Pistachio Pudding Cake Recipe

BySarah
Jump to Recipe· 4.5 from 4 reviews

If you love moist, flavorful cakes with a bit of a nutty twist, then you’re going to adore this Pistachio Pudding Cake Recipe. This isn’t just another box-mix cake—combining instant pistachio pudding with yellow cake mix creates a super tender crumb that stays moist for days, and the chopped pistachios add the perfect crunch. Trust me, once you try this, it’ll become one of your go-to cakes for potlucks or just a cozy weekend treat. Let me walk you through it so you can nail it perfectly every time.

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Why This Recipe Works

  • Moisture Magic: The instant pistachio pudding mix keeps the cake incredibly moist and tender, much better than just using cake mix alone.
  • Easy and Foolproof: Uses pantry staples and a simple electric mixer method to make baking effortless for all skill levels.
  • Fresh Nutty Crunch: Chopped pistachios folded into the batter and sprinkled on top give delightful texture and flavor contrast.
  • Versatile and Delicious: Whether for a family dessert or a special gathering, it holds up well and tastes even better the next day.
Pistachio Pudding Cake, easy pistachio cake, moist nutty cake, pistachio dessert recipes, quick cake with pistachios - A round bundt cake with a golden-brown crust sits on a white cake stand with a wooden base, placed on a white marbled surface. The cake has a smooth white icing drizzled over the top, flowing down the sides in thick streams. It is decorated with scattered chopped pistachio nuts that add green and brown speckles to the white icing. One slice is being lifted by a metal spatula, revealing the light green inside texture of the cake, which shows small bits of pistachio throughout. The focus is on the lifted slice and the overall rich texture of the cake. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Pistachio Pudding Cake Recipe plays a part in creating that perfect balance of flavor and texture. I always recommend using quality sour cream and fresh vanilla extract to boost richness, and the instant pudding really is the secret weapon here.

Pistachio Pudding Cake, easy pistachio cake, moist nutty cake, pistachio dessert recipes, quick cake with pistachios - Flat lay of a small mound of bright yellow cake mix powder, a small heap of pale green instant pistachio pudding mix, a small white ceramic bowl of thick sour cream, a small white ceramic bowl filled with golden vegetable oil, three large whole brown eggs with clean shells, a small white ceramic bowl holding clear water, a few small glass bowls containing pure vanilla extract, a small white ceramic bowl with white powdered sugar, a small white ceramic bowl with creamy milk, and a neat pile of roughly chopped natural green pistachios arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Yellow cake mix: Provides the perfect sweet, fluffy base with minimal effort.
  • Instant pistachio pudding mix: Adds pistachio flavor and moisture without any extra steps.
  • Sour cream: Contributes to a tender crumb and keeps the cake moist for days.
  • Vegetable oil: Helps maintain moistness and ensures even baking.
  • Eggs: Bind ingredients and add richness; lightly beaten is perfect to avoid overmixing.
  • Pure vanilla extract: Elevates flavors with a warm, comforting aroma.
  • Water: Helps create the right batter consistency and allows the dry ingredients to hydrate fully.
  • Chopped pistachios: Adds delightful crunch and a natural nutty flavor throughout the cake.
  • Powdered sugar (for glaze): Sweetens and balances the nutty flavors with a smooth finish.
  • Milk (for glaze): Thins the glaze to just the right consistency for drizzling.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Pistachio Pudding Cake Recipe really is. Over time, I’ve played around with adding different extracts or mixing in other nuts, and it always turns out delicious. Feel free to make it your own!

  • Almond or lemon extract: Try swapping or combining with vanilla for a fresh twist—I found that a little almond extract adds a lovely depth to the pistachio flavor.
  • Use Greek yogurt instead of sour cream: A healthier alternative that still keeps the cake moist and adds a slight tanginess.
  • Add chocolate chips or white chocolate chunks: If you want to make it more decadent, I sometimes toss in some white chocolate for a sweet, melty surprise.
  • Make it gluten-free: Using a gluten-free yellow cake mix lets you enjoy the same great taste without the gluten fuss.

