1-First Step: Prep the pan and oven Start by preheating your oven to 350°F. This gives the oven time to reach the right temperature so the cake bakes evenly. Spray a 10 or 12-cup bundt pan with nonstick spray, making sure to coat every curve and crevice. If your bundt pan has detailed designs, take an extra minute to get full coverage. A well-greased pan helps the cake release cleanly later. If you want extra insurance, you can lightly flour the pan after spraying it.

2-Second Step: Mix the batter In a large mixing bowl, combine the yellow cake mix, instant pistachio pudding mix, sour cream, vegetable oil, eggs, vanilla extract, and water. Use an electric mixer on medium speed and beat the mixture for 2 minutes. This step helps the batter become smooth and evenly blended. The batter should look thick and creamy. Scrape down the sides of the bowl if needed so everything mixes evenly. At this stage, the pudding mix gives the batter a pale green tint and a soft, nutty smell that is hard to miss.

3-Third Step: Fold in the pistachios Gently fold in the 1/2 cup of roughly chopped pistachios. Folding instead of mixing hard keeps the nuts from breaking apart too much and helps them stay spread through the batter. If you like a little more crunch, you can add a spoonful or two extra. For the best texture, chop the pistachios into small pieces rather than leaving them too large. That way they distribute more evenly through each slice.

4-Fourth Step: Fill the bundt pan Pour the batter into the prepared bundt pan and spread it evenly with a spatula. Tap the pan lightly on the counter once or twice to release any trapped air bubbles. This helps the cake bake more evenly and gives it a smooth shape after baking. Do not overfill the pan. A 10 or 12-cup bundt pan should give the cake enough room to rise without spilling over the edges.

5-Fifth Step: Bake until set Bake the cake for 45 to 50 minutes at 350°F. The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If your oven runs hot, start checking near the 45-minute mark. The top should feel set and spring back lightly when touched. If the cake is still very soft in the middle, give it a few more minutes and test again. Bundt cakes are best when baked all the way through, since the center can hold moisture longer than a regular layer cake.

6-Sixth Step: Cool before removing Once the cake is done, let it cool in the pan for 20 minutes. This resting time is important because the cake will firm up a bit and pull away from the sides of the pan. For pans with intricate patterns, letting it sit a little longer can help prevent breakage. After 20 minutes, carefully invert the pan onto a wire rack. Lift the pan slowly so the cake releases in one piece. If you notice a small spot sticking, gently loosen it with a thin knife.

7-Seventh Step: Make the glaze While the cake cools completely, whisk together the powdered sugar, 1/2 teaspoon vanilla extract, and 1 to 2 tablespoons milk. Start with 1 tablespoon of milk, then add more a little at a time until the glaze reaches a smooth, pourable texture. You want the glaze thick enough to cling to the cake, but thin enough to drizzle. If it gets too thin, stir in a little more powdered sugar. If it is too thick, add a few drops more milk.

8-Final Step: Glaze and serve Drizzle the glaze over the cooled cake. Sprinkle extra chopped pistachios on top for color, crunch, and a nice bakery-style finish. Slice into 12 pieces and serve. This cake tastes great on its own, but it also pairs well with a cup of coffee, hot tea, or a cold glass of milk. Since it holds moisture so well, it is a good dessert to make ahead for guests.