Pistachio Cake

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.

1. Preheat oven to 350°F. Grease and lightly flour a bundt pan, or use baking spray.
2. In a large mixing bowl, use an electric mixer to beat the cake mix, pudding mix, water, oil and eggs for 2 minutes.
3. Pour into bundt pan and bake for 50-60 minutes, or until a toothpick inserted near the center comes out clean.
4. Let cool in pan for 15 minutes, then invert cake onto Wire cooling rack and let cool completely.
5. Dust with powdered sugar before serving.

Frequently Asked Questions

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!
• Once you sink your teeth into this Easy Banana Cake topped with a banana-flavored whipped cream frosting, there’s no going back. 

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Pistachio Cake

Pistachio cake is the perfect bundt 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!

4.99 from 87 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Desserts

Cuisine: American

Servings: 16 slices

1 hour hr 15 minutes mins

Calories: 170

Author: Amanda Davis

Ingredients

• ▢ 15 ounce box yellow cake mix
• ▢ 3.4 ounce box instant pistachio pudding mix
• ▢ 1 cup water
• ▢ ¼ cup vegetable oil
• ▢ 4 large eggs
• ▢ Powdered sugar for dusting

Things You’ll Need

• ▢
  Bundt pan
• ▢
  Mixing bowls
• ▢
  Hand mixer
• ▢
  Wire cooling racks

Before You Begin

• 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.

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.
  

Nutrition

Serving: 1slice | Calories: 170cal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 53mg | Sodium: 301mg | Potassium: 32mg | Fiber: 1g | Sugar: 17g | Vitamin A: 77IU | Calcium: 65mg | Iron: 1mg

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This post originally appeared here on May 20, 2016.