Prepare the Pan: Grease a 9-inch bundt pan with butter or margarine. Preheat your oven to 350 F.

Creaming the Mixture: Beat the sugar with eggs, adding one egg at a time. Add the butter and using an electric mixer whip for about 3 minutes until light and creamy.

Adding Nuts: In a separate bowl, mix baking powder with flour. Soak pistachio and hazelnuts in water, drain, and transfer them into the flour mixture. Stir them in, reserving about 2 tbsp pistachios for garnish. This method ensures they're distributed evenly and don't sink to the bottom.

Combining: Fold the flour mixture into the batter slowly and mix until fully incorporated.

Baking: Pour the batter into the bundt cake mold and bake for about 40 minutes or until a toothpick comes out clean.

Cooling: Allow the cake to cool thoroughly before adding the glaze.

Preparing the Glaze: In a small bowl, mix the jello pistachio instant pudding with 1 ½ cups of milk. Once set, pour it over the bundt cake and garnish with the reserved pistachios.