This Pistachio Orange Bundt Cake is soft, buttery, and packed with pistachios, bright orange, pineapple, and coconut. Finished with a simple orange glaze and more pistachios, it makes a beautiful holiday centerpiece and an easy alternative when you want something festive without making traditional panettone.
A Holiday Cake Worth Bringing Back
Some recipes disappear into the archives because they belong there.
This is not one of them.
I originally made this pistachio Bundt cake years ago during December, when Bundt cakes were making a very regular appearance in my kitchen. I had different pans, different flavors, and apparently very few objections to turning almost anything into a Bundt cake.
Looking back at this one, though, the flavor combination still makes so much sense.
Pistachio, orange, pineapple, and coconut give you a cake that feels festive without relying on the usual cinnamon-and-ginger holiday lineup. It is nutty and buttery, but there is enough citrus and fruit running through it to keep every bite bright.
So instead of letting this recipe quietly collect dust in the archives, I gave it the update it deserved.
And this time, we are making the cake from scratch.
An Easy Alternative to Panettone for the Holidays
I love the idea of panettone during Christmas. The tall shape, the beautiful packaging, the ritual of slicing into one during the holidays all feel wonderfully festive.
Making one from scratch, however, is another story.
Panettone is an enriched yeast bread that requires considerably more time and patience. This Pistachio Orange Bundt Cake gives you a completely different dessert, but it fills a similar spot on the holiday table.
It is tall, festive, beautiful enough to use as a centerpiece, easy to slice for a crowd, and wonderful with coffee after dinner or the following morning.
There is no yeast, no proofing, and no wondering whether your dough has developed an attitude overnight.
You mix, bake, glaze, and celebrate.
What Does Pistachio Orange Bundt Cake Taste Like?
The pistachio is the star, but I do not want the cake to taste like artificial pistachio pudding.
Real pistachios give the cake a naturally nutty flavor and a little texture, while orange zest wakes everything up. Crushed pineapple adds moisture and a subtle fruity sweetness, and coconut gives the background a slightly tropical note.
The flavors sound like there is a lot going on, but they actually play together beautifully.
Orange and pistachio keep the cake elegant. Pineapple keeps it moist. Coconut quietly hangs out in the background doing useful things.
Then we add an orange glaze because December is not the month for naked Bundt cakes.
Why the Original Recipe Needed an Update
The original recipe used yellow cake mix and instant pistachio pudding. There is absolutely a time and place for cake-mix Bundt cakes, and that version was incredibly easy. But if I am republishing this cake years later, I want the pistachio flavor to come from actual pistachios.
The new version starts with butter, flour, eggs, finely ground pistachios, fresh orange zest, and vanilla. I kept the crushed pineapple and coconut because those were part of what made the original cake interesting.
The result feels more grown-up while keeping the personality of the original recipe intact.
Basically, same cake DNA.
Better haircut.
The Secret to More Pistachio Flavor
Use roasted unsalted pistachios and grind them finely before adding them to the batter. You want something resembling coarse almond flour rather than pistachio butter, so pulse the nuts in short bursts in a food processor.
A teaspoon of flour added while processing can help prevent the nuts from becoming oily.
I also like a small amount of almond extract here. Almond extract does not make the cake taste like almonds when used carefully. Instead, it amplifies that sweet, fragrant quality we associate with pistachio desserts.
Keep it subtle.
We are baking cake, not manufacturing perfume.
Drain the Pineapple Well
This tiny detail makes a surprisingly large difference. Crushed pineapple brings fantastic moisture to the cake, but excess pineapple juice can make an already-moist Bundt cake heavy or gummy.
Drain it thoroughly before measuring it.
You do not need to squeeze it until it has lost the will to live, but there should not be liquid pooling around the pineapple when you add it to the batter.
How to Keep a Bundt Cake from Sticking
There are few kitchen betrayals quite as personal as spending an hour baking a beautiful Bundt cake only to leave half of it attached to the pan.
Grease every groove of the pan thoroughly.
A baking spray containing flour works particularly well for detailed Bundt pans. You can also brush softened butter or shortening into every crevice and dust it lightly with flour.
After baking, let the cake rest in the pan for about 15 minutes.
Not two minutes.
Not an hour.
That short cooling period allows the cake to firm up while it is still warm enough to release cleanly.
The Orange Glaze
The original cake did not have a glaze, but the updated version absolutely deserves one; however, it’s completely optional. A simple glaze made with powdered sugar and fresh orange juice adds sweetness and reinforces the citrus without burying the pistachio flavor.
I also add fresh orange zest. Then, while the glaze is still wet, scatter chopped pistachios over the top.
Now we have a Christmas cake.
How to Decorate It for Christmas
This cake already has a natural holiday palette, so it does not need much decorating.
A snowy white-orange glaze with green pistachios is enough for a beautiful presentation.
For something more festive, add sugared cranberries or a few fresh cranberries around the serving platter rather than baking them into the cake.
Fresh rosemary sprigs around the base can also make the cake look beautiful on a holiday table, but treat them as decoration rather than something guests should eat with the cake.
And if you have one of those elaborate Kugelhopf or architectural Bundt pans hiding somewhere in your cabinets, December is its annual performance review.
Bring it out.
Latest Recipes
Can I Make This Cake Ahead?
