Pistachio Pudding Cake (2 Easy Ways & Moist Recipe!)

Pistachio pudding cake showed up at our holiday table like a neon-green celebrity, usually carried in by a family member who swore it was “nothing fancy.” Which was funny, because the second that pistachio pudding cake hit the dessert table, everyone suddenly “didn’t want anything” until they absolutely did. I can still picture the bright green slices disappearing first, even next to pies that took actual effort.

It’s retro in the best way. Cozy, sweet, a little nutty, and somehow always the crowd-pleaser. And yes, the color makes people do a double-take—in a good way.

You know what’s hard, though? Finding a dessert that looks festive, stays moist, and doesn’t require you to act like you own three stand mixers and a pastry degree. This recipe fixes that. You get two foolproof paths: a quick box mix method and a from-scratch option that’s still very “real life friendly.”

I’ll walk you through both methods, plus the little moisture tricks, frosting ideas, and make-ahead tips that keep this cake stress-free.

Table of Contents

Table of Contents

Quick Overview

• Prep Time: 15 minutes
• Bake Time: 45–50 minutes
• Total Time: 1 hour 5 minutes (plus cooling)
• Servings: 12–16 slices
• Difficulty: Easy (beginner-friendly)

Why You’ll Love This Pistachio Pudding Cake

– It’s ridiculously moist (and stays that way for days), thanks to instant pudding doing the heavy lifting.
– You get two options: a fast box-mix version for busy days, or a homemade version when you want bragging rights.
– That cheerful green color looks instantly festive for holidays, St. Patrick’s Day, baby showers—whatever you’ve got going on.
– It’s make-ahead and freezer-friendly, which is my love language when company’s coming.
– Frosting is flexible: go simple with a glaze or go full cozy with cream cheese frosting.

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Ingredients for Pistachio Pudding Cake

Here’s what you need, split into two clear routes so you’re not juggling ingredient lists like you’re on a game show.

Option 1: Easy Box Mix Version

• 1 box yellow or white cake mix (15.25 oz)
• 1 box instant pistachio pudding mix (3.4 oz)
• 4 large eggs
• 1/2 cup neutral oil (vegetable or canola)
• 1 cup milk (whole milk makes it extra tender, but any milk works)
• 1/2 cup sour cream (my secret for a plush, rich crumb)
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chopped pistachios (for crunch and that “yes, I meant to do this” look)
• Optional: 1/2 cup white chocolate chips (sweet, creamy little pockets)
• Optional: a few drops green food coloring (only if you want it extra vibrant)

Why these matter: the pudding mix brings moisture and flavor, oil keeps the cake tender even after chilling, and sour cream adds richness without making it heavy.

Option 2: From-Scratch Version (Still Easy, I Promise)

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 box instant pistachio pudding mix (3.4 oz)
• 1/2 cup unsalted butter, melted and cooled slightly (or softened—either works)
• 1/2 cup neutral oil
• 1 cup milk
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional, but it makes the pistachio flavor pop)
• Optional: 1/2 cup chopped pistachios
• Optional: green food coloring

One quick note: instant pudding is what you want here, not cook-and-serve. Instant blends in smoothly and gives that signature soft texture.

If you’re curious about why certain ingredients help cakes stay tender, King Arthur Baking has great, practical baking resources: https://www.kingarthurbaking.com/learn

Ingredient Substitutions & Variations

Here’s what you can swap without sending the whole cake into chaos.

Oil options:

• Neutral oil (recommended): keeps the crumb soft for days.
• Melted butter: adds a buttery flavor, but the cake can firm up a bit more when cold.
• Half oil, half applesauce: works for a lighter vibe, but the texture is slightly more “springy” than plush.

Milk options:

• Whole milk: richest texture.
• 2% or skim: totally fine.
• Almond milk or oat milk: works well, especially in the box version.

Sour cream swaps (box version):

• Plain Greek yogurt: very similar result.
• Buttermilk (use 1/2 cup): tangy and tender, but the batter will be looser.

Add-ins:

• Chopped pistachios: toast them first if you want extra flavor (that nutty smell is unreal).
• White chocolate chips: makes it taste a little like a bakery treat.
• Mini chocolate chips: also good, but they mute the pistachio vibe a bit.

Pan options:

• Bundt pan: classic and pretty with minimal effort.
• 9×13 pan: easiest slicing for potlucks.
• Two 9-inch rounds: cute layer cake situation, especially with cream cheese frosting.

Color:
Most mixes turn out a soft pastel green. If you want that bright, “retro dessert table” look, add a few drops of green food coloring. Go slowly. You can always add more, but you can’t un-green a cake.

