This pistachio cake is easy to make because it starts with a boxed mix. Adding instant pistachio pudding transforms an average bundt cake into a tender and delicious dessert.
Why this recipe works
This pistachio cake has served my family well for years. It’s the perfect bundt cake when you don’t want chocolate or vanilla, but you want something more unique than lemon. Pistachio is a distinct flavor that so many people love, it’s bound to be a hit!
It’s not as heavy or dense as pound cake, but boasts a tender crumb that’s perfect for slicing. We have not used frosting on this cake, but you absolutely could. A powdered sugar glaze would be lovely dripping down the sides, or go all out with a a full-on spreadable frosting. We find a dusting of powdered sugar is perfect!
RELATED: you might also like this recipe – Pistachio Poke Cake
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
PUDDING MIX – You will need instant pistachio pudding mix for this cake, not Cook n Serve. The pudding mix does triple duty by adding that delicate pistachio flavor, lovely pale green color and keeping the cake moist.
CAKE MIX – We are using a yellow cake mix for this recipe, but you can substitute vanilla or white instead. Ignore the ingredients listed on the back of the box, use what is listed in our recipe instead.
EGGS – Four eggs are used in this recipe which makes this cake richer. The majority of boxed cake mixes call for three eggs, so don’t skip the extra.
How to Make Pistachio Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350°F. Grease and lightly flour a bundt pan, or use baking spray.
- In a large mixing bowl, use an electric mixer to beat the cake mix, pudding mix, water, oil and eggs for 2 minutes.
- Pour into bundt pan and bake for 50-60 minutes, or until a toothpick inserted near the center comes out clean.
- Let cool in pan for 15 minutes, then invert cake onto Wire cooling rack and let cool completely.
- Dust with powdered sugar before serving.
Frequently Asked Questions
This cake will keep nicely at room temperature, covered with foil or plastic wrap, for 2 days. You can store it covered in the refrigerator for up to 5 days, or wrap it tightly and freeze for up to 3 months.
We don’t use food coloring in this recipe, but if you would like the cake to have a deeper green color, add a few drops to the batter before baking.
You can bake this cake in a 13×9 baking pan. Follow the instructions exactly, but bake for 30-35 minutes, but begin checking after 25 minutes.
This pistachio cake is simple, yet elegant. It makes a great feature for a special occasion such as a baby shower or afternoon tea. It’s also down-to-earth enough for everyday gatherings such as barbecues and potlucks.
More Cake Mix Recipes
- Easy Banana Cake – Topped with banana whipped cream frosting and is great as a take along for potlucks.
- Pink Lemonade Cake – All pretty in pink and ready for the party.
- Cherry Cake with Cherry Frosting – A beautiful and simple addition to the dessert table.
- Banana Pudding Poke Cake – This show stopper always reminds me of banana Laffy Taffy!
- If lemon is your thing, try these cake mix Lemon Cookies with cream cheese frosting!
- Or if you want something pink and unique, try these Cheerwine Cupcakes made with cherry soda.
- This Elvis Presley cake is moist, fruity, and so easy to make!
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Pistachio Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate It Text ItIngredients
- 15 ounce box yellow cake mix
- 3.4 ounce box instant pistachio pudding mix
- 1 cup water
- 1/4 cup vegetable oil
- 4 large eggs
- Powdered sugar for dusting
Things You’ll Need
Instructions
- Preheat oven to 350°F. Grease and lightly flour a bundt pan, or use baking spray. In a large bowl, beat the cake mix, pudding mix, water, oil and eggs for 2 minutes.
- Pour into bundt pan and bake for 50-60 minutes, or until a toothpick inserted near the center comes out clean.
- Let cool in pan for 15 minutes, then invert cake onto wire rack and let cool completely. Dust with powdered sugar before serving.
Video
Expert Tips & FAQs
- The color will be a very pale green depending on the brand of cake mix you use. I always use yellow cake mix for a more buttery flavor, but it will also work with vanilla or white cake mix. If you want the color to be more pronounced, a couple drops of green food coloring will do the trick.
- The majority of boxed cake mixes call for three eggs at most, so adding that extra egg makes this cake richer. It’s not as heavy or dense as pound cake, but boasts a tender crumb that’s perfect for slicing.
Nutrition
This post originally appeared here on May 20, 2016.
