This moist pistachio chocolate bundt cake is a visual and flavor sensation, with swirls of chocolate and pistachio throughout.

Chocolate Pistachio Cake

Pistachio chocolate cake has been a long-time favorite dessert of mine.

When I was growing up, Granny often made this pistachio chocolate bundt cake for our family and friends. It was always a hit because of the beautiful color in each slice of cake.

From the outside, it simply looks like a chocolate cake. However, once you cut into it, you are rewarded with a bright green and chocolate swirled slice of cake. It looks very fancy!

This cake reminds me of old-fashioned marble cakes, and it is just as tasty as it is beautiful to look at. With the addition of Hershey’s chocolate, pistachio pudding mix, and orange juice, the cake is moist, dense, and flavorful!

Looking at this cake, you might think it’s difficult to create that two color combination. However, it is really easy to mix up and bake. Because of all the additions, it doesn’t taste like a cake mix cake. The cake mix does make it easier though. The green color comes from the pistachio pudding mix – no extra green food coloring needed!

While Granny made plenty of things from scratch, she did appreciate the convenience and taste of cake mixes. Her opinion was if it tasted just as good, use the mix and save some time and effort.

While this cake packs a visual wow in each slice, the recipe is very easy. You combine all the ingredients except the chocolate and pour some of the batter in the pan. After adding chocolate syrup to the rest of the batter, you add that to the pan.

Then bake—it is that simple!

Ingredients

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1 box white cake mix
4 whole eggs
½ cup water
½ cup orange juice
½ cup vegetable oil (or your favorite oil for cooking/baking)
1 box instant pistachio pudding (3.4oz box)
¾ cup Hershey’s chocolate syrup

Helpful Kitchen Tools

Instructions

To Prep: Preheat oven to 350 degrees Fahrenheit and grease a Bundt pan thoroughly or coat with nonstick baking spray.

Mix all ingredients EXCEPT Hershey’s chocolate syrup together in a large bowl. Pour about 2/3 of the green batter into the greased Bundt pan.
Mix the chocolate syrup into the remaining batter left in the mixing bowl.
Pour the chocolate cake batter over the green batter in the pan.
Bake about 45 minutes, until a toothpick inserted in the middle of the cake comes out clean. After removing from the oven, let cake rest in pan on a wire rack for 10-15 minutes before carefully flipping onto a serving plate.

Prep Tips

To Prevent Cake From Sticking To Pan – To ensure that your cake comes out of the pan clean, you have to grease it thoroughly. There are a couple of ways of doing this. The first is the traditional way by rubbing shortening all over the inside surface of your pan, making sure you don’t mss a spot. The sprinkle flour in the pan and shake it until the shortening is covered. The second way is to use a non-stick spray that is specifically for baked goods.
Always Cool The Cake – After the cake is cooked, follow the cooling instructions. You want to cool it for about 15 minutes but don’t leave it in the pan until it is completely cooled. This will help with removing it from the pan in one piece.
To Remove Cake From Pan – When the cake has cooled for a few minutes in the pan, give the pan a gentle shake to loosen the cake from the sides of the pan. Place your cake plate on top of the bundt pan, so that the bottom of the plate faces up, and carefully flip them both over so the cake comes out of the pan directly onto the plate. Allow the cake to cool completely before you cut and serve.
Variations – This cake is so delicious that it doesn’t even need frosting, however, you could add a simple chocolate ganache on top for a bit of extra chocolate flavor.

More Bundt Cake Recipes To Try:

Chocolate Pistachio Bundt Cake Recipe (Printable Recipe Card)

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