This vintage pistachio Bundt cake starts with a box of cake mix and a packet of pistachio pudding for a moist, tender dessert with a pale green crumb and a sweet almond glaze. It comes together with about 15 minutes of prep, and it looks far more impressive than that!
More easy Bundt cake recipes
Before You Get Started
A few tips that make a real difference:
- Grease the Bundt pan really well. Butter every ridge and dust with flour, or use a baking spray made for Bundt pans. This determines whether the cake releases cleanly.
- Don’t skip the almond extract. It’s what makes this taste like pistachio cake rather than just a green cake. Almond’s sweet, nutty character amplifies the pistachio flavor in a way vanilla doesn’t. It goes in the batter and the glaze.
- Cool completely before glazing. A warm cake melts the glaze right off. Plan on at least 2 hours of cooling time before you drizzle.
→ This cake gets better as it sits. Baking it the day before lets the flavors deepen. Which is ideal for Easter brunch, bridal showers, or any gathering where you want to get ahead.
How to Make Pistachio Cake
Everything comes together in one bowl. Add the dry pudding mix straight to the batter without preparing it first, and use the club soda as your liquid. The carbonation gives the cake a slightly lighter crumb than water would.
You can substitute 7UP, Sprite, or ginger ale if that’s what you have on hand.
Step 1: Mix the Batter
Combine the cake mix, dry pistachio pudding mix, eggs, club soda, vegetable oil, and almond extract in a large bowl.
Beat on low speed for 30 seconds, then increase to medium speed and beat for 2 full minutes. The batter will be thick, smooth, and a soft shade of green.
→ Don’t rush the mixing: 2 minutes helps keep the crumb tender.
Step 2: Fill the Pan
Pour the batter into your prepared Bundt pan and tap it firmly on the counter a couple of times to release any trapped air bubbles.
The batter should fill the pan about two-thirds of the way up.
Step 3: Bake
Bake at 350°F for 40 to 45 minutes. The cake is done when a toothpick inserted in the center comes out clean, the top feels set rather than jiggly, and the edges have just started to pull away from the pan.
Start checking at 40 minutes since oven temps vary.
Step 4: Cool and Release
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack set over a foil-lined baking sheet.
Don’t leave it longer than that; condensation will soften the crust. Let it cool completely before glazing, about 2 hours.
Step 5: Make the Glaze and Finish
Whisk together the sifted confectioners’ sugar, milk, almond extract, and a pinch of salt until smooth and thick enough to fall in a slow ribbon from the spoon.
Add a splash more milk if it’s too stiff; a bit more sugar if it runs too thin. Pour over the cooled cake and let it run down the sides. The glaze sets in about 15 to 20 minutes.
If you’re adding chopped pistachios as a garnish, scatter them on while the glaze is still wet.
Frosting Options
This cake is finished with a simple almond glaze that enhances the pistachio flavor without masking it. Two other easy options:
- Dream Whip frosting. A creamy, old-fashioned finish similar to the topping on my Watergate Cake. This is a great choice if you want something richer.
- Powdered sugar. Just a light dusting over the cooled cake for a less-sweet finish.
Variations
A few easy ways to make this cake your own:
Chocolate pistachio. Swap the white cake mix for chocolate cake mix. Folding in a half cup of mini chocolate chips takes it even further.
Add-ins for texture. Stir in a half cup of chopped walnuts, pecans, almonds, or pistachios. Chopped maraschino cherries add a festive red-and-green touch that works well at Christmas.
Loaf cake option. No Bundt pan? Divide the batter between two loaf pans and start checking for doneness around the 30-minute mark.
Color boost. A few drops of green food coloring make the crumb more vivid. This is completely optional, but it’s fun for St. Patrick’s Day or Easter.
Storage
Refrigerator: Covered loosely, this cake keeps at room temperature for about 2 days. Refrigerated, it keeps for up to 1 week.
Freezer: Let the cake cool completely, wrap tightly, and freeze for up to 3 months. The glaze may not look as polished after thawing, so hold off on glazing until just before serving if you’re making this ahead for a gathering.
Make-Ahead: Bake the day before, cool completely, and store covered at room temperature or in the refrigerator. Glaze the day of serving.
Frequently Asked Questions
Can I use cook-and-serve pudding instead of instant?
Instant pudding is the better choice. Cook-and-serve pudding can make the cake slightly denser and less fluffy. It will still bake up fine in a pinch, but the crumb may be a bit heavier.
Can I make this into a layer cake?
Yes. Divide the batter between two 8-inch round cake pans and start checking for doneness around the 30-minute mark. Fill and frost with Dream Whip frosting, a simple buttercream, or cream cheese frosting.
What flavors pair well with pistachio?
- Almond is the most natural match. Its sweet, nutty character deepens the pistachio flavor rather than competing with it, which is why it shows up in both the batter and the glaze here.
- Vanilla is a mild, reliable alternative.
- Citrus (lemon or orange) brightens things up nicely.
- Chocolate is a bolder pairing but works especially well in the chocolate variation.
- Coconut also shows up in vintage versions of this cake (think Watergate Cake) for a different kind of richness.
