Pistachio Pudding Cake Recipe

If you’re craving something sweet, nostalgic, and impossibly moist, this Pistachio Pudding Cake is about to become your new favorite bake. With its signature pale green hue, nutty aroma, and soft, tender crumb, it’s the kind of dessert that brings everyone back for seconds. It’s made easy with a box of cake mix and instant pistachio pudding, yet the flavor feels like something straight out of a vintage bakery window. And that optional almond glaze? A dreamy finish. Trust me, you’re going to love this one.

Why You’ll Love This Recipe

• Beautifully Moist and Tender: Thanks to the pudding mix and soda, this cake stays soft and fluffy every time.
• Easy and Effortless: Just a handful of ingredients and a single bowl—no fancy equipment or techniques needed.
• Nostalgic and Fun: It’s got that retro charm with a modern twist, perfect for holidays, potlucks, or anytime you want to impress.
• Customizable: Add chopped pistachios, chocolate chips, or a simple glaze—make it yours!

Ingredients

Here’s what you’ll need to whip up this irresistible Pistachio Pudding Cake:

• White or Yellow Cake Mix: Forms the base of the cake; choose white for a brighter green color.
• Instant Pistachio Pudding Mix: Adds signature flavor, color, and moisture to the cake.
• Eggs: Provide structure and richness to the batter.
• Club Soda or Lemon-Lime Soda: Makes the cake light and fluffy; choose lemon-lime soda if you want a sweeter flavor.
• Vegetable Oil: Keeps the cake moist and tender.
• Chopped Pistachios (optional): For added texture and nutty crunch—totally worth it if you love pistachios!

For the Optional Glaze:

• Powdered Sugar: Creates that sweet, silky base for the glaze.
• Milk: Helps thin the glaze to the perfect drizzling consistency.
• Almond Extract (or Vanilla): Adds a fragrant, bakery-style finish.
• Chopped Pistachios: A final sprinkle of color, crunch, and flavor.

Note: Full measurements and instructions are available in the recipe card just below the article.

How to Make the Recipe

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease and flour a bundt pan for a classic look, or use a 9×13-inch baking dish for easy slicing.

Step 2: Mix the Batter

In a large bowl, whisk together the cake mix and pudding mix. Add the eggs, soda, and oil. Beat with an electric mixer for about 2 minutes, or until smooth and fluffy. If you’re using chopped pistachios, fold them in gently.

Step 3: Bake

Pour the batter into your prepared pan. Bake for:

• 45–50 minutes in a bundt pan
• 30–35 minutes in a 9×13-inch pan
  You’ll know it’s done when a toothpick inserted in the center comes out clean.

Step 4: Cool

Let the cake cool for 10–15 minutes in the pan. If using a bundt pan, carefully turn it out onto a wire rack to cool completely. If using a 9×13, you can leave it right in the pan.

Step 5: Make the Glaze (Optional)

Whisk together powdered sugar, milk, and almond extract until smooth and pourable. Drizzle over the cooled cake and top with chopped pistachios for that wow factor.

Pro Tips for Making the Recipe

• Don’t Overmix: Once everything is combined, stop mixing to keep the cake light and fluffy.
• Use Club Soda for a Milder Sweetness: If you want to keep the cake more subtle, go with club soda. Lemon-lime adds more sweetness and a citrusy zing.
• Make It Festive: Mini chocolate chips or even a few drops of green food coloring can make this even more fun for holidays!
• Cool Completely Before Glazing: That way the glaze stays on top instead of melting right in.

How to Serve

This cake is lovely all on its own with a warm cup of coffee or tea, but here are a few extra-serving ideas:

• With Whipped Cream: A dollop of whipped cream takes it over the top.
• As a Brunch Dessert: Pair with fresh berries or citrus segments for a fresh bite.
• Holiday Table Star: The green color and nutty flavor make it perfect for Christmas, Easter, or St. Patrick’s Day.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in an airtight container at room temperature for up to 3 days. It stays moist and delicious without refrigeration!

Freezing

Yes, you can freeze it! Wrap individual slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge or at room temp.

Reheating

This cake is best enjoyed at room temperature, but you can gently warm slices in the microwave for 10–15 seconds if you’d like.

FAQs

Can I use a different flavor of pudding mix?
You can! While pistachio gives it that iconic taste and color, vanilla or white chocolate pudding will still create a soft, moist cake with a different flavor twist.

What can I use instead of club soda?
Lemon-lime soda (like Sprite or 7UP) is a great substitute and adds a touch more sweetness. You could even use seltzer water in a pinch!

Do I have to use a bundt pan?
Nope! A 9×13-inch baking dish works just as well and makes the cake easier to slice and serve.

How do I keep the glaze from soaking into the cake?
Make sure the cake is fully cooled before glazing. A warm cake will absorb the glaze like a sponge!