Amaretto Pistachio Cake Good Enough to Share at Church

Have you ever baked a new recipe, devoured the results, and then forgotten about it for a few years? That’s what happened with this amaretto pistachio Bundt cake. I made little Bundt cakes a few years ago, shared them at work, blogged the recipe, and then forgot about it even though the tender-crumb, amaretto-infused cakes were delicious.

Then, in April this year, my blog traffic for this recipe spiked and brought it back to my attention. I made it for a morning church retreat the day of Kalani’s baptism. Yes, cake for breakfast. The combination of sweet almond and salty pistachio is hard to resist. Plus, it’s simple to make because the base ingredients are yellow cake mix and instant pistachio pudding mix. I made it again the next weekend, sliced it, and froze individual pieces to grab any time we want a homemade bakery treat.

Here’s the cool thing about this recipe—you can use any flavor of cake mix, pudding mix, or liqueur you want. Let’s play the mix ‘n match game. How about chocolate cake mix, cheesecake instant pudding mix, and KAHLÚA? Tell me what you’d make in the comments below.

Since you already have a bottle of amaretto, you may also want to bake fudgy amaretto brownies and use them to make an impressive bowl of Italian Tuxedo Trifle.

Sweet and forgetful wishes,