Pistachio Cake with Pudding

Square side shot of a pistachio cake recipe with cake mix on a white cake stand.

5 from 8 votes

This easy pistachio Bundt cake starts with a box of cake mix and pistachio pudding for a moist, tender crumb and a sweet almond glaze. Ready for the oven in about 15 minutes.

Course Dessert

Cuisine American

Keyword easy pistachio cake, easy pistachio cake recipe, pistachio bundt cake, pistachio cake, pistachio cake recipe with cake mix, pistachio pudding cake

Prep Time 15

Cook Time 40

Cooling Time 2

Total Time 2 55

Servings people

Calories 289kcal

Author Blair Lonergan

Equipment

Bundt pan

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