Easy Pistachio Upside Down Bundt Cake Recipe
Pistachios are the main attraction in this easy to make and totally delicious Pistachio Upside Down Bundt Cake.
Servings: 10 slices
Calories: 461kcal
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.
Notes
Use roasted and salted pistachios for the best flavor.
Keep the pistachio upside down bundt cake in an airtight container at room temperature for up to 3 days.
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 ready to serve, thaw the cake in the refrigerator overnight and bring it to room temperature before slicing.
Nutrition
Serving: 1slice | Calories: 461kcal | Carbohydrates: 55g | Protein: 7g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 70mg | Sodium: 422mg | Potassium: 195mg | Fiber: 2g | Sugar: 32g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 2mg