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This pistachio pudding cake is one of the easiest, most nostalgic desserts I make. It’s incredibly moist, full of pistachio flavor, and comes together with just 6 simple ingredients using a boxed cake mix and instant pudding.
I’ve been making this recipe for over 30 years, and it’s one of those cakes that always gets people asking for the recipe. It can be baked as a bundt cake, sheet cake, or even cupcakes, and it turns out perfectly every time.
Also, try my pistachio muffins, chocolate pistachio cookies and blueberry bundt cake!
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- What Is Pistachio Pudding Cake?
- Why This Is the Best Pistachio Pudding Cake
- Why This Pistachio Pudding Cake Works
- Ingredients for Pistachio Pudding Cake
- How to Make Pistachio Pudding Cake
- Eden’s Tips for the Best Pistachio Pudding Cake
- How to Store Pistachio Pudding Cake
- Pistachio Pudding Cake FAQ’s
- Pistachio Bundt Cake Recipe
What Is Pistachio Pudding Cake?
Pistachio pudding cake is a semi-homemade cake made with boxed cake mix and instant pistachio pudding mix. The pudding gives the cake its soft texture, green color, and signature pistachio flavor.
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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
Why This Is the Best Pistachio Pudding Cake
- 30-year tested recipe: I’ve been making this pistachio pudding cake for decades, and it turns out perfectly every time, just like my go-to classics like lemon bars and chocolate cherry chunk cookies.
- Incredibly easy: Made with just 6 simple ingredients and a boxed cake mix, this is one of those semi-homemade desserts, similar to my canned peach pie recipe, that proves easy doesn’t mean boring
- Always a hit: This exact recipe even won a teacher bake-off, and I always get requests for it whenever I serve it.
- Perfect for any occasion: The soft green color and nutty flavor make it beautiful for holidays like St.Patrick’s Day and Christmas, spring gatherings, birthdays, or even a simple weekend dessert.
Why This Pistachio Pudding Cake Works
This pistachio pudding cake works because each ingredient plays a key role in creating a moist, fluffy, and foolproof texture.
- Pistachio pudding mix: Adds moisture, flavor, and natural color for a soft, tender crumb
- Cake mix base: Creates a consistent structure that’s reliable and easy to make
- Oil instead of butter: Keeps the cake extra moist and prevents dryness
- Club soda: Adds lightness and lift, making the texture fluffy instead of dense
Ingredients for Pistachio Pudding Cake
Yellow Box Cake Mix – A classic yellow boxed cake is perfect for this recipe. One great thing about a boxed cake is that it’s hard to mess it up! It makes this a really moist pistachio cake.
Pistachio Pudding Mix – This boxed pudding gives the cake a green color and pistachio flavor.
Soda Water – Acts as a leavening agent in this cake recipe. It helps the cake rise even more and adds moisture.
Eggs – Use large eggs when making this recipe. The eggs add structure and moisture to the recipe.
Vegetable Oil – This is what makes the cake super moist and fluffy. You can use vegetable oil or canola oil.
Almond Extract – I love adding a splash because it gives this pistachio pudding cake a subtle nutty flavor and really enhances the other ingredients. I use almond extract in my butterless chocolate chip cookies too, and it makes them so good!
Ground Pistachios – Totally optional, but I love sprinkling them over the top of the cake. They add crunch, color, and make the cake look extra pretty!
How to Make Pistachio Pudding Cake
- Preheat your oven to 350°F so it’s ready when your batter is mixed.
- In a large mixing bowl, whisk together the cake mix and pistachio pudding until fully combined.
- Add the eggs, oil, club soda, and almond extract, then mix until smooth and light green. Similar to the texture I look for in my classic cake recipes.
- Grease a bundt pan generously with butter or nonstick spray, making sure to coat every edge so the cake releases easily. You can also bake this in a 9×13 pan for a more casual, easy-to-frost cake, similar to my coconut cake.
- 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 or with a few moist crumbs and the top looks set.
- Let the cake cool in the pan for 10–15 minutes, then turn it out onto a serving platter and cool completely before frosting.
- In a mixing bowl, beat the pistachio pudding, milk, cream, and almond extract until light, fluffy, and thick, just like the frosting I use on my coconut cake.
