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If you’re looking for an easy pistachio bundt cake recipe, look no further! This cake has just 6 simple ingredients. It’s super flavorful and very moist, and it’s genuinely one of the best, foolproof pistachio pudding bundt cake recipes.
Also, try my pistachio muffins and blueberry bundt cake!
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Pin ItPistachio Bundt Cake Recipe
As much as I love a homemade cake recipe, it’s also fun to spruce up a boxed cake mix and make a delicious, easy cake! This cake recipe has been one of our family favorites for years. It was passed down to us and has been made over and over again.
I highly recommend this cake if you’re in a pinch and need an easy dessert recipe to impress your guests. It’s perfect for many occasions and can be served year-round. The green color and nutty flavor make this cake perfect for special occasions like St. Patrick’s Day or Christmas!
You can make this semi-homemade cake in a bundt pan, as a layer cake, or as a pistachio sheet cake. I top it with instant pistachio pudding mix frosting and real pistachios.
Why You’ll Love This Cake
- It has a sweet, nutty flavor of pistachios. These super nuts aren’t just healthy and add delicious flavor to cakes and other desserts.
- There’s no denying that boxed cakes are always super moist. When you add your own twist, they taste homemade, and anyone can make them. No baking experience is required!
- The perfect cake for entertaining and can be served year-round.
Pistachio Bundt Cake Recipe
Here are all of the ingredients you need to make this cake. If you prefer to jump to the recipe, scroll to the bottom of the post, where you’ll find the measurements.
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 – Gives the cake a delicious nutty flavor and enhances the other flavors in the recipe. Swap for vanilla extract if you don’t have almond extract.
Expert Tips and Recipe Variations
- This recipe can be used with boxed vanilla cake, white cake, or yellow cake mixes, but I prefer the yellow cake mix.
- Use instant pudding for this recipe. There is no need to add extra food coloring; the coloring comes from the pistachio pudding.
- Make this cake in a bundt pan, sheet pan, or two 8×8 round pans. If you top it with powdered sugar, a bundt pan looks the prettiest. I like a sheet pan for an easy cake with a layer of fluffy frosting, and cream cheese frosting looks beautiful for a layered cake.
- Make this cake organic using an organic boxed cake and all organic ingredients. The only ingredient that won’t be organic is the pistachio pudding mix.
How To Store
Store this pistachio cake in an airtight container. It can be stored covered at room temperature for up to three days or refrigerated for five days.
Freeze the pistachio cake for up to 1 month by wrapping up individual slices and storing them in the freezer.
Remember that if you make a pistachio bundt cake with whipped cream frosting, you must ensure that we make the frosting with heavy cream, especially if we plan to freeze our pistachio cake.
It’s best to freeze the cake unfrosted and then add the frosting when ready to serve. However, sometimes you’re freezing leftovers, so you must freeze with the frosting.
Do defrost; let the cake sit in the refrigerator overnight or on the counter for a few hours.
More Cake Recipes You’ll Love
If you enjoy this cake, try more of our favorite cake recipes!
Let me know if you make this pistachio cake recipe, and leave a comment and review below!
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Easy Pistachio 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 degrees.
- Add the dry ingredients into a bowl.
- Add the liquid ingredients and mix
- Grease a bundt pan or a cake pan with butter or cooking spray.
- Pour the batter in a bundt pan.
- Bake for 35 minutes in a preheated 350 degree oven.
- Let the cake cool before turning it over onto a cake platter.
Pistachio Pudding
- Add the ingredients into a mixer and mix on high until light and fluffy.
Notes
- The cake pulls away at the sides of the pan.
- It smells fragrant.
- The top turns golden brown.
- The toothpick or knife test is when you stick a toothpick or knife in the cake. If there are still crumbs, it needs to be baked for longer.
- Press on the cake and see if it springs back.
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.