Pistachio and Moscato Bundt Cake

California Grown: A Unique Recipe For Pistachio and Moscato Bundt Cake


California Grown is about connecting consumers with the dedicated people who grow and produce their food. It really is that simple. Farmers have a lot of stories to tell and want to welcome you into their fields so you can really understand where your food comes from – and how important you are to the process. You may not think of farmers every time you’re in the grocery store or market, but they think about you every day. From employing food safety measures that keep your food reliable, to growing varieties they know you will appreciate, and developing creative new packaging solutions that will help get lunch or dinner on the table faster – these details dominate the mind of the farmer.

This Pistachio and Moscato Bundt Cake recipe from California Grown’s blogger in residence Meg van der Kruik is unlike any other Bundt cake recipe that you have ever tried. In fact, this just might be the easiest cake recipe you have ever baked. Simply chop, mix, and bake. No need to ice this cake either; you can decorate and serve it with your favorite seasonal fruits and cut flowers. While some cakes require icing or some kind of sweet drizzle before serving, this one does not. The pistachio pudding mix in the batter keeps the cake moist for days without needing any help. Meg’s work has been featured in The Huffington Post, Cosmopolitan, the Kitchn, Buzzfeed, and Better Homes & Gardens where she is a “BH&G Stylemaker.”

The function of wine in cooking is to intensify, enhance, and accent the flavor and aroma of food – not to mask the flavor of what you are cooking. So, in the case of this cake the Moscato in the batter is noticeable upon the first bite, but it immediately fades and allows the flavor of pistachio to take the lead – leaving you with a flavor profile that is perfectly balanced on the palate.

According to Discover California Wines, the name of this wine comes from the Italian name of the tangy, fruity Muscat grape – Moscato. Muscat comes in a range of styles, from medium-bodied and dry or off-dry, to sparkling, full-bodied, late-harvest, and deliciously sweet. Pair this cake with an effervescent glass of sparkling rose or your favorite sparkling wine from California. In the warm summer months, serve slices of this cake with fresh stone fruit and citrus. But fresh berries would be a delicious accompaniment to a slice of cake, too. Various fresh and dried citrus wheels and wedges make for a stunning display.

Finding wine from California should be easy, with over 3,900 wineries supplying 61 percent of the country’s wine, California wine should be readily available and the origin displayed clearly on the label. There are over 100 grape varieties grown in California, from Zinfandel to Chardonnay to Pinot Noir.

Look for CA GROWN indicators. Legislation passed in 2009 mandating that stores are required to display the country of origin for produce. Look for a shelf card, if you can’t find CA GROWN, look for Grown in the USA. California grows over 400 different crops, from berries, to lettuce, grapes, sweet potatoes and more, if it was grown in the U.S., there’s a good chance it was grown in the Golden State.

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Equipment: 1 Bundt cake pan


3/4 cup pistachios, chopped

1 package regular or gluten-free yellow or vanilla cake mix.(You will need the package to be at least 13.5 oz. in weight. Nothing smaller.)

1 3.4-oz. package pistachio pudding mix

3/4 cup Moscato

3/4 cup vegetable oil or melted butter

1 teaspoon orange extract

1/2 teaspoon ground cardamom

4 large eggs

To decorate or serve:

*        Yellow peach, donut nectarine, fresh and dried orange wheels, sliced

*        Basil leaves and blossoms, fresh cut zinnias, and marigold cuttings.

*        Whole pistachios


Preheat the oven to 350°F. Generously grease a Bundt pan then scatter ¼ cup of the chopped pistachios into the bottom of the prepared pan. Set aside.

Combine the remaining chopped pistachios, cake mix, pudding mix, Moscato, vegetable oil, orange extract, cardamom, and eggs in the bowl of a stand mixer and mix thoroughly to combine.

Mix at medium speed for 4-5 minutes then scrape down the sides of the bowl and mix again.

Pour the batter into the prepared Bundt cake pan, then bake for 50-55 minutes or until golden brown and cooked through.

Allow the cake to cool on a wire rack for 5-10 minutes, then immediately turn the cake out of the pan onto a serving plate or cake stand. The cake can be served immediately or garnished as desired with seasonal fruit and cut flowers.

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El Centro, CA 92244



CA Grown is supported by the state and federal governments, by hundreds of growers, and by many Californians. Many California agricultural industries support “California Grown.” Visit their website to learn more about these products and the dedicated Californians who grow, harvest, process, and produce them.








The Central Valley – A Great Place for Farming in California

The San Joaquin Valley is one of the best places for farming in California. Why? It’s surrounded on each side by hundreds of miles of contiguous mountain ranges. Over the last several thousand years, erosion from those mountains has enriched the valley’s soils creating very fertile farmland. Add in a moderate, Mediterranean climate, a diverse population of skilled farmers and farmworkers, and a commitment to cutting-edge technology, and you’ve got a farming powerhouse that is unmatched anywhere else in the world. There are over 4,000 farms in this part of the Golden State, and over 90 percent are family owned. The Central Valley grows an incredible diversity of crops – about 250 – which comprises a third of the nation’s fruits and vegetables. Discover citrus, sweet potatoes, table grapes, kiwis, figs, olives, wine grapes, prunes, nuts, cereal grains, hay, cotton, tomatoes and vegetables.

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