Best Mini Pistachio Bundts Recipes

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PISTACHIO BUNDT CAKE



Pistachio Bundt Cake image

Pistachio pudding mix gives this moist cake a pretty tint of green. As it bakes, the outside browns nicely to form a slightly crunchy crust. The cake slices beautifully and would make a fun dessert for St. Patrick's Day. -Becky Gant, South Bend, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 9

1 package yellow cake mix (regular size)
2 packages (3.4 ounces each) instant pistachio pudding mix
1 cup water
4 large eggs
3/4 cup vegetable oil
GLAZE:
1 cup confectioners' sugar
1 tablespoon butter, softened
2 to 3 tablespoons whole milk

Steps:

  • In a large bowl, combine the cake mix, pudding mixes, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In small bowl, combine the glaze ingredients, adding enough milk to reach desired consistency. Drizzle over cake.

Nutrition Facts : Calories 406 calories, Fat 20g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 415mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.

INDIVIDUAL PISTACHIO BUNDT CAKES WITH LEMON CURD FILLING



Individual Pistachio Bundt Cakes with Lemon Curd Filling image

Provided by Nancy Fuller

Categories     dessert

Time 1h50m

Yield 12 mini Bundt cakes

Number Of Ingredients 15

1 1/4 cups sugar
1/2 cup lemon juice
1 tablespoon grated lemon zest
4 large egg yolks
3 large whole eggs
8 tablespoons (1 stick) cold butter, cut into pieces
1 cup pistachios
2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature, plus for buttering pans
1 1/2 cups sugar
4 large whole eggs
3 tablespoons pistachio cream or 2 tablespoons pistachio paste
3/4 cup sour cream

Steps:

  • For the lemon curd: In a medium saucepan over low heat, combine the sugar, lemon juice, lemon zest, egg yolks and whole eggs, and whisk to combine. Cook, stirring frequently, until the temperature reaches about 168 degrees F on an instant-read thermometer, 6 to 10 minutes; the curd should be thick enough to coat the back of a spoon. Remove from the heat and whisk in the butter, a piece at a time, whisking each addition until fully combined.
  • Transfer the curd to a bowl and place a piece of plastic wrap directly on the curd to prevent a skin from forming. Let cool to room temperature, then refrigerate until chilled, at least 1 hour and up to overnight.
  • For the Bundt cakes: Preheat the oven to 350 degrees F.
  • Grind the pistachios to a powder in a small food processor or grinder.
  • Brush two 6-cavity mini Bundt pans with butter and dust with the pistachio powder.
  • In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  • In a stand mixer with the paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating until completely combined. Beat in the pistachio cream and sour cream.
  • Reduce the mixer speed to low and add the flour mixture in two additions. Spoon about 1/4 cup of the batter into each Bundt mold and smooth batter on top.
  • Bake until a toothpick inserted in the center comes out clean, 20 minutes. Invert the cakes onto a wire rack and let cool.
  • Fill each cake center with 2 tablespoons of the chilled lemon curd.

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