Pistachio Bundt Cake

4.88 from 8 votes

This easy pistachio pudding cake is made with just six ingredients, including yellow cake mix and instant pistachio pudding, for a moist, fluffy, and foolproof dessert. I’ve been making this recipe for over 30 years, and it’s perfect for holidays, parties, or anytime you want a simple, charming cake.

Prep Time10

Cook Time35

Total Time1 45

Course: Dessert

Cuisine: American

Servings: slices

Author: Eden

Cost: $15

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 9x13 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.

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