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This vintage Pistachio Cake recipe is an easy dessert that starts with a cake mix and a box of pistachio pudding! The Bundt cake has a moist, tender crumb, a fresh, nutty flavor, and a sweet almond glaze. It’s perfect for a simple Sunday supper, a festive St. Patrick’s Day gathering, Easter brunch, bridal showers, and baby showers. Best of all, the crowd-pleasing Pistachio Cake with Pudding comes together with about 15 minutes of prep!

A single slice of glazed pistachio pudding cake sits on a small ceramic dessert place.
Table of Contents
  1. Pistachio Pudding Cake
  2. Ingredients for Semi-Homemade Pistachio Cake with Pudding
  3. How to Make Pistachio Cake
  4. How to Store Pistachio Bundt Cake
  5. Easy Pistachio Pudding Cake Recipe Variations
  6. Tips for the Best Pistachio Cake Recipe
  7. More Bundt Cake Recipes to Try
  8. Pistachio Cake with Pudding Recipe

Pistachio Pudding Cake

This vintage pistachio bundt cake is very similar to my favorite old-fashioned Orange Juice Cake since it’s prepared in a Bundt pan with a boxed yellow cake mix and instant pudding. It’s also reminiscent of the Watergate Cake that my grandmother served back in the 1970s! This particular dessert is a lovely shade of pale green and is flavored with the just right amount of almond extract. Pistachio cake is a simple pantry recipe that you can throw together when you need a quick dessert at the last minute — but it looks so impressive. There’s a good reason that similar versions of this easy pistachio cake have been loved for generations!

A person lifts a single slice of pistachio cake from a whole iced bundt cake served on a marble cake platter.

Ingredients for Semi-Homemade Pistachio Cake with Pudding

This is a quick overview of the simple ingredients that you’ll need to make pistachio cake with pistachio pudding. As always, the specific measurements and the complete cooking instructions are included in the printable recipe card at the bottom of the post.

  • Yellow cake mix: you can also substitute with white cake mix if you prefer.
  • Instant pistachio pudding mix: grab the small box, which weighs 3.4 ounces and has 4 servings.
  • Club soda: the carbonated beverage acts as a leavening agent to help the cake rise and gives it a nice, light, “fluffy” texture. It’s also the liquid that brings this batter together. You can substitute with 7UP, Sprite, or ginger ale, too.
  • Almond extract: this ingredient enhances the pistachio flavor, so I add it to the cake batter and to the glaze. It has a sweet, floral, slightly nutty flavor that’s very unique. Vanilla extract will work as a substitute, but I highly recommend the almond extract if you can find it.
  • Eggs: give the cake structure.
  • Vegetable oil: a neutral oil that keeps the cake really moist.
  • Optional mix-ins: chopped walnuts, almonds, pistachios, or pecans; chopped maraschino cherries; miniature chocolate chips; sweetened coconut flakes.

What does adding pudding to cake mix do?

The dry instant pudding mix adds even more moisture to the cake and helps the cake hold its structure. The gelatin component in the pudding gives the cake a more “fluffy” texture, while the pistachio cake gets its hallmark flavor and green color from the pudding as well. Don’t omit this essential ingredient!

Can I use cook-and-serve pudding instead of instant pudding mix?

It’s not recommended, but if cook-and-serve pudding is all you have on hand, you can use it in this pistachio cake recipe. Cook-and-serve pudding will possibly make the cake more dense than regular instant pudding mix, so be aware it might change the texture of the cake.

Why use boxed cake mix in pistachio pudding cake?

Using a box of cake mix in this easy pistachio cake recipe ensures a moist cake every time. Instead of worrying about gathering all the dry cake mix ingredients you’d need, you just have to pick up one simple ingredient at the store. 

An overhead image of the main ingredients needed to make pistachio cake: club soda, eggs, yellow cake mix, instant pistachio pudding mix, almond extract, and oil.

How to Make Pistachio Cake

This easy dessert recipe has been prepared in farmhouse kitchens and even in professional bakeries for generations because it’s absolutely delicious (and so darn simple). The cake strikes a perfect balance with a rich, moist flavor and a light, fluffy crumb. It’s not as dense as a 7UP Pound Cake, and it’s drizzled with a flavorful almond glaze.

