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Pistachio bundt |

Pistachio Bundt


  • 1 box (18-ounce) yellow cake mix
  • 1 small box instant pistachio pudding mix
  • 4 large eggs
  • 3/4 cup orange juice
  • 1/2 cup vegetable oil
  • 1 cup drained crushed pineapple
  • 1/2 cup coconut


  1. Preheat oven to 350F. Prepare a 12-cup bundt pan using butter and flour or Baker’s Joy and set aside.
  2. Combine the cake and pudding mixes in a large bowl. Add eggs, orange juice, and oil and beat at medium speed for 4 minutes. Add the pineapple and coconut and stir until blended. Pour into the prepared pan.
  3. Bake for 55 to 60 minutes or until a toothpick comes out of the cake clean. Allow the cake to cool in the pan for 10 minutes and invert to a rack or serving plate to finish cooling.