If you’re looking for a cake that’s easy, moist, attractive, and bursting with flavor, this pistachio pudding cake is the perfect choice. With its wonderfully moist texture and nutty essence, this pistachio cake brings together the convenience of a store-bought cake mix with the unique taste of pistachio pudding for a dessert that feels extra special without the extra effort. The addition of club soda ensures a soft crumb, while sour cream adds a subtle tang that balances the sweetness.
Topped with a silky vanilla glaze and sprinkled with finely chopped pistachios, this cake is a showstopper for any occasion, whether it’s a casual family gathering, a holiday celebration, or a simple treat with your afternoon tea or coffee. It’s also remarkably easy to customize! From adding a hint of citrus to incorporating chocolate or coconut, there are endless ways to make this recipe your own.
Whether you’re a seasoned baker or just starting out, this cake is a foolproof dessert that will impress with both its flavor and presentation.
Recipe Variations
Chocolate Pistachio Cake: Add 3/4 cup of mini chocolate chips to the batter for a sweet contrast.
Flavoring Twist: Swap the vanilla extract for orange or almond flavoring.
Cream Cheese Glaze: Replace the vanilla icing with a cream cheese glaze. If you make a cream cheese glaze, store leftovers in the fridge.
Spiced Pistachio Pudding Cake: Enhance the warm flavors by adding a dash of cinnamon or cardamom to the batter.
How to Store
Room Temperature: The cake may be stored in an airtight container at room temperature for up to 3 days. Make sure the cake is completely cooled and the icing is set before covering it.
Refrigerator: The refrigerator can draw out moisture, but it can also extend the storage time to as long as 1 week. If the icing contains cream cheese or the environment is very hot and humid, the cake should be refrigerated.
Freezer: Wrap and freeze individual slices or the whole cake for up to 3 months. If you are planning to freeze the whole cake, ice it just before serving.
PrintPistachio Pudding Cake
Make your dessert special with a pistachio pudding cake that combines cake mix and pudding for a moist, delicious treat. It’s moist, nutty, and topped with a silky vanilla glaze.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 16 1x
- Category: Cakes, Cake Mix Desserts
- Method: Bake
- Cuisine: Quick & Easy
Ingredients
- 1 box (15.25 ounces) white or yellow cake mix
- 1 package (3.4 ounces) instant pistachio pudding mix
- 4 large eggs
- 1/2 cup neutral oil, such as canola
- 1 cup ginger ale (or club soda)
- 2 teaspoons vanilla extract
- 1/3 cup sour cream
- 1/2 cup finely chopped pistachios
Glaze
- 1 1/2 cups powdered sugar
- 2 to 4 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 cup finely chopped pistachios
Instructions
- Grease and flour a 10-inch Bundt cake pan or spray it with baking spray and heat the oven to 350 F.
Credit: Diana Rattray - Combine the cake mix, pudding mix, eggs, oil, ginger ale, sour cream, and vanilla in a large mixing bowl with an electric mixer on low speed. Beat until combined. Increase the speed to medium, and beat for 3 more minutes.
Credit: Diana Rattray - Fold the chopped pistachios into the batter and pour into the prepared Bundt cake pan.
Credit: Diana Rattray - Bake the cake for about 40 to 50 minutes, or until the cake springs back when lightly touched with a finger.
Credit: Diana Rattray - Cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
Credit: Diana Rattray
Prepare the Glaze
- Whisk the confectioners’ sugar with the milk and 1/2 teaspoon of vanilla to make a glaze consistency. Spoon over the cooled cake and garnish with chopped pistachios.
Credit: Diana Rattray
