Pistachio Pudding Cake Recipe: Incredibly Moist and Flavorful

Pistachio pudding cake brings together the convenience of a cake mix with the rich flavor and moisture of instant pudding. This stunning dessert features a tender, fluffy crumb with a beautiful light green color that makes it perfect for spring celebrations, holidays, or any time you want to impress.

The secret ingredient—instant pistachio pudding mix—creates an incredibly moist cake that stays fresh for days. With minimal effort and maximum flavor, this recipe transforms simple pantry staples into a bakery-quality dessert that looks as impressive as it tastes.

Reasons to Try Pistachio Pudding Cake

This pistachio pudding cake is a game-changer for busy bakers who don’t want to sacrifice flavor or texture. The instant pudding mix works magic, creating an ultra-moist crumb that traditional cakes simply can’t match. The delicate pistachio flavor is subtle yet distinctive, offering a sophisticated alternative to typical chocolate or vanilla cakes.

The gorgeous pale green hue makes this cake naturally festive for St. Patrick’s Day, Easter, baby showers, or spring gatherings without requiring food coloring. The method is foolproof—even novice bakers achieve professional results every time. The cake’s incredible moisture means it actually tastes better the next day, making it ideal for advance preparation. The simple vanilla glaze adds sweetness and visual appeal while letting the pistachio flavor shine through.

Ingredients Notes

For the Pistachio Pudding Cake:

• Yellow cake mix
• Instant pistachio pudding mix
• Eggs
• Vegetable oil
• Water
• Sour cream
• Chopped pistachios

For the Vanilla Glaze:

• Powdered sugar
• Milk
• Vanilla extract
• Butter

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How to Make Pistachio Pudding Cake

For the Pistachio Pudding Cake:

1. Prepare your bundt pan and preheat the oven
2. Combine all cake ingredients in a large bowl
3. Beat until smooth and well combined
4. Fold in chopped pistachios
5. Pour into prepared pan and bake until golden

For the Vanilla Glaze:

1. Whisk together all glaze ingredients until smooth
2. Drizzle over cooled cake
3. Garnish with additional pistachios if desired

What You Must Know About Pistachio Pudding Cake

Don’t skip the sour cream—it’s essential for achieving the signature ultra-moist texture. Light sour cream works, but full-fat produces the richest results. Make sure to thoroughly grease and flour your bundt pan, paying special attention to all the grooves and details. This cake can stick if the pan isn’t properly prepared.

Let the cake cool in the pan for exactly 15 minutes before inverting. Too soon and it may fall apart; too long and it will stick. Use the instant pudding mix, not the cook-and-serve variety—they’re not interchangeable in this recipe. The instant pudding dissolves into the batter, while cook-and-serve pudding requires heat to set properly.

Helpful Tips

Bring eggs and sour cream to room temperature before mixing for better incorporation and a smoother batter. Room temperature ingredients blend more easily and create a more uniform texture. Tap the filled bundt pan firmly on the counter a few times before baking to release air bubbles that could create holes in the finished cake.

For extra pistachio flavor, add a quarter teaspoon of almond extract to the batter—it enhances the nutty notes beautifully. If you want a deeper green color, add a tiny drop of green gel food coloring, though the pudding mix provides a lovely natural tint. Toasting the chopped pistachios before adding them intensifies their flavor and adds pleasant crunch.

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Variations and Substitutions

Try using a white cake mix instead of yellow for a lighter base that showcases the pistachio color even more. Swap the sour cream for full-fat Greek yogurt for similar moisture with added protein. For a richer dessert, replace the vanilla glaze with cream cheese frosting.

Create a chocolate-pistachio version by using chocolate cake mix—the combination is surprisingly delicious. Add white chocolate chips to the batter for pockets of sweetness throughout. For a citrus twist, add lemon or orange zest to both the cake and glaze. Replace half the water with coconut milk for tropical flair.

Serving Suggestions for Pistachio Pudding Cake

This cake shines as the centerpiece of any dessert table. Serve slices with a dollop of whipped cream and fresh berries for an elegant presentation. The cake pairs wonderfully with vanilla ice cream or lemon sorbet for a refreshing contrast.

For special occasions, dust the glazed cake with crushed pistachios and edible flowers. Serve alongside coffee or tea for afternoon gatherings. The cake also makes a delightful breakfast treat—the moderate sweetness works perfectly with morning coffee. Create individual servings by cutting the cake into cubes and layering in parfait glasses with whipped cream and fresh fruit.

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Storage and Reheating

Store pistachio pudding cake covered at room temperature for up to three days, or refrigerate for up to one week. The high moisture content means this cake actually improves over the first day or two as flavors meld. Cover tightly with plastic wrap or store in an airtight cake container to prevent drying.

For longer storage, wrap unglazed cake slices individually in plastic wrap, then place in freezer bags and freeze for up to three months. Thaw overnight in the refrigerator or at room temperature for a few hours. Add the glaze after thawing for the freshest appearance. This cake is delicious served cold, at room temperature, or slightly warmed—microwave individual slices for 10-15 seconds if desired.

Nutrition Facts (Per Serving)

Based on 12 servings

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Pistachio Pudding Cake Recipe: Incredibly Moist and Flavorful

This pistachio pudding cake is incredibly moist and flavorful! Made with cake mix and instant pudding, it's an easy dessert perfect for any celebration.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course CAKE, Dessert

Cuisine American

Servings 12 servings

Calories 285 kcal

Ingredients

  

For the Pistachio Pudding Cake:

• 1 box 15.25 oz yellow cake mix
• 1 box 3.4 oz instant pistachio pudding mix
• 4 large eggs room temperature
• ½ cup vegetable oil
• 1 cup water
• 1 cup sour cream
• ½ cup chopped pistachios

For the Vanilla Glaze:

• 1½ cups powdered sugar
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 tablespoon melted butter
• Additional chopped pistachios for garnish optional

Instructions

 

For the Pistachio Pudding Cake:

• Preheat your oven to 350°F (175°C) and thoroughly grease and flour a 12-cup bundt pan, making sure to coat all the grooves
• In a large mixing bowl, combine the cake mix, instant pistachio pudding mix, eggs, vegetable oil, water, and sour cream
• Beat with an electric mixer on medium speed for 2-3 minutes until the batter is smooth and well combined
• Gently fold in the chopped pistachios using a spatula
• Pour the batter evenly into the prepared bundt pan
• Tap the pan firmly on the counter 2-3 times to release any air bubbles
• Bake for 45-50 minutes, or until a toothpick inserted near the center comes out clean or with just a few moist crumbs
• Remove from the oven and let the cake cool in the pan on a wire rack for exactly 15 minutes
• Carefully invert the cake onto the wire rack and allow it to cool completely before glazing

For the Vanilla Glaze:

• In a medium bowl, whisk together the powdered sugar, milk, vanilla extract, and melted butter until smooth and pourable
• If the glaze is too thick, add milk one teaspoon at a time; if too thin, add more powdered sugar
• Drizzle the glaze generously over the completely cooled cake, allowing it to drip down the sides
• Immediately sprinkle with additional chopped pistachios if desired
• Let the glaze set for 15-20 minutes before slicing and serving

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