  • Combine cake mix, pudding mix, eggs, club soda, oil, and almond extract in a large bowl. 
  • Beat with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes.
  • Transfer the batter to a greased and floured Bundt pan.
  • Bake in a 350° F oven for about 40 minutes or until a toothpick inserted in the center comes out clean.
  • Cool completely.
  • Whisk together the glaze and drizzle over the top of the cake.
A person uses a teaspoon to drizzle a thick almond glaze over a freshly baked pistachio bundt cake.

Pistachio Cake Frosting

Many vintage Pistachio Cake recipes include a Dream Whip frosting (similar to the frosting that I use on my grandmother’s Watergate Cake). This cake is so flavorful and delicious on its own, though, that I didn’t want to distract or overwhelm it with too much icing. Instead, I opted for a simple almond glaze that enhances the pistachio flavor. If you want a less sweet dessert, you can also just dust the cool cake with powdered sugar right before serving. For the glaze, you’ll whisk together sifted confectioners sugar, milk, almond extract, and a pinch of salt until it’s fairly thick (but pourable) and smooth.

Can I make this pistachio cake into a layer cake?

Yes, you can turn this simple bundt cake into a layer cake with the same amount of ingredients. Use two 8-inch round cake pans to create two layers. You can fill and ice the cake with a Dream Whip frosting, a sweeter homemade buttercream, or a cream cheese frosting. 

A full pistachio bundt cake topped with a white almond-flavored icing.

How to Store Pistachio Bundt Cake

Covered loosely (with plastic wrap, tin foil, or in an airtight container), this cake will keep at room temperature for about 2 days. To extend the life of your cake, store it in the refrigerator for up to 1 week.

Can I freeze pistachio cake?

Absolutely! This old-fashioned cake freezes beautifully. I often cut the large Bundt cake in half so that we can enjoy part of it now and save the other half for later. Allow the cake to cool completely, wrap tightly, and freeze for up to 3 months. The glaze might not look as pretty when it’s thawed, so if you’re prepping ahead to serve the cake to guests, I recommend waiting to glaze the cake just before serving.

Two slices of pistachio pudding cake are served on dessert plates, with a cup of tea and the full bundt cake on a serving platter in the background.

Easy Pistachio Pudding Cake Recipe Variations

  • Instead of the club soda, substitute with 7UP, Sprite, or ginger ale.
  • Chocolate Pistachio Cake: use a chocolate cake mix instead of the yellow cake mix. You can also mix mini chocolate chips into the cake batter.
  • Optional add-ins: if you like more texture, flavor, and crunch in your cake, you can add chopped walnuts, almonds, pecans, or pistachios to the batter. Chocolate chips pair well with pistachios, and chopped maraschino cherries give it a nice red-and-green touch for Christmas. Get creative and make it your own!
  • Pistachio Loaf Cake: If you don’t have a Bundt cake pan, you can bake this cake in two loaf pans. The cooking time will be about the same or slightly shorter, so start checking the loaf cake at about 30 minutes.
  • Serve your pistachio cake with Dream Whip frosting (this Watergate Cake is a great recipe) or serve an unglazed cake with a simple dollop of Cool Whip on top or on the side.
  • Instead of the almond glaze, dust your cake with powdered sugar when it’s completely cool.
  • Garnish the glazed cake with finely chopped walnuts, almonds, pecans, or pistachios.
A close up image of a single slice of pistachio pudding cake topped with a sweet almond glaze, served with a cup of tea.

