Cranberry Pistachio Bundt Cake
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: One 8in cake; 8 Slices
This chocolate bundt cake is made with dried cranberries and crushed pistachios to give you a gorgeous dessert that's almost too good to eat.
Ingredients:
1 box Simple Mills Chocolate Muffin & Cake Mix
3 eggs
1/3 cup water
1/3 cup oil
1 Tbsp vanilla
1 cup chopped fresh cranberry
1/2 cup + 2 Tbsp pistachio, chopped and divided
5 oz chocolate, meltedInstructions:
PREHEAT oven to 350°F and liberally grease a bundt cake pan
WHISK eggs, water, oil and vanilla extract in a large bowl
ADD the cake mix to the wet ingredients and stir until completely combined.
MIX in the chopped cranberry and ½ cup pistachio and pour the batter in to the bundt cake pan
BAKE for 30-35 minutes or until a toothpick comes out clean
LET the cake cool for a couple minutes and then carefully flip the cake upside on to a baking sheet to finish cooling
MELT the chocolate in the microwave or over a double boiler
DRIZZLE the chocolate over the bundt cake sprinkle the 2 tablespoons of chopped pistachio on top