Easy Pistachio Upside Down Bundt Cake Recipe
This Easy Pistachio Bundt Cake is as beautiful as it is delicious! The rich pistachio topping adds a nutty flavor that perfectly complements the sweet vanilla cake. This easy-to-make bundt cake is sure to impress with its unique flavor and beautiful look.
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I love this pistachio bundt cake recipe because it combines the convenience of a boxed cake mix with a homemade pistachio topping that just looks so elegant! It might look like it took hours to make, but in reality, it’s a breeze to put together. It truly is the perfect cake!
The roughly chopped pistachios in the topping provide the perfect crunch and a beautiful green color that makes this simple bundt cake stand out on the dessert table.
The brown sugar, cinnamon, and a touch of corn syrup create a caramel-like glaze that perfectly balances the nuttiness of the pistachios. Just like this Baklava Bundt Cake.
This delicious and easy pistachio cake recipe is perfect for any day of the year, and it’s sure to be a hit with pistachio lovers and anyone who appreciates a unique and delicious dessert. I love to make this easy dessert to add a classy touch to a special occasion and it’s always a hit at holiday parties!
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What goes into this Recipe
- Vanilla Cake Mix: Using a vanilla box cake mix makes this recipe quick and easy, while still giving you delicious results. You could also use a yellow cake mix or a white cake mix if you prefer.
- Sour Cream: Adds a subtle tangy flavor to the vanilla cake and ensures you get a moist cake every time.
- Pistachios: Roughly chopped roasted and salted pistachios add a nutty flavor and crunchy texture to the topping. A different nut can be used if you prefer, see this Pecan Upside Down Cake for inspiration.
- Brown Sugar: Provides a deep, caramel-like sweetness to the topping.
See recipe card for full information on ingredients and quantities.
How to make a Pistachio Bundt Cake
- Preheat the oven to 350 degrees and prepare your bundt cake pan by liberally spraying it with nonstick spray. Set aside. In a medium bowl, combine melted butter, roughly chopped pistachios, brown sugar, corn syrup, and cinnamon. Stir until well combined.
- Pour the mixture into the bottom of the prepared bundt pan and spread it evenly. Set aside.
- In a large mixing bowl, combine the vanilla cake mix, eggs, vegetable oil, water, and sour cream. Mix according to the package directions {with an electric mixer or by hand} until you have a smooth batter. Pour the vanilla cake batter into the prepared pan, on top of the pistachio topping. Be sure to spread the batter into an even layer.
- Place the bundt pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs but no raw batter. Remove the cake from the oven and place it onto a wire rack for 10 minutes.
- After 10 minutes, run a knife around the edges of the cake to loosen it from the pan. Then, carefully invert your Pistachio Upside Down Bundt Cake onto a cake plate. If any pistachio mixture sticks to the bottom of the pan, use your fingers to remove it and place it back onto the cake. Allow the cake to cool completely before slicing and serving.
- While it is perfect to serve just how it is, adding a simple glaze makes it even more special. To make it combine the powdered sugar, milk and vanilla bean paste {or vanilla extract} with a whisk until it is a pourable consistency. Then drizzle on the top of the cake.
Expert Tips
- Use roasted and salted pistachios for the best flavor. The roasting process enhances the nuttiness of the pistachios, and the salt provides a nice contrast to the sweetness of the cake. I also use them in these Baklava Cookies.
- Don’t skip the nonstick spray. Generously spraying the bundt pan with nonstick cooking spray will ensure that your cake releases easily from the pan after baking.
- Let the cake cool in the pan for 10 minutes before inverting. This allows the pistachio topping to set slightly and helps prevent the cake from falling apart when you remove it from the pan.
- If the pistachio topping sticks to the pan, don’t panic. Simply use your fingers to remove any stuck-on bits and place them back onto the cake. The rustic look adds even more charm to this delicious cake!
Storage and Freezing
Store: Keep the pistachio upside down bundt cake in an airtight container at room temperature for up to 3 days. If you live in a particularly humid environment, you may want to store the cake in the refrigerator to prevent it from becoming soggy.
Freeze: To freeze the cake, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe container. It can be frozen for up to 2 months. When you’re ready to serve, thaw the cake in the refrigerator overnight and bring it to room temperature before slicing.
Recipe FAQs
Yes, you can use unsalted pistachios for the topping if you prefer. However, keep in mind that the salt in the roasted and salted pistachios helps to balance the sweetness of the cake. If using unsalted pistachios, you may want to add a pinch of salt to the topping mixture to achieve a similar flavor.
If you don’t have corn syrup on hand or prefer not to use it, you can substitute it with honey {like this Pecan Shortbread recipe} or maple syrup. If using honey or maple syrup, you may need to adjust the amount of brown sugar in the topping to be sure it isn’t too sweet.
To check if the pistachio upside down bundt cake is done baking, insert a toothpick into the center of the cake. If the toothpick comes out clean or with just a few moist crumbs attached, the cake is done. If there is raw batter on the toothpick, the cake needs more time in the oven.
Do you love desserts with nuts? Try these recipes…
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Easy Pistachio Upside Down Bundt Cake Recipe
Ingredients
Pistachio Topping
- ¼ cup butter {melted}
- 1 cup pistachios {roughly chopped}-I used roasted and salted
- ⅓ cup brown sugar {packed}
- 1 Tablespoon corn syrup
- ½ teaspoon cinnamon
Vanilla Cake
- 1 box vanilla cake mix {13.25 ounces}
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
- 3 Tablespoons sour cream
Vanilla Glaze {optional}
- ¾ cup powdered sugar
- ½ teaspoon vanilla bean paste {or vanilla extract}
- 2-4 Tablespoons heavy cream {or milk}
Instructions
- Preheat the oven to 350 degrees.
Pistachio Topping
- Combine melted butter, nuts, brown sugar, corn syrup and cinnamon into a medium bowl and stir until combined. Pour into the bottom of the prepared Bundt pan and set aside.
Vanilla Cake
- Combine cake mix, eggs, vegetable oil, water and sour cream in a large bowl and mix according to package directions. Prepare your Bundt pan by liberally spraying it with nonstick spray and set aside. Pour batter into the prepared pan and on top of the pecan topping. Be sure to spread into an even layer.
- Bake in a 350° oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out with a few crumbs {but no raw batter}. Remove from the oven and place onto a cooling rack for 10 minutes. After 10 minutes, run a knife around the edges of the cake. Then invert your Pistachio Bundt Cake onto a cake plate. If the pistachio mixture sticks to the bottom of the pan just use your fingers to remove them and place them onto the cake.
Vanilla Bean Glaze
- Once cooled, make the glaze ingredients and whisk until smooth but thick. Spread a heaping teaspoon of the glaze onto each scone. Allow the glaze to set up for a few minutes and serve.
Looking forward to making this Bundt Cake for the family! Thanks for sharing!!!