More Easy Bundt Cake Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Pistachio Cake with Pudding
Equipment
Ingredients
CAKE:
- 1 (15.25 oz) box white or yellow cake mix
- 1 (3.4 oz) box instant pistachio pudding mix (dry; do not prepare)
- 4 large eggs
- 1 cup club soda (or 7UP, Sprite, or ginger ale)
- ½ cup vegetable oil
- ½ teaspoon almond extract (or 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:
- 1 ¼ cup confectioners sugar, sifted
- 2 tablespoons milk
- ½ teaspoon almond extract
- Pinch of salt
- Optional garnish: finely chopped pistachios
Instructions
- Preheat oven to 350°F. Grease and flour a Bundt pan thoroughly, making sure to coat all of the ridges.
- In a large bowl, combine the cake mix, dry pudding mix, eggs, club soda, oil, and almond extract. Beat on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes.
- Pour the batter into the prepared pan. Tap on the counter a couple of times to release air bubbles.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean and the cake pulls slightly from the edges of the pan.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely, at least 2 hours.
- Once the cake is fully cool, whisk together the confectioners' sugar, milk, almond extract, and salt until smooth and pourable. Add a splash more milk if too thick; a bit more sugar if too thin.
- Drizzle over the cake. Garnish with chopped pistachios if desired.
- Let the glaze set for 15 to 20 minutes before slicing.
Notes
- Bundt pan prep: Coat with butter and flour, or use a baking spray made for Bundt pans. This is the most important step for a clean release.
- Almond extract: Strongly recommended over vanilla. It amplifies the pistachio flavor in a way vanilla doesn’t. Use it in both the batter and the glaze.
- Club soda: The carbonation gives the cake a slightly airier crumb. Any clear carbonated beverage works. 7UP, Sprite, or ginger ale are all fine substitutes.
- Make-ahead: Bake the day before serving. The flavor deepens as it sits. Glaze just before serving for the cleanest presentation.
- Storage: Room temperature (covered) for up to 2 days; refrigerator for up to 1 week.
- Freezer: Wrap tightly and freeze for up to 3 months. Glaze after thawing for the best appearance.
- Layer cake variation: Divide batter between two 8-inch round pans. Start checking for doneness at 30 minutes. Fill and frost with Dream Whip frosting, buttercream, or cream cheese frosting.
- Chocolate variation: Swap white cake mix for chocolate cake mix and fold in mini chocolate chips.
Nutrition
Originally published in February, 2021, this post was updated in March, 2026.
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.
Sounds delicious, Teresa! 🙂
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.
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!
The best ever!!
Thanks, Jan! I’m so glad that you liked it!
Everyone loves this cake. People request it when they invite me to events. Easy and a crowd pleaser. I love your recipes!
Thank you, Emily! This made our day!
Can you use cola instead?
Hi Reese! We do have a Coca Cola cake you might enjoy.
Hi made the Pitachio cake with pudding and powder sugar on top. Turn out delicious. My family loved it. Thanks so much. ♥️
Thanks, Billie!
So very easy, pretty and delicious! Perfect spring cake. Not overly sweet either! Used white cake mix for pale green color!
Thank you, Laura. I’m so glad that it was a hit!
Excellent cake,very moist and delicious!
Thank you! We’re so glad you enjoyed it.
I’m planning to make two of these pistachio cakes (no icing) in 8.5” x 13” cake pans – to be used as the base of ‘trifles’ for an engagement party (my granddaughter’s engagement). Any idea how ‘thick’ the cakes will bake up – and possibly cut the bake time from 40-45 min. to 35-40 min.??
I’ve made this before as the Bundt cake, so I know it’s delicious – hope the ‘trifles’ will be a hit!
Any advice would be appreciated.
Congratulations to your granddaughter on her engagement!
When you divide the batter between two 8.5” x 13” pans, the cakes should bake up about 1 to 1¼ inches thick once cooled, which is a great height for cutting into cubes or layers for trifles.
You can definitely reduce the bake time. We suggest starting to check them around 30–35 minutes. Most likely they’ll be done closer to 32–38 minutes, depending on your oven. As usual, look for a toothpick inserted in the center to come out clean or with just a few moist crumbs.
We hope you enjoy!
TYVM for your reply – I have ingredients for 2 full recipes (didn’t think of dividing one) and planned to do both – would that means they would be closer to 2” thick once baked? Maybe I could remove 1/2 cu. fm each recipe for a testing layer (my usual technique) and possibly baked closer to 40 min??
I’m the cake baker with help from others to do the trifles – but sounds like they’ll be fine. I’ll watch on bake time up to 40 min. using toothpicks?
I appreciate your good wishes on my Granddaughter’s engagement (Sarah & Andrew)!
Hi Betty,
Do you mean you’re going to double the recipe in one pan?
Maybe I’ve just confused things – what I meant was I have ingredients for and planned to make 2 full recipes, each in an 8.5 x 13” pan – to make trifles to serve 30 – 40. Hopefully that will work out for me. Thanks for your help and attention.
Gra’ma Betty.
Got it! I would bake each 9 x 13 cake using the regular recipe (no adjustments to the measurements/ingredients). The cakes will likely bake a bit faster, so I would start checking them at the 30-35 minute mark. Hope you and your guests enjoy!