Step-by-Step: How I Make Pistachio Pudding Cake Recipe

Step 1: Prep Your Pan and Ingredients

Start by preheating your oven to 350°F and generously spraying your bundt pan with baking spray. I prefer a 10-cup pan because it gives the cake a beautiful shape and bakes evenly. While the oven heats, gather your ingredients so you’re ready to mix—trust me, it makes everything feel less hectic!

Step 2: Mix the Batter

In a large bowl, combine the yellow cake mix, instant pistachio pudding mix, sour cream, vegetable oil, eggs, vanilla, and water. Use your electric mixer on medium speed for about 2 minutes until smooth. Don’t rush this step—proper mixing activates the pudding and cake mix for that light but moist texture. Then, gently fold in the chopped pistachios by hand to keep the nuts intact and well distributed.

Step 3: Bake and Cool

Pour the batter evenly into your prepared pan and bake for 45-50 minutes. Use a toothpick to test doneness—it should come out clean or with just a few moist crumbs. One thing I learned the hard way is to let the cake cool in the pan for about 20 minutes before trying to remove it; rushing this causes the cake to break. If your bundt pan has intricate details, give it a little extra cooling time before turning it out onto a wire rack to finish cooling completely.

Step 4: Glaze and Garnish

While the cake is cooling, whisk together the powdered sugar, vanilla extract, and enough milk to create a smooth, drizzle-able glaze. Pour it gently over the cake and finish with extra chopped pistachios on top for that pretty, crunchy touch. This glaze adds just the right bit of sweetness and makes the presentation pop.

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Pro Tips for Making Pistachio Pudding Cake Recipe

  • Room Temperature Eggs: Using eggs at room temperature helps the batter come together more smoothly and results in a better rise.
  • Don’t Overmix: Mix the batter just enough to combine; overmixing can make the cake tough, even with pudding.
  • Chop Pistachios By Hand: Hand chopping helps retain varying nut sizes for texture instead of uniform pieces.
  • Cool Fully Before Glazing: A warm cake will melt the glaze and make it run off; patience here pays off with a prettier finish.

How to Serve Pistachio Pudding Cake Recipe

Pistachio Pudding Cake, easy pistachio cake, moist nutty cake, pistachio dessert recipes, quick cake with pistachios - A slice of light green pistachio cake with small bits of pistachio inside and a thin layer of white icing on top, decorated with chopped pistachios, sits on a white plate. The cake has one thick layer with a brown crust. A silver fork rests on the plate next to the slice. In the background, there is more cake with the same icing on a white plate, a clear glass cup filled with dark coffee, and a white coffee cup handle is partially visible. The surface is a white marbled texture with scattered whole pistachios nearby. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a sucker for simple garnishes that elevate the cake’s look and flavor. Beyond the chopped pistachios sprinkled on top, I sometimes add a few edible flowers or a dusting of powdered sugar for a delicate touch. If you want to get extra fancy, a dollop of whipped cream flavored with a hint of honey pairs beautifully.

Side Dishes

This Pistachio Pudding Cake is fantastic on its own but pairs wonderfully with fresh berries or a light fruit salad to add some tartness. I also like serving it alongside a scoop of vanilla or pistachio ice cream when it’s warmer out—total crowd-pleaser.

Creative Ways to Present

For holidays or special events, I’ve layered slices of this cake with whipped cream and fresh kiwi or green grapes in a glass trifle bowl for a dazzling pistachio dessert parfait. You can also serve individual portions in small jars topped with glaze and pistachios—cute and portable!

Make Ahead and Storage

Storing Leftovers

I like to keep my leftover Pistachio Pudding Cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature. It stays moist and flavorful for up to three days, which is perfect for enjoying it slowly (if you can resist!).

Freezing

If you want to freeze some slices, wrap each piece securely in plastic wrap and place them in a freezer-safe zip-top bag. From my experience, it freezes beautifully and thaws perfectly within a few hours at room temperature. Just be sure to add the glaze fresh after thawing to keep it looking and tasting great.

Reheating

I usually enjoy the cake cold or at room temperature, but if you prefer a warm slice, pop it in the microwave for about 15 seconds. This brings out the cake’s moist texture and makes the pistachios pop with flavor. Avoid heating too long or it may dry out.

