Pistachio Cake with Pudding

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

5 from 3 votes

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.

Course Dessert

Cuisine American

Keyword easy pistachio cake, pistachio bundt cake, pistachio cake, pistachio pudding cake

Prep Time 15

Cook Time 40

Cooling Time 2

Total Time 2 55

Servings people

Calories 335kcal

Author Blair Lonergan

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:

1 ¼ cup confectioners sugar, sifted
2 tablespoons milk
½ teaspoon almond extract
Pinch of salt

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.

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