Tips for the Best Pistachio Cake Recipe

  • Grease the Bundt pan really well by coating it with butter and then dusting it with flour. Alternatively, you can use a nonstick spray that’s specifically made for baking (I particularly like the Pam baking spray). These options will ensure that your cake pops right out of the pan when it’s done!
  • The cake gets better as it sits, so this is a nice dessert option to prepare the day before you plan to serve it.
  • Let the cake cool completely before glazing to avoid gloopy, melted glaze.
  • The almond glaze will “set” after a short while, so give it time to firm up before slicing and serving.
  • Cool and glaze the cake on a wire rack. This will allow the cake to cool quickly and evenly. Pour the glaze over the cake and let the excess drip off into a baking sheet placed under the wire rack for easy cleanup.
  • Want an even more vibrant green color? Add a few drops of green food coloring to the cake batter.
A fork takes a bite out of a slice of glazed pistachio pudding cake served on a small dessert plate.

More Bundt Cake Recipes to Try

Front shot of a slice of pistachio bundt cake on a small plate

Pistachio Cake with Pudding

5 from 3 votes
Prep: 15 minutes
Cook: 40 minutes
Cooling Time 2 hours
Total: 2 hours 55 minutes
Servings 12 people
Calories 335 kcal
This semi-homemade Pistachio cake is super easy and flavorful, made with boxed cake mix and pistachio instant pudding for a moist, delicious cake for any special occasion.

Ingredients
  

CAKE:

  • 1 (15.25 oz) box yellow or white cake mix
  • 1 (3.4 oz) box pistachio instant pudding mix
  • 4 eggs
  • 1 cup club soda
  • ½ cup vegetable oil
  • ½ teaspoon almond extract (or sub with vanilla extract)
  • Optional mix-ins: ½ cup chopped walnuts; almonds, pistachios or pecans; ½ cup chopped maraschino cherries; ½ cup mini chocolate chips; sweetened coconut flakes

GLAZE:

Instructions

  • Preheat oven to 350° F. Grease and flour a Bundt pan.
  • In a large bowl, combine the cake mix, pudding mix, eggs, club soda, oil and almond extract; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.
    1 (15.25 oz) box yellow or white cake mix, 1 (3.4 oz) box pistachio instant pudding mix, 4 eggs, 1 cup club soda, ½ cup vegetable oil, ½ teaspoon almond extract
  • Transfer the batter to the prepared pan. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool for 10 minutes before removing from pan to a wire rack to cool completely.

FOR THE GLAZE:

  • Once the cake is completely cool, prepare the glaze by whisking together the confectioners sugar, milk, almond extract, and salt until there are no lumps. If it seems too thick, add a small amount of milk to thin to desired consistency. If it’s too thin, add a small amount of confectioners sugar to thicken. Drizzle over the cake.
    1 ¼ cup confectioners sugar, sifted, 2 tablespoons milk, ½ teaspoon almond extract, Pinch of salt

Notes

Covered loosely, this cake will keep at room temperature for about 2 days. To extend the life of your cake, store it in the refrigerator for up to 1 week. 
To Freeze: Allow the cake to cool completely, wrap tightly, and freeze for up to 3 months. The glaze might not look as pretty when it’s thawed, so if you’re prepping ahead to serve the cake to guests, I recommend waiting to glaze the cake just before serving.

Nutrition

Serving: 1sliceCalories: 335kcalCarbohydrates: 43gProtein: 5gFat: 16gSaturated Fat: 9gCholesterol: 55mgSodium: 602mgPotassium: 82mgFiber: 1gSugar: 24gVitamin A: 79IUVitamin C: 1mgCalcium: 78mgIron: 1mg
Keyword: easy pistachio cake, pistachio bundt cake, pistachio cake, pistachio pudding cake
Course: Dessert
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. I love making this cake. I use the seltzer, too. But for the topping, I take two cups of whipping cream and whip that up with an additional box of pistachio pudding. OMG so good. I sift out the nuts of both pudding boxes though, LOL. Thanks for the reminder to try this.

  2. 5 stars
    My mom always made me this cake for my birthday. Has been my favorite since I was a little girl. Expect the receipt she has for the cake is called pistachio inside out cake. She passed away a month ago. And seeing this made me miss her.

    1. Special food memories are the best, Julie! I’m glad that you have a sweet treat that reminds you of your mom. So sorry for your loss!

  3. 5 stars
    Everyone loves this cake. People request it when they invite me to events. Easy and a crowd pleaser. I love your recipes!