How can it be December already? Unlike any other year, this month has been so insane. What I had in mind about work has gone in a completely different direction and, obviously, working 50 hours a week was not on my agenda.
On top of that, someone very dear to me passed away recently. It was a heartbreaking moment and serves as a reminder about how fragile life is and that we should take care of it more carefully. Go hug someone you love tightly today!
Though the hubs knows how busy my schedule has been lately, he managed to surprise me on my birthday… and boy did he fool me! Well, that was part of his agenda, of course. He made a dinner reservation a month ago and planned everything out in detail and I could not have been happier that he planned such a perfect surprise for me. I guess it’s true that the older you get, the less celebration you want.
So, when he asked me what I wanted for my birthday, I simply showed him this Bundt Cake Bliss book by Susanna Short. It’s a book of delicious Bundt cakes from Midwest Kitchens which I highly recommend if you’re an avid baker. The recipes are easy to follow and come with fun behind-the-scenes stories. So, he picked a recipe that he knew I’d love – the Pistachio Bundt Cake.
First of all, we both love pistachios, and this Pistachio Pesto is one of my favorites. So, this recipe is a winner in our home for sure. It didn’t take him too long to bake this cake because the recipe is easy to follow. The result is this moist, delicious pistachio Bundt cake.
I am using Kugelhopf Bundt for this recipe. The shape is good for a centerpiece for your holiday party. It’s not too big or too small; and an attention grabber for your guests… and yummy to boot!
- 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
- Preheat oven to 350F. Prepare a 12-cup bundt pan using butter and flour or Baker's Joy and set aside.
- 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.
- 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.