Rosewater Pistachio Bundt Dump Cake
Feeling fancy? This Rosewater Pistachio Bundt Dump Cake is as delicate as a bouquet of roses, but way tastier.
The combination of fragrant rosewater and crunchy pistachios will make you feel like you’ve just baked something straight out of a fancy pâtisserie.
Trust me—this is the dessert you bring out when you want to impress.
Rosewater Pistachio Bundt Dump Cake
This Rosewater Pistachio Bundt Dump Cake is an exotic, floral dream come true! Delicate rosewater pairs with nutty pistachios for a cake that’s as beautiful as it is delicious.
Equipment
- 1 Bundt cake pan
- 1 mixing bowl
Ingredients
- 1 box vanilla cake mix
- 1/2 cup sour cream
- 1/2 cup melted butter
- 1 teaspoon rosewater
- 1/2 cup chopped pistachios
- 1/4 cup milk
Instructions
- Preheat oven to 350°F and grease your Bundt pan.
- Mix together cake mix, sour cream, butter, rosewater, and milk until smooth.
- Fold in chopped pistachios.
- Pour into Bundt pan and bake for 40-45 minutes, until a toothpick comes out clean.
- Cool before flipping and garnish with powdered sugar or a rosewater glaze.
Notes
Click here for the Diva's Little Extras!
Nutrition
Calories: 380kcalCarbohydrates: 50gProtein: 5gFat: 19gSugar: 30g
Tried this recipe?Let us know how it was!
Diva's Little Extras
Add a saffron glaze for an extra exotic touch.
Toss in some dried rose petals for a beautiful floral garnish.
Use a combination of pistachios and almonds for a nutty mix.
Presentation Suggestion:
Garnish with edible rose petals and whole pistachios for a stunning, romantic presentation.
Want to wow your guests with something truly unique?
Whip up this Rosewater Pistachio Bundt Dump Cake and watch jaws drop at your culinary genius!
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