderful Pistachios Roasted & No Salt, chopped

Directions

1. Preheat the oven to 350 degrees F. Grease and flour mini bundt pans, tapping out excess flour.
2. In a large bowl, mix the cake mix and pudding mix together. Add the eggs, milk, melted butter until combined. Stir in the pistachios.
3. Spoon the batter into the prepared mini bundt pan, filling approximately 2/3 full.
4. Bake until a toothpick inserted into the centers comes out clean, approximately 25 minutes. Allow the cakes to cool for 5 minutes before turning them out onto wire racks to cool completely.
5. Make the Icing: In a large bowl, whisk the powdered sugar, milk and vanilla until smooth. The icing should be thick, but spreadable. Add milk as needed to thin. Spoon the icing over the top of each bundt cake, allowing it to drip down the sides. Garnish with additional chopped pistachios and serve.

These mini pistachio pudding bundt cakes, featuring Wonderful Pistachios, will be the perfect addition to your holiday gatherings this year! We love these pistachios as they are dry roasted without added oil and are Non-GMO Project Verified. To me, better ingredients means better desserts!

The holidays are also a season for giving! Wonderful Pistachios is donating $.10 per unit for all Wonderful Pistachios Roasted & Salted and Wonderful Pistachios Roasted No Salt sold at Walmart up to $100k to benefit Toys for Toys. The collection period runs from November 1^st through December 24^th. For more information, visit www.GoNutsForTots.com.

For more dessert inspiration, don’t miss the following posts:

Decadent Chocolate Hazelnut Tarts

Brownie Fruit Pizza

Mini Churro Bundt Cakes