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This Pistachio Bundt Cake recipe has been in my family for 30+ years, and a friend even won her school bake-off with it! With just 6 simple ingredients, it’s moist, flavorful, and one of the most reliable pistachio pudding cake recipes you’ll ever try.
Also, try my pistachio muffins, chocolate pistachio cookies and blueberry bundt cake!
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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 You’ll Love This Pistachio Bundt Cake
- It’s semi-homemade magic: I love from-scratch cake recipes, but sometimes a boxed cake mix with a few charming twists is the real win. Just like my canned peach pie recipe, it proves easy doesn’t mean boring.
- Perfect for every celebration: The pretty green color and nutty flavor make it just as fun for St. Patrick’s Day as it is for Christmas, spring birthdays, or even just a cozy Sunday dessert.
- Bake-off approved! A friend of mine actually won her school’s teacher bake-off with this exact recipe. That’s how much people love it!
- A family favorite: This recipe has been passed down (just like my like lemon bars and chocolate cherry chunk cookies) and baked countless times. Nostalgic, simple, and always a hit.
Pistachio Bundt Cake Ingredients
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 bundt 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 pistachio bundt cake look extra pretty!
How to Make a Pistachio Bundt Cake with Pudding Mix
- Preheat – Set your oven to 350°F so it’s ready to go.
- Mix the dry ingredients – In the bowl of an electric mixer, whisk together the cake mix and pistachio pudding.
- Add the wet ingredients – In a separate bowl or measuring cup, combine eggs, oil, and water. Pour into the dry mix and beat until smooth.
- Prepare the pan – Grease a bundt pan generously with butter or cooking spray. You can also use a sheet pan if you want an easy-to-frost version.
- Bake – Pour the batter into the pan and bake for 35–40 minutes until a toothpick comes out clean.
- Cool + release – Let the cake cool completely, then turn it out onto a cake platter.
- Make the frosting – Beat instant pistachio pudding mix, milk, and whipped topping (or heavy cream) until light and fluffy. I love piling it on thick, the way I do with my coconut cake.
- Frost + serve – Spread the frosting over the cooled cake and top with crushed pistachios for extra crunch.
Eden’s Pistachio Cake Tips
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.
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 Bundt 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.
If you bake this Pistachio Bundt cake with pudding mix, let me know in the comments! I love reading your reviews and seeing how you make these recipes your own.
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Pistachio Bundt Cake
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.
Video
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.