This pistachio cake is truly tender and delicious! Adding pistachio pudding to cake mix transforms an average bundt cake into something amazing.
Pistachio Cake Recipe
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. Plus, it starts from a box mix, so it couldn’t be easier!
Let’s talk about how moist this pudding bundt cake is. I know some people shudder at that word, but no one wants a dry cake! The pudding mix does triple duty by adding that delicate pistachio flavor, lovely pale green color and keeping the cake moist.
On top of that, four eggs are used – yes four! 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.
Pistachio cake ingredients:
- 1 box yellow cake mix
- 1 small box instant pistachio pudding mix
- 1 cup water
- 1/4 cup vegetable oil
- 4 large eggs
- Powdered sugar, for dusting
Helpful baking tools:
How to Make Pistachio Cake
- 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.
As for the color, it 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.
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.
More cake mix recipe ideas
- While we are on the topic of pistachio, you might want to give this Pistachio Poke Cake a try. It has a wonderful nutty topping with just enough sweet drizzle to make it perfect!
- This easy banana cake is one of my favorites! It’s topped with banana whipped cream frosting and is great as a take along for potlucks.
- If lemon is your thing, try my cake mix Lemon Cookies with cream cheese frosting!
- Or if you want something pink and unique, try these Cheerwine Cupcakes made with cherry soda.
- If you like what you see, you can find even more cake recipes here.
Pistachio Cake
Ingredients
- 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
Helpful Kitchen Tools:
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
Notes
- 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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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!