- Spread the frosting over the cooled cake, then finish with crushed pistachios for texture and a pretty touch.
Eden’s Tips for the Best Pistachio Pudding Cake
Use yellow cake mix: I’ve tried them all, and yellow cake gives the best flavor and color. It’s my go-to shortcut, just like when I make pumpkin gooey butter cake.
Instant pudding only: Instant pistachio pudding is what gives the cake that pretty green hue. There is no need to add extra food coloring; the coloring comes from the pistachio pudding.
Bundt vs. sheet cake: A bundt pan makes it extra charming with just powdered sugar on top, but I’ll bake it in a sheet pan when I want fluffy frosting and easy slices.
Add-ins for fun: Sometimes I fold in mini chocolate chips or a handful of chopped pistachios for crunch—it’s always a hit at parties.
Don’t overmix the batter: Just like my best muffin recipes, once the ingredients are combined, stop mixing to keep the cake light, fluffy, and tender instead of dense.
Make it organic – Use an organic boxed cake and all organic ingredients. The only ingredient that won’t be organic is the pistachio pudding mix.
How to Store Pistachio Pudding Cake
Keep in an airtight container at room temp for 3 days or fridge for 5 days.
Freeze slices (wrapped well) for up to 1 month — thaw in the fridge or on the counter.
Best to freeze without frosting, but if you’re freezing leftovers, make sure whipped cream frosting is made with heavy cream so it holds up.
Pistachio Pudding Cake FAQ’s
It’s all about the pan shape, not the recipe! A bundt pan creates that gorgeous doughnut-style ring with a golden, slightly crisp outside and a soft, moist inside. That’s why bundt cakes (like my chocolate bundt cake and wild blueberry bundt cake) always look impressive without much effort.
Club soda works as a gentle leavening agent, helping the batter rise and creating a lighter, fluffier texture. It adds tiny bubbles that make the crumb softer without changing the flavor—such a simple trick for extra charm in boxed-mix recipes.
Yes! While I love the classic bundt presentation, you can absolutely use a 9×13 pan, two 8-inch rounds, or even make cupcakes. Just keep an eye on the bake time since thinner cakes bake faster.
This is the #1 bundt cake struggle! I always grease every nook and cranny of the pan with butter or baking spray, then dust it lightly with flour to really help release the cake. Let it cool before flipping, and you’ll get that perfect bundt shape every time.
If you’re making a layered pistachio cake, try adding cream cheese frosting, whipped cream, or a thin layer of raspberry or cherry preserves between the layers. These fillings balance the nutty flavor and make the cake extra special.
Yes! Pistachio pudding cake is traditionally made with a boxed cake mix and instant pistachio pudding. The cake mix creates a consistent, tender crumb, while the pudding adds moisture, flavor, and that signature green color. It’s a simple, semi-homemade method that makes this cake incredibly easy and reliable every time.
A light and fluffy pistachio pudding frosting is the classic choice and pairs perfectly with this cake. If you’re making this as a sheet cake, you can also use a richer option like buttercream frosting, maple syrup frosting, or even my creamy chocolate frosting, which adds a delicious contrast to the nutty pistachio flavor. For a lighter finish, whipped cream frosting is also a beautiful option.
You’ll know your pistachio pudding cake is done when the edges pull slightly away from the pan, and the top looks set and lightly golden. Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready. You can also gently press the top; if it springs back, the cake is fully baked.
If you make this pistachio pudding cake, let me know in the comments! I love hearing how it turns out and seeing your photos.
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Pistachio Bundt Cake Recipe
Ingredients
Pistachio Cake Recipe
- 1 boxed cake, yellow
- 1 box pistachio pudding, instant, Jello brand works. 3.4 ounces.
- 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.
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
- The cake pulls away from the sides of the pan: You’ll notice the edges naturally separating from the pan when it’s fully baked
- The top is lightly golden: The surface should look set with a soft golden color, not wet or shiny
- It smells fragrant: A warm, sweet pistachio aroma is a good sign that the cake is ready
- Toothpick test: Insert a toothpick or knife into the center; it should come out clean or with a few moist crumbs (not wet batter)
- Springs back when touched: Gently press the center of the cake, and it should bounce back instead of sinking.
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.