This month #BundtBakers are baking cakes with sprinkles! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month fun host is Terri of Love and Confections.
Surprisingly, I was stumped by the task. As much as I love Funfetti cake (I used to request it for my birthday in college) I thought, “There has to be something else I could do!” So I reached out to Kate and she provided me with this recipe for Pistachio Cake. To fit our sprinkles theme I used green sprinkles instead of food coloring. The cake is already a light green thanks to the pistachio pudding so my green sprinkles melted into the cake creating an almost zebra like pattern! I did take a photo of the sprinkles in the batter as proof that I did indeed use sprinkles in my cake! (Photographic evidence to the right.)
This August marks the first in 5 years that Kate and I aren’t making a birthday cake together. (Cue the tears.) Her birthday was last Thursday and mine is in 9 days. If we can’t be together I might as well use her mom’s recipe! And the real reason we (aka I agreed to Kate’s suggestion) chose this pistachio cake is because the birthstone for August is Peridot – a light, bright green. A perfect fit for our August Bundt.
Pistachio Sprinkle Bundt Cake
- 1 box yellow cake mix
- 1 box pistachio instant pudding
- 4 eggs, beaten
- 1 1/4 C water
- 1/4 C vegetable oil
- 1 tsp almond extract, divided use
- 3/16 C sprinkles, plus more for decoration (optional)
- 1 1/4 – 1/2 C powdered sugar
- 3 tbsp milk
- Preheat oven to 350 degrees F. Grease a bundt pan.
- In a large bowl whisk together cake mix and instant pudding. Add the eggs, water, oil, and 1/2 tsp almond extract until combined. Gently fold in the sprinkles, if using. Pour batter into prepared bundt pan.
- Bake 37-40 minutes until a cake tester comes out cleanly. Allow cake to cool in pan at least 30 minutes before turning out onto a cooling rack.
- Make the glaze: whisk together 1 1/4 C powdered sugar, 3 tbsp milk, and 1/2 tsp almond (or vanilla) extract. Add more powdered sugar if a thicker glaze is desired. Pour over completely cooled cake.
- Decorate with sprinkles!
And don’t forget to take a peek at what other talented bakers have baked this month:
Black Onyx Bundt Cake from Living the Gourmet
Bourbon Walnut Pound Cake from Magnolia Days
Bubblegum Frosted Funfetti Vanilla Bean Bundt from Baking in Pyjamas
Bundt Cake Extra Chocolateado from la mejor manera de hacer…
Celebration Confetti Bundt Cake from Cali’s Cuisine
Chocolate Chip Cheese Cake from Tea and Scones
Chocolate Sprinkles Sour Cream Bundt Cake from Spice Roots
Chocolate Walnut Cake with Sprinkles from FoodJam
Confetti Bundt Cake with Whipped Chocolate Ganache Frosting from How to Philosophize with Cake
Crazy Coco Bundt Cake from Los Chatos Chefs
Eggless Vanilla Confetti Bundt Cake from SimplyVeggies
Funfetti Bundt Cake from Liv for Cake
Funfetti Bundt Cake from Recipes, Food & Cooking
‘Guild the Lily’ Bundt from Jane’s Adventures in Dinner
Irish Butter Chocolate Sprinkle Cake with Ganache from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Jammin’ Jimmies Bundt from Noshing With The Nolands
Nutella Bundt with Nutella Glaze from Food Lust People Love
Oatmeal Cookie Bundt Cake with Sprinkles from The Spiced Life
Orange Dreamscicle Confetti Cake from Our Good Life
Raspberry Ricotta Bundt Cake from Brunch With Joy
Red Velvet Sprinkle Explosion Bundt Cake from Love and Confections
Sprinkled Jelly Donut Bundt Cake from Making Miracles
Sprinkles of Love Cake from A Day in the Life on the Farm
Strawberry Sprinkled Bundt Cake from The Freshman Cook
Triple Chocolate Zucchini Cake with Sprinkles from Baking and Creating with Avril
Vanilla Bundt Cake with Sprinkles from I Love Bundt Cakes
Vanilla Mini Bundts from Passion Kneaded
Watermelon Bundt Cake from Eat, Drink and Be Mighty