Yes, and that is another reason it works so well for Christmas.
Bake the cake one day before serving and let it cool completely. Store it tightly covered at room temperature overnight.
I prefer adding the glaze the day you plan to serve it so it still looks fresh and glossy.
You can also grind the pistachios and measure the dry ingredients ahead of time, which makes holiday baking considerably easier.
How to Serve Pistachio Orange Bundt Cake
Serve it at room temperature with coffee or tea. It is rich enough that it does not need whipped cream or ice cream, although I am certainly not going to confiscate either one from your Christmas table.
Because it stays moist, this is also the kind of cake I love putting out with coffee the next morning.
Christmas breakfast cake? We have made worse decisions.
Can I Give This Bundt Cake as a Gift?
Absolutely. For gifting, I would make it in smaller Bundt pans or mini Bundt molds and adjust the baking time accordingly.
Let the cakes cool completely before glazing and packaging them.
Wrapped in parchment or tucked into a bakery box with a ribbon, they make a beautiful homemade holiday gift that feels a little different from the usual December cookie box.
A Little Catch-Up Before You Go
I originally shared this Pistachio Bundt Cake in 2017 after receiving a Bundt cake cookbook for my birthday. Apparently the appropriate response to receiving a Bundt cake cookbook was to immediately bake another Bundt cake.
Completely reasonable.
Years later, the thing I still love about this recipe is the flavor combination. Pistachio, orange, pineapple, and coconut sounds unexpected enough to be interesting, but familiar enough that everyone still wants another slice.
The original version was easy. This version is still easy, but now it tastes much more like the cake I want to put in the center of my Christmas table.
Panettone can have the day off. Thanks for catching up with me.
Originally published in 2017. Updated in 2026 with new photos, improved instructions, and additional cooking tips.
Pistachio Orange Bundt Cake
Ingredients
Pistachio Orange Bundt Cake
- 2 1/2 cups 300 g all-purpose flour
- 1 cup 120 g roasted unsalted pistachios, finely ground
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup 226 g unsalted butter, softened
- 1 1/2 cups 300 g granulated sugar
- 4 large eggs at room temperature
- 1 tablespoon finely grated orange zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3/4 cup 180 ml fresh orange juice
- 1 cup 225 g crushed pineapple, thoroughly drained
- 1/2 cup 40 g unsweetened shredded coconut
Orange Glaze
- 1 1/2 cups 180 g powdered sugar
- 2 to 3 tablespoons fresh orange juice
- 1 teaspoon finely grated orange zest
- Pinch of salt
- 1/3 cup chopped pistachios for topping
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 10- to 12-cup Bundt pan, making sure the baking spray or butter reaches every groove.
- Place the pistachios in a food processor and pulse until finely ground. Avoid processing them continuously or they can begin turning into pistachio butter.
- In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed for about 3 to 4 minutes, until pale and fluffy.
- Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed.
- Add the orange zest, vanilla extract, and almond extract and mix until combined.
- Add one-third of the flour mixture and mix on low speed just until incorporated. Add half of the orange juice and mix briefly.
- Repeat with another third of the flour mixture and the remaining orange juice. Add the final third of the flour mixture and mix only until no dry streaks remain.
- Using a spatula, gently fold in the well-drained crushed pineapple and shredded coconut until evenly distributed.
- Spoon the batter into the prepared Bundt pan and smooth the top.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the thickest part of the cake comes out clean or with a few moist crumbs.
- Place the pan on a wire rack and allow the cake to cool for 15 minutes.
- Carefully invert the cake onto the wire rack and allow it to cool completely before glazing.
- To make the orange glaze, whisk the powdered sugar, 2 tablespoons orange juice, orange zest, and salt until smooth. Add additional orange juice a teaspoon at a time until the glaze is thick but pourable.
- Spoon or drizzle the glaze over the completely cooled Bundt cake, allowing it to run naturally down the sides.
- Immediately sprinkle the chopped pistachios over the glaze. Allow the glaze to set for about 20 minutes before slicing.
Notes
- Use roasted unsalted pistachios for the best nutty flavor without adding unnecessary salt to the cake.
- Drain the crushed pineapple thoroughly. Excess liquid can make the center of the cake too wet and heavy.
- Do not overprocess the pistachios. You want finely ground nuts rather than pistachio paste.
- The small amount of almond extract enhances the pistachio flavor, but you can omit it if you prefer.
- For the prettiest Bundt, use a baking spray containing flour and coat every detail of the pan.
- The cake can be baked one day ahead and stored tightly covered at room temperature. Add the glaze before serving.
- For gifting, bake the batter in smaller Bundt pans and begin checking for doneness much earlier, since baking time will depend on the size of the molds.
This looks so yummy! I’m going to have to try this recipe sometime!
Carly | preppedupglamour.com
Bundt cakes just make me happy and this looks so delicious.
This sounds delicious! I love pistachio but haven’t had it in so long – this is a great way yo try it again!
Yum! That absolutely looks amazing!
Belle | One Awesome Momma
That looks SO delicious!
oh YUM! I could use some of that about now!
What a beautiful cake!
This looks delicious!!
As I read the ingredients, it is definitely moist and soft. Great idea ! Thank you !
Looks very tasty in the pictures. Thanks for the recipe. I’ll take a note.