How to Make Pistachio Pudding Cake

You’ve got two methods below. Pick your mood: “fast and fabulous” or “I made this” fabulous.

Method 1: Box Mix Pistachio Pudding Cake

1. Prep your pan and oven.
Preheat oven to 350°F. Grease a Bundt pan really well (get into those grooves). If you’ve ever had a Bundt cake stick, you know it changes you as a person.

2. Mix the batter.
In a large bowl, whisk together cake mix and instant pudding. Add eggs, oil, milk, sour cream, and vanilla. Mix until smooth, about 1–2 minutes. Fold in pistachios or chips if using.

3. Bake.
Pour batter into the pan and bake 45–50 minutes, or until a toothpick comes out clean (a few moist crumbs are fine).

4. Cool smart.
Cool in the pan 10–15 minutes, then invert onto a rack. Let it cool completely before glazing or frosting. Warm cake + frosting = slip-n-slide.

Method 2: From-Scratch Pistachio Pudding Cake

1. Prep your pan and oven.
Preheat oven to 350°F. Grease and flour your Bundt pan, or grease a 9×13 pan.

2. Combine dry ingredients.
Whisk flour, sugar, baking powder, salt, and instant pudding mix in a big bowl.

3. Add wet ingredients.
Add melted butter, oil, milk, eggs, vanilla, and almond extract (if using). Mix until smooth, about 1–2 minutes. Fold in chopped pistachios if you want that extra crunch.

4. Bake and cool.
Bake in a Bundt pan for 45–55 minutes, or in a 9×13 for about 30–38 minutes. Cool as described above.

If you want official baking temperature guidance (especially if your oven runs hot or cold), Bon Appétit’s baking basics are solid.

Pro Tips & Common Mistakes

I’ve made this cake enough times to tell you exactly where it can go sideways—and how to keep it cozy and easy.

– Grease the pan like you mean it.
Bundt pans are gorgeous and also petty. Use softened butter + flour, or baking spray with flour.

– Don’t overmix.
Once the batter is smooth, stop. Overmixing can make the crumb tighter instead of tender.

– Cool before topping.
If you glaze a warm cake, it disappears into the cake. Which is not tragic, but it is confusing when you wanted a pretty drizzle.

– Want more pistachio flavor? Add almond extract.
A tiny bit (1/2 teaspoon) makes the pistachio taste louder without screaming “marzipan.”

– Toast the nuts (optional, but so good).
Spread pistachios on a sheet pan and toast at 325°F for 6–8 minutes. Let cool, then chop.

– Dry cake? Usually it’s bake time.
Ovens vary. Start checking early. Also, don’t wait for “zero crumbs” on the toothpick—moist crumbs are your friend.

For food safety and storage basics, the USDA has clear guidelines you can trust.

Storage, Make-Ahead & Freezing

This is where pistachio pudding cake really shines, because it behaves beautifully when you make it ahead.

– Room temperature: Store covered for up to 2 days. A cake dome is ideal, but plastic wrap works.

– Refrigerator: Store covered for up to 5 days (especially if frosted with cream cheese). Let slices sit out 15–20 minutes before serving so the texture softens again.

– Freezer: Wrap unfrosted cake (or individual slices) tightly in plastic wrap, then foil. Freeze up to 2–3 months. Thaw overnight in the fridge or a few hours at room temp.

Make-ahead tip: bake the cake a day early. The flavor settles, the crumb gets even more tender, and you look like someone who plans things.

Serving Suggestions

You can serve this cake plain, and no one will complain. But if you want to dress it up, here are my favorite ways.

• Simple glaze: Powdered sugar + a splash of milk + a tiny bit of vanilla. Drizzle and let it set.
• Whipped topping “cloud”: very retro, very good, and perfect if you want lightness.
• Cream cheese frosting: tangy, cozy, and basically made for pistachio. If you need one, use your favorite cream cheese frosting recipe.
• Fresh berries: raspberries or strawberries are great with the nutty sweetness.
• Coffee or strong tea: this cake loves a bitter little sidekick.

If you’re building a dessert table, this pairs nicely with other easy holiday desserts. And if you’re in a cake mood, it fits right in with best cake recipes.

FAQs about Pistachio Pudding Cake

Final Thoughts – Pistachio Pudding Cake

If you want a dessert that looks festive, tastes like pure comfort, and doesn’t ask you to spend your whole day baking, pistachio pudding cake is the move. It’s forgiving, make-ahead friendly, and somehow always gets talked about like you did something complicated (you didn’t, and we love that for you).

Bake it for a holiday, a random Sunday, or the next time you just want something cozy in the house. And when someone asks for the recipe—because they will—you can casually say, “Oh, it’s my pistachio pudding cake,” like this happens all the time.

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