Name: Pistachio Pudding Cake Recipe
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Cuisine: American
Ingredients: 1 package yellow cake mix 15.25 ounces; 1 package instant pistachio pudding mix 3.4 ounces; 3/4 cup sour cream; 3/4 cup vegetable oil; 3 large eggs lightly beaten; 2 teaspoons pure vanilla extract; 1/2 cup water; 1/2 cup roughly chopped pistachios plus extra for garnish; 1 cup powdered sugar; 1/2 teaspoon pure vanilla extract; 1-2 tablespoons milk

Jump to Recipe· 4.5 from 34 reviews

If you’ve never tried a Pistachio Pudding Cake before, you’re in for a real treat! This Pistachio Pudding Cake Recipe is one of those magical desserts that’s incredibly easy to make but tastes like you spent hours in the kitchen. Its moist, tender crumb with little bursts of crunch from chopped pistachios—plus a sweet vanilla glaze—makes it my go-to for everything from casual coffee afternoons to special celebrations. Stick with me, and I’ll share all my tips to get it just right for you!

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Why This Recipe Works

Moisture Boost: The pistachio pudding mix keeps the cake irresistibly moist without any extra effort.
Flavor Harmony: The combination of yellow cake mix, sour cream, and pistachios creates a perfect balance of sweet and nutty flavors.
Simple Yet Fancy: It looks stunning with minimal decoration, making it ideal for both everyday treats and guests.
Reliable Texture: The folding in of chopped pistachios ensures every bite is satisfying without collapsing the batter.

Pistachio Pudding Cake, pistachio cake, pistachio dessert, easy pistachio cake recipe, moist pistachio cake - A round bundt cake with a golden-brown crust sits on a white cake stand with a wooden base, placed on a white marbled surface. The cake has a smooth white icing drizzled over the top, flowing down the sides in thick streams. It is decorated with scattered chopped pistachio nuts that add green and brown speckles to the white icing. One slice is being lifted by a metal spatula, revealing the light green inside texture of the cake, which shows small bits of pistachio throughout. The focus is on the lifted slice and the overall rich texture of the cake. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients for this Pistachio Pudding Cake Recipe might look straightforward, but each one plays an important role. From my experience, using a good-quality instant pistachio pudding mix instantly elevates the flavor, while the sour cream adds tenderness and keeps the cake moist for days.

Pistachio Pudding Cake, pistachio cake, pistachio dessert, easy pistachio cake recipe, moist pistachio cake - Flat lay of a small mound of bright yellow cake mix powder, a small heap of pale green instant pistachio pudding mix, a small white ceramic bowl of thick sour cream, a small white ceramic bowl filled with golden vegetable oil, three large whole brown eggs with clean shells, a small white ceramic bowl holding clear water, a few small glass bowls containing pure vanilla extract, a small white ceramic bowl with white powdered sugar, a small white ceramic bowl with creamy milk, and a neat pile of roughly chopped natural green pistachios arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Yellow cake mix: A great base that provides structure and a familiar comforting cake flavor without extra steps.
Instant pistachio pudding mix: It’s the secret weapon that amps up both flavor and moisture.
Sour cream: Adds richness and softens the crumb for the perfect tender bite.
Vegetable oil: Keeps the cake light and moist compared to butter in this context.
Eggs: Bind everything together and contribute to the cake’s rise.
Vanilla extract: Deepens flavor and complements pistachios beautifully.
Water: Helps thin out the batter to the right consistency.
Chopped pistachios: Bring a wonderful crunch and visual appeal—don’t skimp on this!
Powdered sugar (for glaze): Adds sweetness and a lovely sheen when drizzled.
Milk (for glaze): Adjusts glaze consistency so it drapes perfectly.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Pistachio Pudding Cake Recipe is how easy it is to customize based on what you have and your mood. I often play around with adding flavors or texture elements to make it mine, and you’ll enjoy making it your own too.

Add citrus zest: I love adding a little lemon or orange zest to brighten the flavor and contrast the nuttiness.
Swap the nuts: If pistachios aren’t your fave, toasted almonds or pecans give a nice alternative crunch.
Make it gluten-free: Use a gluten-free yellow cake mix — it still comes out fantastic.
Use Greek yogurt: You can substitute sour cream with Greek yogurt for a tangier twist and a slight protein boost.

Step-by-Step: How I Make Pistachio Pudding Cake Recipe

Step 1: Prep and Mix Your Batter

First things first, preheat your oven to 350°F (175°C) and spray your bundt pan generously with baking spray—this is essential to prevent sticking, especially since this cake is pretty moist. In a large bowl, combine the dry cake mix and pistachio pudding mix. Then add sour cream, vegetable oil, lightly beaten eggs, vanilla extract, and water. Using an electric mixer on medium speed, beat the mixture for two full minutes—this step is key to a smooth batter and lovely texture. Finally, gently fold in your chopped pistachios by hand to keep those lovely nutty bits intact without shrinking the volume.

Step 2: Bake and Cool

Pour the batter evenly into your prepared bundt pan, smoothing the top with a spatula. Bake for about 45 to 50 minutes until a toothpick inserted comes out clean—don’t rush this part. Let the cake cool in the pan for at least 20 minutes; from past experience, this resting time helps the cake firm up just enough to turn it out without cracking. If your bundt pan has intricate designs, give it a bit more time to cool so the pattern stays perfect when you flip it onto a wire rack to cool completely.

Step 3: Glaze and Garnish

While the cake cools, whisk together the powdered sugar, vanilla extract, and milk to make a smooth glaze that’s just thick enough to drizzle—not runny but not stiff either. Pour it artfully over the cooled cake and immediately sprinkle more chopped pistachios on top for a beautiful finish with that extra nutty crunch. It’s these little extra touches that make it look like you went the extra mile, even though the cake practically makes itself!

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Pro Tips for Making Pistachio Pudding Cake Recipe

Room Temperature Eggs: Using eggs straight from the fridge can cause uneven mixing; I always let mine warm up for about 15 minutes first.
Don’t Overmix: After adding the pistachios, fold them in gently to maintain that light texture without breaking nuts or developing gluten.
Cooling Patience: I can’t stress enough how important it is to let the cake cool partially before unmolding—it avoids cracks and keeps the shape intact.
Glaze Consistency: Adjust the milk in your glaze drop by drop; too thin and it runs off, too thick and it looks clumpy.

How to Serve Pistachio Pudding Cake Recipe

Pistachio Pudding Cake, pistachio cake, pistachio dessert, easy pistachio cake recipe, moist pistachio cake - A slice of light green pistachio cake with small bits of pistachio inside and a thin layer of white icing on top, decorated with chopped pistachios, sits on a white plate. The cake has one thick layer with a brown crust. A silver fork rests on the plate next to the slice. In the background, there is more cake with the same icing on a white plate, a clear glass cup filled with dark coffee, and a white coffee cup handle is partially visible. The surface is a white marbled texture with scattered whole pistachios nearby. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a big fan of keeping it simple with extra chopped pistachios on top for crunch and color, but sometimes I add a dusting of powdered sugar or a few edible flowers when guests come over—it instantly makes the cake feel special without extra sugar.

Side Dishes

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla bean ice cream. I also like serving it alongside a fresh berry salad or a warm cup of chai tea, which bring subtle contrasts to its sweetness and nuttiness.

Creative Ways to Present

For birthdays or gatherings, I once served slices on pretty dessert plates topped with a spoonful of lemon curd and a sprig of mint—it was a hit! You could also drizzle a pistachio or cream cheese frosting for a festive touch or cut the cake into small squares and serve with coffee at a brunch buffet.

Make Ahead and Storage

Storing Leftovers

I usually cover the cake loosely with plastic wrap or keep it in an airtight container at room temperature for up to 3 days. It holds its moisture really well, but after a couple of days, the flavors deepen and it tastes even better—perfect for slicing into afternoon snacks.

Freezing

If you have slices leftover, I wrap them individually in plastic wrap and pop them in a zip-top freezer bag. They freeze nicely for up to a month. When I want to enjoy some later, I just thaw the slices in the fridge overnight — no sogginess, just fresh taste.

Reheating

To bring leftover cake back to life, I pop slices in the microwave for about 15-20 seconds. It revives the moistness without drying it out, especially if you serve it with a little ice cream or cream on the side.

FAQs

Can I use homemade pistachio pudding instead of instant mix?

Great question! The instant pistachio pudding mix is specially formulated to set in cakes and maintain moisture. Homemade pudding tends to be more liquidy and might make the batter too wet, affecting texture. I recommend sticking with the instant mix for best results.
What if I don’t have a bundt pan?

No worries! You can bake this cake in a 9×13-inch pan; just expect it to take a little less time—start checking for doneness around 35 minutes.
Does this cake taste strongly of pistachios?

It has a lovely pistachio flavor that’s not overpowering—more subtle and nutty, which pairs beautifully with the sweet vanilla and sour cream notes.
Can I make this cake gluten-free?

Absolutely! Just swap the yellow cake mix for a gluten-free version, and ensure your instant pudding mix is gluten-free too. The texture remains just as tender.

Final Thoughts

I absolutely love making this Pistachio Pudding Cake Recipe because it feels like such a win-win: effortless to whip up, pleasing to look at, and delightful to eat. Whether you’re baking for a crowd or just craving a sweet, comforting treat, this cake delivers every time. So grab that box of pudding mix and let’s get baking—I promise you’ll turn into a pistachio pudding cake fan, just like me!

Pistachio Pudding Cake Recipe