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Pistachio Marble Cake
This Pistachio Marble Cake is a retro American dessert that became popular during the rise of pudding mix-based cakes in the mid-to-late 20th century. Combining boxed yellow cake mix with pistachio instant pudding results in a moist, flavorful crumb with a delicate nutty sweetness. The chocolate swirl provides a dramatic marble effect, making it not just tasty but visually striking. Almond extract enhances the pistachio flavor, while the light dusting of powdered sugar gives it a classic finish. Perfect for potlucks, family gatherings, or as a nostalgic treat, this cake blends convenience with timeless flavor.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12
Calories 310 kcal

Ingredients
  

  • 1 pkg yellow cake mix
  • 3.4 oz Jell-O Instant Pistachio Pudding
  • 4 eggs (large)
  • 1 cup water
  • ½ cup vegetable oil
  • ½ tsp almond extract
  • ¼ cup chocolate syrup
  • powdered sugar (for dusting, optional)

Instructions
 

Step 1: Prepare Oven & Pan

  • Preheat oven to 350°F (175°C). Grea310se and flour a Bundt pan.

Step 2: Mix Batter40

  • In a large mixing bowl, combine cake mix, pistachio pudding mix, eggs, water, oil, and almond extract. Beat at medium speed for 2 minutes until smooth.4

Step 3: Create Chocolate Batter15

  • Remove 1 ½ cups of batter and stir in the chocolate syrup until fully blended.3

Step 4: Assemble Cake5

  • Spoon pistachio and chocolate batters alternately into the prepared pan. Use a knife to gently swirl the batters in a zigzag pattern for a marble effect.6

Step 5: Bake0

  • Bake at 350°F for 50 minutes, or until a toothpick inserted in the center comes out clean.55

Step 6: Cool & Finish390

  • Allow the cake to cool in the pan for 10–15 minutes before inverting onto a wire rack. Once cooled, dust with powdered sugar if desired.120

Tips

  • Dust finished cake with 10X (powdered) sugar as written on card
  • Substitute vanilla extract if almond extract isn’t available
  • Add chopped pistachios to batter for extra crunch
  • Drizzle with chocolate glaze instead of powdered sugar for richer finish
  • Mix in mini chocolate chips to the chocolate portion for stronger marble contrast
  • Use a nonstick Bundt pan and grease/flour thoroughly to avoid sticking
  • Let cake cool in pan for 10 to 15 minutes before turning out
  • Replace yellow cake mix with white cake mix for lighter color contrast
  • Serve with whipped cream or vanilla ice cream for a dessert presentation

Nutrition

Calories: 310kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 390mgPotassium: 120mgFiber: 1gSugar: 24gVitamin A: 100IUCalcium: 60mgIron: 1.2mg
Keyword bundt cake, cake mix recipe, easy dessert, family favorite, marble cake, pistachio cake, potluck dessert, vintage recipe
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