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This pistachio pudding cake is one of the easiest, most nostalgic cakes I make. It starts with yellow cake mix and instant pistachio pudding and bakes into the prettiest soft green cake with a light, fluffy texture.
I’ve been making this recipe for over 30 years! It’s incredibly easy, but people always ask me for the recipe. I usually bake it in a Bundt pan, but a 9×13 pan works too, especially if you want plenty of that fluffy pistachio frosting on top.
If you love pistachio desserts, try my pistachio muffins and chocolate pistachio cookies. And for another beautiful Bundt cake, my blueberry Bundt cake is one of my favorites.
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“This pistachio cake was super easy to make and it was a huge hit at our teacher appreciation luncheon. I even had a few requests for the recipe! Can’t wait to make it again for my own family.”
— Samantha
Table of Contents
- Why This Pistachio Pudding Cake Works
- Pistachio Pudding Cake Ingredients
- How to Make Pistachio Pudding Cake
- Pistachio Pudding Frosting
- Eden’s Tips
- How to Know When Pistachio Pudding Cake Is Done
- How to Store Pistachio Pudding Cake
- Pistachio Pudding Cake FAQs
- More Easy Cake Recipes
- Pistachio Bundt Cake Recipe
Why This Pistachio Pudding Cake Works
I’ve been making this pistachio pudding cake for over 30 years, and it even won a teacher bake-off! It’s an incredibly simple recipe, but each ingredient plays a part in giving the cake its soft, moist texture and pistachio flavor.
Almond extract: Just a teaspoon enhances the nutty pistachio flavor and makes a big difference in the finished cake.
Instant pistachio pudding: Adds moisture, pistachio flavor, and that pretty pale green color. Use the dry mix straight from the box — don’t prepare the pudding first.
Yellow cake mix: I’ve tried different cake mixes over the years, and yellow is my favorite for the flavor, color, and soft crumb.
Oil instead of butter: Keeps the cake moist and tender, even after it cools.
Club soda: The carbonation adds tiny bubbles to the batter, helping create a lighter, fluffier texture.
Pistachio Pudding Cake Ingredients
You only need six ingredients for the cake. The pistachio frosting is optional, but it’s especially good if you’re making this as a sheet cake.
Yellow Cake Mix: My favorite shortcut for this recipe. I prefer yellow cake mix for the flavor and color.
Instant Pistachio Pudding: Use the dry instant pudding mix directly from the box — don’t prepare the pudding first. It gives the cake its pistachio flavor, pale green color, and soft texture.
Eggs: Four large eggs add structure and richness.
Vegetable Oil: Keeps the cake moist and tender. Canola oil works too. I also use oil when I want a really soft crumb in my moist chocolate cake.
Club Soda: The carbonation helps give the cake a lighter, fluffier texture without adding another flavor. You can read more about sparkling water and club soda here.
Almond Extract: This is one of my favorite parts of the recipe. A little almond extract enhances the nutty pistachio flavor beautifully.
Optional Pistachios: I love adding chopped pistachios over the finished cake for a little crunch and color.
How to Make Pistachio Pudding Cake
- Preheat the oven. Heat your oven to 350°F.
- Combine the dry ingredients. In a large mixing bowl, whisk together 1 box yellow cake mix and 1 (3.4-ounce) box instant pistachio pudding mix.
- Add the wet ingredients. Add 4 large eggs, ½ cup vegetable oil, 1 cup club soda, and 1 teaspoon almond extract. Mix on medium speed for 1–2 minutes, until smooth.
- Prepare the pan. Generously grease a Bundt pan or 9×13 cake pan, making sure to get into all the corners.
- Add the batter. Pour the pistachio cake batter into the prepared pan and smooth the top.
- Bake. Bake for 35–40 minutes, or until the top is set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool. Let the cake cool in the pan for 10–15 minutes before turning a Bundt cake out onto a serving platter. Cool completely before frosting.
Pistachio Pudding Frosting
This fluffy pistachio frosting is so easy and gives the cake even more pistachio flavor.
Beat together 1 (3.4-ounce) box instant pistachio pudding mix, 1 cup heavy cream, 1 cup milk, and 1 teaspoon almond extract for 2–3 minutes, until thick and fluffy.
Spread it over the completely cooled cake and finish with chopped pistachios if you’d like.
Eden’s Tips
Use yellow cake mix: I’ve tried different cake mixes over the years, and yellow cake mix gives me my favorite flavor and color for this recipe.
Use instant pudding: Don’t prepare it first — the dry pudding mix goes straight into the cake batter.
Grease a Bundt pan really well: Get into every little ridge so the cake releases cleanly. I do the same when making my blueberry Bundt cake.
Don’t overmix: Once the batter is smooth and combined, you’re done. Overmixing can make a cake more dense.
