Description
This Pistachio Pudding Cake is ultra-moist, sweet, and lightly nutty with that classic festive green color. Choose the quick box-mix method or an easy from-scratch version—both are beginner-friendly and perfect with a simple glaze or cream cheese frosting.
Ingredients
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 recommended)
1/2 cup sour cream
1 teaspoon vanilla extract
Optional: 1/2 cup chopped pistachios
Optional: 1/2 cup white chocolate chips
Optional: a few drops green food coloring
Option 2: From-Scratch Version
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 slightly cooled (or softened)
1/2 cup neutral oil
1 cup milk
4 large eggs
1 teaspoon vanilla extract
Optional: 1/2 teaspoon almond extract
Optional: 1/2 cup chopped pistachios
Optional: green food coloring
Instructions
Method 1: Box Mix Pistachio Pudding Cake
1. Preheat oven to 350°F (175°C). Grease a Bundt pan very well (get into all the grooves).
2. Whisk cake mix and instant pistachio pudding mix together in a large bowl.
3. Add eggs, oil, milk, sour cream, and vanilla. Mix until smooth, about 1–2 minutes.
4. Fold in chopped pistachios and/or white chocolate chips if using.
5. Pour batter into prepared pan. Bake 45–50 minutes, or until a toothpick comes out clean (moist crumbs are okay).
6. Cool in pan 10–15 minutes, then invert onto a rack. Cool completely before glazing or frosting.
Method 2: From-Scratch Pistachio Pudding Cake
1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan (or grease a 9×13 pan).
2. Whisk flour, sugar, baking powder, salt, and instant pistachio pudding mix in a large bowl.
3. Add butter, oil, milk, eggs, vanilla, and almond extract (if using). Mix until smooth, about 1–2 minutes.
4. Fold in chopped pistachios if using. Add a few drops of green food coloring if you want a brighter green.
5. Bake in a Bundt pan 45–55 minutes, or in a 9×13 pan about 30–38 minutes (start checking early).
6. Cool in pan 10–15 minutes (Bundt), then invert and cool completely before topping.
Notes
• Use instant pudding (not cook-and-serve) for the best texture.
• Don’t overmix—stop once the batter is smooth to keep the crumb tender.
• Bundt pans can stick: use baking spray with flour, or butter + flour thoroughly.
• For stronger pistachio flavor, add 1/2 teaspoon almond extract (optional).
• Toast chopped pistachios at 325°F for 6–8 minutes for extra nutty flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 260mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg