This just might be the easiest cake recipe ever! Just chop, mix, and bake. No need to ice this cake either, you can decorate this recipe for bundt cake with your favorite seasonal fruits and cut flowers.
1 packageregular or gluten-free yellow or vanilla cake mix. You will need the package to be at least 13.5 ounces in weight. Nothing smaller.
1 (3.4 ounce)packagepistachio pudding mix
3/4 cupMoscato
3/4 cupvegetable oilor melted butter
1teaspoonorange extract
1/2teaspoon ground cardamom
4eggs
To decorate to serve
yellow peach, donut nectarine, fresh and dried orange wheels.sliced
basil leaves and blossoms, fresh cut zinnias, and marigold cuttings.
whole pistachios
Instructions
Preheat the oven to 350°F. Generously grease a Bundt pan then scatter 1/4 cup of the chopped pistachios into the bottom of the prepared pan. Set aside.
Combine the remaining chopped pistachios, cake mix, pudding mix, Moscato, vegetable oil, orange extract, cardamom, and eggs in the bowl of a stand mixer and mix thoroughly to combine. Mix at medium speed for 4-5 minutes then scrape down the sides of the bowl and mix again.
Pour the batter into the prepared Bundt cake pan, then bake for 50-55 minutes or until golden brown and cooked through.Allow the cake to cool on a wire rack for 5 minutes, then immediately turn the cake out of the pan onto a serving plate or cake stand.
The cake can be served immediately or garnish as desired with seasonal fruit and cut flowers.