Pistachio Marble Bundt Cake

by Alison Moore Smith on June 3, 2011

Pistachio Marble Bundt CakeBest dessert in the history of the world. I asked for this cake for my birthday every year as a child. Once I tasted it, there was no going back. And guess what I had for my 47th birthday this year? You got it.

Pistachio Marble Bundt Cake is simple to make — starts with a cake mix base — and does not need frosting. In fact, please don’t ruin this delicacy by smearing on sugary goo. It’s perfect just as it is.


  • 1 yellow cake mix (altitude adjusted, if needed)
  • small box instant pistachio pudding
  • 4 eggs
  • 1/2 C salad oil
  • 1 C orange juice
  • 3/4 C chocolate syrup
  • powdered sugar


  1. Carefully grease and flour bundt pan.
  2. Beat together cake mix, pudding mix, eggs, oil, and orange juice.
  3. Separate  1 cup batter and mix with chocolate syrup.
  4. Pour remaining batter into bundt pan.
  5. Pour chocolate mixture over top of batter in pan, then swirl and cut through to marbleize.
  6. Bake 35–40 minute at 375°.


Add to chocolate syrup mixture:

  • 1/2 cup mini chocolate chips
  • 1/2 cup chopped nuts
  • 1/2 cup coconut
  • 1/2 cup mini chocolate candies

{ 2 comments… read them below or add one }

Lindsey Hicks March 22, 2013 at 9:04 am

I just want to make sure I’ve got this right – are steps 8 and 9 just another possibility for the batter if you don’t make a bundt cake?


Alison Moore Smith March 22, 2013 at 11:25 am

No, Lindsey, 7, 8, and 9 were just really poor editing of my recipe template! My apologies and thanks for pointing out the error. It’s fixed now. :)


Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: