Chocolate Pistachio Cake

March 9, 2016
Serves 12
Tube Pan or Bundt Pan, Oven

A retro recipe from the 1970’s but still moist and good today! Chocolate Pistachio Cake is made with a yellow or white cake mix, pistachio pudding and chocolate syrup to produce a marbled cake. Chocolate Pistachio Cake is good dusted with powdered sugar or drizzled with a chocolate glaze and sprinkled with chopped or whole pistachio nuts.


  • 1 pkg.
    Cake Mix, Yellow or White
  • 1 pkg.
    Instant Pistachio Pudding Mix
  • 1/2 Cup
    Orange Juice
  • 1/2 Cup
  • 4
  • 1/2 Cup
    Vegetable Oil
  • 1 Teaspoon
    Vanilla Extract
  • 3/4 Cups
    Chocolate Syrup


  1. Place all ingredients except chocolate syrup into a large mixing bowl. Blend to moisten then beat 2 minutes.

  2. Pour 3/4 of the batter into a greased Bundt pan or a 10" tube pan.

  3. Add chocolate syrup to remaining batter. Mix well. Pour over batter already in the pan. To swirl batter for a marbled effect, pull a knife or spatula through the batter.

  4. Bake Chocolate Pistachio Cake at 350 degrees F. for 1 hour or until done. Cool on a wire rack for 10 minutes. Remove from pan, cool on wire rack.

  5. Sprinkle with powdered sugar or glaze with chocolate glaze and sprinkle with chopped or whole pistachios (optional).


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