Bundt or sheet cake: I love the charming shape of a Bundt cake, but a 9×13 pan is perfect when you want more frosting and easy slices. If you love Bundt cakes, try my chocolate Bundt cake, too.
Add a little crunch: Sprinkle chopped pistachios over the frosting just before serving.
Make it organic: You can use an organic boxed cake mix, eggs, oil, and dairy if you prefer. Instant pistachio pudding can be harder to find in organic form.
How to Know When Pistachio Pudding Cake Is Done
Your pistachio cake is ready when:
A toothpick comes out clean or with a few moist crumbs.
The top looks set and lightly golden.
The edges begin to pull away slightly from the pan.
The center springs back when gently pressed.
How to Store Pistachio Pudding Cake
Unfrosted cake: Keep it covered at room temperature for up to 3 days.
Frosted cake: Because the pistachio frosting contains milk and heavy cream, keep the cake covered in the refrigerator.
Freezing: The unfrosted cake freezes beautifully. Wrap individual slices well and freeze for up to 1 month. Thaw at room temperature or overnight in the refrigerator.
Pistachio Pudding Cake FAQs
Pistachio pudding cake is a retro-style cake made with boxed cake mix and dry instant pistachio pudding. The pudding adds pistachio flavor, moisture, and that signature pale green color.
No. Add the dry instant pudding mix directly to the cake mix. There’s no need to prepare the pudding first.
Carbonation adds bubbles to the batter, giving the cake a lighter texture. It also adds liquid without introducing another flavor.
Yes! I make this in either a Bundt pan or a 9×13 cake pan. Keep an eye on the cake as it bakes, and use the toothpick test to know when it’s done.
Grease the pan generously, making sure you get into every ridge and corner. Let the cake cool in the pan for about 10–15 minutes before turning it out. You can see the same style of Bundt cake preparation in my blueberry Bundt cake.
I love the light pistachio pudding frosting in this recipe because it adds even more pistachio flavor without weighing the cake down. You can also use my classic vanilla buttercream or chocolate buttercream for a richer cake. For something a little different, my maple syrup frosting would be delicious too.
Yes, that’s exactly how I’ve made this recipe for decades. Yellow cake mix makes the recipe incredibly easy, while the instant pistachio pudding adds flavor, color, and moisture.
More Easy Cake Recipes
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Desserts
Chocolate Bundt Cake Recipe
You can also browse all of my cake recipes for more baking inspiration.
This pistachio pudding cake has been in my recipe box for over 30 years, and it’s still one I come back to again and again. If you make it, please leave a star rating and comment below! I love hearing how my recipes turn out for you!
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Pistachio Bundt Cake
Ingredients
Pistachio Cake Recipe
- 15.25 ounce yellow cake mix, boxed
- 3.4 ounces pistachio pudding, Instant Jell-O brand works. 3.4 ounces is one box
- 4 large eggs
- 1/2 cup vegetable oil
- 1 cup club soda
- 1 tsp almond extract
Pistachio Pudding Frosting
- 1 box pistachio pudding, 3.4 ounces
- 8 ounces heavy cream
- 8 ounces milk
- 1 tsp almond extract
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, whisk together 1 box yellow cake mix and 1 (3.4 oz) box instant pistachio pudding mix.
- Add 4 large eggs, ½ cup vegetable oil, 1 cup club soda, and 1 teaspoon almond extract, then mix on medium speed for 1–2 minutes until smooth.
- Grease a bundt pan or 9×13 cake pan generously with butter or nonstick spray, making sure to coat all edges.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then turn it out onto a serving platter and cool completely, about 1 hour total.
Pistachio Pudding Frosting
- In a mixing bowl, combine 1 (3.4 oz) box instant pistachio pudding mix, 1 cup heavy cream (8 oz), 1 cup milk (8 oz), and 1 teaspoon almond extract, then beat on high speed for 2–3 minutes until light and fluffy.
Video
Notes
- Use instant pudding: Add the dry pistachio pudding mix directly to the cake mix. Do not prepare the pudding first.
- Grease the pan well: If using a Bundt pan, generously grease every ridge and corner so the cake releases cleanly.
- Check for doneness: The cake is ready when the top is set, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool before frosting: Let the cake cool in the pan for 10–15 minutes, then remove it and let it cool completely before adding the pistachio frosting.
- Storage: Store the unfrosted cake covered at room temperature for up to 3 days. Once frosted, keep it covered in the refrigerator because the frosting contains milk and heavy cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Beautiful cake! What is the magenta-colored topping you added to the pistachios?
So, so good! And easy too. I loved the flavor and texture. And I have to say your cake decorating skills are on point!
This cake looks amazing! I love pistachio flavored anything, so I definitely want to give this a try. Also, the way you decorated the cake is beautiful!! What flowers did you use?
This pistachio cake was super easy to make and it was a huge hit at our teacher appreciation luncheon. I even had a few requests for the recipe! Can’t wait to make it again for my own family.