Best 2 Mini Pistachio Bundts Recipes

Indulge in a delightful journey of flavors with our exquisite Mini Pistachio Bundt Cakes, a symphony of textures and tastes that will tantalize your palate. These bite-sized treats are a perfect blend of pistachio's nutty richness and a moist, fluffy vanilla cake batter, topped with a luscious cream cheese glaze that adds a touch of sweetness and tang. With their vibrant green color and delicate crumb, these bundts are not only visually appealing but also a sensory delight.

Dive into the culinary experience with our two irresistible recipe variations. The Classic Mini Pistachio Bundt Cakes offer a timeless taste that never fails to impress, while the Chocolate Swirl Mini Pistachio Bundt Cakes introduce an extra layer of decadence with rich chocolate swirls that melt in your mouth. Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice bakers can achieve bundt cake perfection. Prepare to embark on a baking adventure that will leave you and your loved ones craving more.

Let's cook with our recipes!

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

Ingredients

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

Ingredients

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.

Tips:

Use high-quality pistachio pudding mix for the best flavor.
Make sure the butter and eggs are at room temperature before starting.
Do not overmix the batter, as this can result in a tough cake.
Fill the bundt molds only halfway, as the cakes will rise during baking.
Bake the cakes until a toothpick inserted into the center comes out clean.
Allow the cakes to cool completely before glazing.
For a richer glaze, use heavy cream instead of milk.
Add a drop or two of green food coloring to the glaze for a more vibrant color.
Sprinkle chopped pistachios on top of the glazed cakes for a finishing touch.

Conclusion:

These mini pistachio bundts are a delicious and festive treat that are perfect for any occasion. With their moist and tender crumb, sweet and nutty flavor, and beautiful green glaze, they are sure to be a hit with everyone who tries them. Whether you are serving them at a party or enjoying them as a special treat, these cakes are sure to please.