Pistachio 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.
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.
Why You’ll Love This Cake
Moist and flavorful. Pistachio pudding, sour cream, and club soda make this cake incredibly soft and tender.
Beautiful presentation. The pale green crumb and chopped pistachios make it a stunning centerpiece.
Foolproof and easy. Made with cake mix and instant pudding, it’s perfect for beginner bakers or when you need something quick.
Customizable. It’s easy to tweak the flavors with add-ins like citrus, chocolate, or spices.
Perfect for any occasion. Serve it for holidays, potlucks, afternoon tea, or a casual family dessert.
Ingredient Notes
- Cake mix: Use white or yellow cake mix—either works as a neutral base for pistachio flavor.
- Pudding mix: Be sure to use instant pistachio pudding (3.4 oz box); it adds both moisture and flavor.
- Eggs: Add structure and richness.
- Neutral oil: Canola or vegetable oil helps keep the crumb soft.
- Club soda or ginger ale: Adds lift and a subtle sparkle to the batter.
- Sour cream: Provides moisture and a touch of tang to balance sweetness.
- Pistachios: Chop them finely so they disperse evenly in the batter and on top.
Steps to Make Pistachio Pudding Cake
- Start by greasing and flouring a Bundt pan or spraying it well with baking spray, then preheat your oven so it’s ready to go.
- In a large bowl, mix the cake mix, pudding mix, eggs, oil, club soda or ginger ale, sour cream, and vanilla. Use a mixer on low at first to combine, then beat a few minutes on medium until smooth and fluffy.
- Fold in the finely chopped pistachios, then pour the batter into the prepared pan.
- Bake until the cake is set and springs back lightly when touched—usually around 45 minutes. Let it cool in the pan for a bit before turning it out onto a rack.
- While the cake cools, whisk up a quick glaze with powdered sugar, milk, and vanilla. Spoon it over the fully cooled cake and finish with a sprinkle of chopped pistachios for an extra-pretty touch.
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 and Reheat
Store at room temperature: Keep the cake in an airtight container for up to 3 days once cooled and the glaze is set.
Refrigerate: Chill the cake for up to 1 week if your environment is warm or if you use a cream cheese glaze.
Freeze: Wrap slices or the whole cake tightly and freeze for up to 3 months. For best results, glaze after thawing rather than before freezing.
Pistachio Pudding Cake
Ingredients
- 1 15.25-oz box white cake mix, or yellow
- 1 3.4-oz pkg instant pistachio pudding mix
- 4 eggs, large
- 1/2 cup vegetable oil, such as canola
- 1 cup ginger ale, or club soda
- 2 teaspoons vanilla extract
- 1/3 cup sour cream
- 1/2 cup pistachios, finely chopped
Glaze
- 1 1/2 cups powdered sugar
- 2 to 4 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 cup pistachios, finely chopped
Instructions
- Prep the pan. Grease and flour a 10-inch Bundt cake pan or spray it with baking spray and heat the oven to 350 F.
- Make the batter. 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.
- Add the nuts. Fold the chopped pistachios into the batter and pour into the prepared Bundt cake pan.
- Bake. Bake the cake for about 40 to 50 minutes, or until the cake springs back when lightly touched with a finger..
- Cool the cake. Cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely..
Prepare the Glaze
- Make the glaze. Whisk the confectioners' sugar with the milk and 1/2 teaspoon of vanilla until the mixture reaches a glaze consistency. Spoon over the cooled cake and garnish with chopped pistachios.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