FAQs

  1. Can I use homemade pudding instead of instant pistachio pudding mix?

    Instant pudding mix is crucial here because it includes stabilizers and thickeners that help keep the cake moist and provide structure. Homemade pudding won’t have the same effect, so I recommend sticking with the instant mix for the best results.

  2. What if I don’t have a bundt pan?

    You can use a regular 9×13-inch baking pan or an 8-inch round cake pan; just adjust the baking time accordingly. It may take a bit less time, so start checking at around 35-40 minutes.

  3. How do I store leftover cake to keep it fresh?

    Wrap the cake tightly in plastic wrap or keep it in an airtight container at room temperature for up to three days. If you want to store it longer, freezing slices individually works well.

  4. Can this recipe be made gluten-free?

    Yes! Just use a gluten-free yellow cake mix in place of the regular cake mix. The rest of the ingredients stay the same, making it an easy swap.

  5. Why does the recipe use sour cream?

    Sour cream adds richness and moisture to the batter, giving the cake a tender crumb and preventing it from drying out—even days after baking.

Final Thoughts

Honestly, this Pistachio Pudding Cake Recipe is one of my favorite no-fuss cakes because it brings such a beautiful flavor and texture to the table with minimal effort. I love sharing it with friends who can’t believe it came from a box mix plus pudding—it’s our little secret! Whether you’re new to baking or just want a dependable crowd-pleaser, give this recipe a try. Once you do, I bet it’ll become a staple you’ll come back to again and again.

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Pistachio Pudding Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 4 reviews
  • Author: Sarah
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Pistachio Pudding Cake combines yellow cake mix and instant pistachio pudding for a moist, flavorful dessert featuring chopped pistachios in the batter and as a garnish, topped with a simple vanilla glaze. Perfect for a crowd and easy to prepare, it is best enjoyed after cooling completely to enhance its rich texture and nutty flavor.

Ingredients

Units Scale

Cake

  • 1 package 15.25 ounces yellow cake mix
  • 1 package 3.4 ounces instant pistachio pudding mix
  • 3/4 cup sour cream
  • 3/4 cup vegetable oil
  • 3 large eggs lightly beaten
  • 2 teaspoons pure vanilla extract
  • 1/2 cup water
  • 1/2 cup roughly chopped pistachios plus extra for garnish

Glaze

  • 1 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 to 2 tablespoons milk

Instructions

  1. Prepare Pan: Preheat your oven to 350°F. Spray a 10- or 12-cup bundt cake pan thoroughly with baking spray to prevent sticking and set it aside.
  2. Mix Batter: In a large bowl, combine the yellow cake mix, instant pistachio pudding mix, sour cream, vegetable oil, lightly beaten eggs, vanilla extract, and water. Using an electric mixer on medium speed, beat the mixture for 2 minutes until fully blended and smooth. Then fold in the chopped pistachios gently to distribute evenly throughout the batter.
  3. Bake Cake: Pour the batter carefully into the prepared bundt pan. Place it in the preheated oven and bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool in the pan for 20 minutes to set and ease removal.
  4. Cool and Unmold: After the initial cooling, invert the cake onto a wire rack and allow it to cool completely to room temperature for best texture and flavor.
  5. Make Glaze: While the cake cools, whisk together the powdered sugar, vanilla extract, and 1 to 2 tablespoons of milk until you achieve a smooth, drizzle-able consistency.
  6. Glaze and Garnish: Drizzle the glaze over the cooled cake evenly. Sprinkle additional freshly chopped pistachios on top for added crunch and decorative appeal. Serve and enjoy!

Notes

  • Allow the cake to cool in the pan for about 20 minutes before carefully turning it out onto a wire rack to prevent breaking, especially if your bundt pan has intricate designs.
  • The addition of pistachio pudding mix makes this cake moist and flavorful even when fresh, but it tastes even better the next day after the flavors meld.
  • Store the cake covered at room temperature for up to 3 days for optimal freshness.
  • For longer storage, freeze leftover slices wrapped tightly in plastic wrap inside a freezer bag for up to one month. Thaw before serving.

Nutrition

  • Serving Size: 1 slice
  • Calories: 350 kcal
  • Sugar: 30 g
  • Sodium: 280 mg
  • Fat: 18 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 43 g
  • Fiber: 1.5 g
  • Protein: 5 g
  • Cholesterol: 55 mg

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