Pioneer Woman Pistachio Cake is an easy, marbled bundt cake made with cake mix, pistachio pudding, and a swirl of chocolate syrup. Moist, tender, and beautifully swirled, it’s the ultimate retro-inspired dessert that’s as pretty as it is delicious. Perfect for holidays, potlucks, or anytime you crave a sweet showstopper.
Why You’ll Love This Pistachio Cake Recipe
- Simple yet stunning: Starts with a mix but looks bakery-level with that gorgeous green-and-chocolate swirl.
- Unique flavor combo: Pistachio pudding brings nutty depth while the chocolate syrup adds rich contrast.
- Crowd-pleasing centerpiece: Ideal for brunches, baby showers, or just sharing with neighbors.
- Failsafe baking: No fancy techniques required—just mix, swirl, bake, and enjoy!
Pioneer Woman Pistachio Cake Ingredients
- 1 box white cake mix
- 1 (4 oz) package pistachio instant pudding mix
- 1/2 cup orange juice
- 1/2 cup water
- 1/2 cup vegetable oil
- 4 large eggs
- 3/4 cup chocolate syrup (like Hershey’s)
Optional topping: Chocolate ganache or powdered sugar
How to Make Pioneer Woman Pistachio Cake
- Cool and finish: Let cool completely before removing from pan. Drizzle with ganache or dust with powdered sugar if desired.
- Preheat oven to 350°F. Grease and flour a bundt or tube pan.
- Mix the batter: In a large bowl, combine cake mix, pudding mix, orange juice, water, oil, and eggs. Beat on medium-high for 2 minutes until smooth and fluffy.
- Create the layers: Pour about 3/4 of the batter into the prepared pan.
- Swirl in the chocolate: Stir the chocolate syrup into the remaining batter. Pour over the pistachio batter in the pan.
- Marble it: Use a butter knife to gently swirl the batters together for a marbled effect. Don’t overmix.
- Bake: Place in the oven and bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
Recipe Variations
- Lemon Pistachio Cake: Swap orange juice for lemon juice for a fresh citrus twist.
- Cupcake Style: Bake as cupcakes and swirl chocolate in each cup.
- Nut Lover’s Version: Fold in chopped pistachios or almonds.
- Holiday Touch: Add a few drops of green food coloring for extra festive flair.
- Layer Cake Upgrade: Bake in round pans and layer with pistachio or chocolate buttercream.
Storage Instructions
- In the Fridge: Store leftover pistachio cake in an airtight container in the refrigerator for up to 5–7 days.
- In the Freezer: Wrap slices tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
Reheating Instructions
- Oven: Preheat to 350°F. Warm slices for 10 minutes until soft.
- Microwave: Heat on medium for 15–30 seconds. Cover with a damp paper towel to prevent drying out.
FREQUENTLY ASKED QUESTIONS
- Why isn’t my pistachio cake baking in the middle?
Your oven might be too hot—try lowering the temperature slightly or baking a bit longer. - Why didn’t my cake rise?
Overmixing or inactive leavening agents in the mix can cause flat results. - Why is my cake dry?
Overbaking is the usual culprit. Start checking at the 50-minute mark. - How can I tell when it’s done?
Insert a toothpick into the center. If it comes out clean, it’s ready. - Can I use a different pudding flavor?
Yes! Vanilla or lemon work too—but pistachio is what makes this cake truly special.
Try More Pioneer Woman Recipe:
Nutrition Facts
Amount Per Serving
- Calories 402
- Total Fat 21g
- Saturated Fat 11g
- Trans Fat 0.2g
- Cholesterol 96mg
- Sodium 187mgm
- Potassium 159.7mg
- Total Carbohydrates 49g
- Dietary Fiber 1.5g
- Sugars 37g
- Protein 5.7g
Pioneer Woman Pistachio Cake
Description
Pioneer Woman Pistachio Cake is a retro favorite made modern—a moist, tender bundt cake swirled with pistachio and chocolate, topped optionally with ganache.
Ingredients
Instructions
- Preheat oven to 350°F. Grease and flour a bundt pan.
- Mix all ingredients except syrup. Beat for 2 mins.
- Pour 3/4 batter into pan. Mix syrup into remaining batter.
- Pour chocolate batter on top. Swirl lightly with knife.
- Bake 55–60 mins or until toothpick comes out clean.
- Cool fully. Top with ganache or powdered sugar if desired.
Notes
- Use room-temp ingredients for best mixing.
Don’t over-swirl the batters.
Add chopped pistachios for texture.
Freezes well and reheats easily.
Pioneer Woman Pistachio Cake
