Chocolate Pistachio Bundt Cake

This marbled bundt cake is the kind of thing that looks like it took real skill, but the secret is a box of white cake mix and a packet of pistachio pudding doing all the heavy lifting.

Orange juice replaces the water for a subtle citrus brightness, and almond extract rounds out the pistachio flavor with a warm, nutty edge.

Two-thirds of the batter goes into the pan as the pistachio layer. The rest gets swirled with chocolate syrup and poured right on top, creating those dramatic ribbons when you slice into it.

Finish with your favorite glaze and watch it disappear.

Variations

• Chocolate-Butterscotch Bundt: Swap pistachio pudding for butterscotch, use water instead of OJ, and skip the almond extract
• Chocolate-Pistachio with Cream Cheese Glaze: Top with a simple cream cheese and powdered sugar drizzle for extra richness

Chef Tips

• Grease the bundt pan thoroughly, including every ridge, with butter and flour or a baking spray with flour
• Don’t swirl the two batters together. Just pour the chocolate on top and the oven heat creates natural marbling
• Let the cake cool in the pan for 15 minutes before inverting onto a wire rack