Pistachio Bundt Cake Recipe
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.
Servings: 16 slices
Cost: $15
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 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.
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
How to Tell When a Pistachio Pudding Cake Is Done
- 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
Calories: 195kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 267mg | Potassium: 68mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 299IU | Vitamin C: 0.1mg | Calcium: 103mg | Iron: 1mg