Rebekah Garcia
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Karen says
Try adding 1 cup sour cream and putting a mix of brown sugar, pistachios and cinnamon in the middle – like a streusel
Britni says
If I added a second package of pistachio pudding would it increase the pistachio flavor or would I have to adjust the rest of the ingredients as well?
Amanda Formaro says
That might dry out the cake because it will throw the ratios off.
Tonya Atkinson says
The cake came out great. I followed the directions on the box which said to bake the cake at 38-43 minutes. I decided that since Amanda’s recipe said 50-60 minutes, that I would cook the cake for 43. The cake was done at 43 minutes but I would recommend cooking for 40 as it was a bit brown on top.
Kim Barnett says
Anyone baked this in air fryer. If yes, how long?
Mary Jean says
How long can cakes be frozen?
Amanda Formaro says
Up to 3 months :)
Marissa Holzer says
Delicious and so easy to make.
Amanda Formaro says
Thank you Marissa, so glad you loved it!
MaryRose says
This is a favorite recipe of mine. I like to add some crushed pistachios to the batter. The added texture and flavor is a great addition.
Amanda Formaro says
I love that idea!
Patricia says
My brownies came out wet in the middle.would it hurt to put them back in the oven?
Amanda Formaro says
Hi Patricia! You commented on Pistachio Cake so I’m not sure which brownie recipe you were working from?
Betty McKinney says
Hi Amanda, I have plenty of white cake mix but I’m out of yellow. Would White cake mix taste alright?
Amanda Formaro says
Yes, absolutely!
Elizabeth says
Can I use this recipe for making cupcakes instead? Would I need to adjust the recipe at all? (Other than the time)
Amanda Formaro says
I haven’t tried that but I’m sure it would be fine. I would say 20 minutes starting checking! test it by baking one cupcake first.
Stephanie says
I want to make this, but could only find yellow cake mix that calls for butter. Can I use butter or do I need to use oil like in your recipe? Thank you.
Amanda Formaro says
Hi Stephanie! You don’t need to worry about the ingredients on the back of the box. You can use that cake mix, you just need the dry mix. Doesn’t matter that it calls for butter. Enjoy!
Edith Rodenhurst says
Hi. Can you use a 9×13 pan instead? If so, what’d be the cooking time?
Amanda Formaro says
I haven’t tried that before, but generally a 13×9 cake bakes around 30 minutes-ish. I would say check it after 22-25 minutes.
Michelle says
Do I need to use instant pudding for this recipe? I bought regular instead. Thanks for the recipe and the advice.
Amanda Formaro says
Hi Michelle. I have always used instant pudding for this. I have not tried it with cook n serve. :/
Michelle says
Thanks for the reply. I bought the instant pudding as suggested. Thanks for the recipe. Happy Holidays!
Amanda Formaro says
Hope you enjoy it and Happy Holidays to you as well!
Sim says
Hi,
What is the difference if I use white cake mixture instead of the yellow?
And a lot of similar recipes suggest using more water & vegetable oil? What effect does this have?
Amanda Formaro says
Yellow OR white cake is fine either way! No effect, just follow the recipe and you’ll be fine :)
Jill says
I absolutely love this, we always called it my mom’s Christmas pistachio cake. I still make it today and it’s in the oven as we speak. I had such a horrible time with Bundt pans, so I finally got a silicone bundt pan and absolute perfection every single time I make any cake in that silicone bundt pan. I still like to spray it with Pam but no more tears when I invert it onto a plate LOL
Amanda Formaro says
I love silicone pans, they are awesome!
elaine anderson says
I would like to use sugar free pudding. One box is 1 oz so should I use more than one box?
Amanda Formaro says
No you should be able to substitute box for box
Michelle says
I’ve had this yummy cake recipe for years but today I bought a vanilla cake mix instead of yellow.
we’ll see how it goes. I’m pretty sure it will still be great.
Amanda Formaro says
Should be totally fine!
Lesley says
Do you mix cake &pudding mix as per packet before you beat up with the cup of water & oil?
Amanda Formaro says
Do not follow the instructions on the box and do not use the ingredients on the back of the box. Just use the dry mixes and the ingredients listed in the recipe. :)
Sharon Richards says
Does it matter if you use a 15 ounce or an 18 ounce box cake ?
Amanda Formaro says
Nope! Either will be fine :)
Liz says
Nice cake. Thank you.
Rebekah Garcia says
Thanks so much, Liz!