Pistachio Pudding Cake Mix

If you’re in the mood for a sweet treat that’s got just the right mix of nostalgia and nutty goodness, this Pistachio Pudding Cake is one you’ll want to bookmark. It’s the kind of bundt cake that’s ridiculously easy to throw together, but still feels a little special—especially with that beautiful green tint and the crunch of real pistachios throughout. It’s been a family favorite in my kitchen for years, and I always bring it out when I need something quick that still gets compliments.

What Exactly Is Pistachio Pudding Cake?

Despite the name, there’s no creamy pudding center here—this is a soft, moist bundt cake that gets its name from one of the star ingredients: instant pistachio pudding mix. That mix not only brings in that mild, nutty flavor we love, but also helps keep the cake soft for days. It reminds me a lot of those retro bakes from potlucks and birthdays when I was growing up—reliable, simple, and always polished off before the party’s over.

The pudding mix also gives the cake a gentle green color, making it a fun option for spring brunches or something festive for St. Patrick’s Day. I’ve even made it during the holidays with a dusting of powdered sugar for a snowy look.

What You’ll Need to Make It

Here’s what I keep on hand when I know this cake is happening. Nothing fancy—just pantry staples and a few baking classics.

Kitchen Tools

• A 10- or 12-cup bundt cake pan

• Electric mixer (hand or stand)

• Large mixing bowl

• Rubber spatula

• Cooling rack

Ingredients

• 1 box (15.25 oz) yellow cake mix

• 1 box (3.4 oz) instant pistachio pudding mix

• ¾ cup sour cream

• ¾ cup vegetable oil

• 3 large eggs, lightly beaten

• 2 teaspoons vanilla extract

• ½ cup water

• ½ cup roughly chopped pistachios (plus more for topping)

I always use roasted, unsalted pistachios when I can find them. They bring just the right texture without overwhelming the flavor. And the sour cream? It gives the cake a rich, almost buttery crumb.

Step-by-Step: How I Make It

1. Mix the Batter

In a large bowl, I combine everything except the pistachios. A hand mixer on medium for two minutes does the trick. The batter will be smooth, thick, and lightly tinted green—honestly, it’s so pretty even before baking.

2. Fold in the Pistachios

This is where you get those bites of crunch. Stir them in gently with a spatula so they’re evenly spread through the batter.

3. Pour and Bake

Grease your bundt pan generously—I like using baking spray with flour in it. Pour in the batter and smooth out the top. Bake at 350°F for 45–50 minutes, or until a toothpick comes out clean.

4. Cool Down

Let it sit in the pan for about 20 minutes. I know it’s tempting to rush this part, but giving it time helps it release cleanly. Once cooled, turn it out onto a wire rack and let it finish cooling completely.

How I Like to Top It

My go-to is a simple vanilla glaze—just powdered sugar, a splash of milk, and a touch of vanilla extract. I drizzle it generously and sprinkle some extra chopped pistachios on top. The glaze hardens slightly and adds just the right amount of sweetness.

But honestly, this cake is a blank canvas:

• Cream cheese frosting works beautifully for something richer

• Chocolate ganache for a more decadent twist

• A light dusting of powdered sugar if you want to keep it simple

• Even whipped cream (homemade or store-bought) is lovely alongside a slice

Storage Tips That Actually Work

This cake stays moist for days thanks to the pudding mix. In fact, I almost prefer it the next day after it’s had a chance to settle and develop flavor.

Room Temp:

Store the whole cake or individual slices in an airtight container at room temperature for up to 3 days.

Freezer Friendly:

If you want to save some for later, slice it up and wrap each piece tightly in plastic wrap. Pop the slices into a zip-top freezer bag and freeze for up to a month.

To Reheat:

Let a slice thaw on the counter or microwave it for about 30–60 seconds. It comes out soft, warm, and just as good as fresh.

Yield: 12

Pistachio Pudding Cake Mix

Print

A soft, nutty bundt cake with a subtle green hue and a sweet vanilla glaze—this pistachio pudding cake is one of those cozy bakes that feels right at home year-round. It starts with a shortcut (hello, cake mix and pudding mix!) but tastes like something you’d find in grandma’s kitchen.

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Ingredients

• ¾ cup sour cream
• ½ cup water
• 1 box yellow cake mix (15.25 oz)
• 1 box instant pistachio pudding mix (3.4 oz)
• ¾ cup vegetable oil
• 3 large eggs, lightly beaten
• 2 teaspoons pure vanilla extract
• ½ cup pistachios, roughly chopped (plus more for topping)

For the Glaze:

• 1 cup powdered sugar
• ½ teaspoon vanilla extract
• 1–2 tablespoons milk

Instructions

1. Start by preheating your oven to 350°F. Generously grease a 10- or 12-cup bundt pan with baking spray and set it aside.
2. In a large mixing bowl, combine the sour cream, water, cake mix, pudding mix, oil, eggs, and vanilla. Beat with a hand mixer on medium speed until the batter is smooth and well blended—about 2 minutes. Gently fold in the chopped pistachios.
3. Pour the batter evenly into the prepared bundt pan. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 20 minutes, then carefully invert onto a wire rack to cool completely.
4. While the cake cools, whisk together powdered sugar, vanilla extract, and milk until smooth. Adjust the milk for your desired glaze consistency. Once the cake has cooled, drizzle the glaze over the top and finish with a sprinkle of extra chopped pistachios.

Notes

• This cake stays moist for days thanks to the pudding mix. Keep it covered at room temperature for up to 3 days. For longer storage, wrap slices tightly in plastic wrap and store in a freezer-safe bag for up to a month. It tastes even better the next day, so it’s perfect for making ahead!

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 417Total Fat 22gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 15gCholesterol 56mgSodium 383mgCarbohydrates 50gFiber 1gSugar 31gProtein 5g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Why I Keep Coming Back to This Cake

This is one of those recipes that’s low-effort but still delivers. I make it when I’m short on time, when guests are coming over, or just when I feel like something a little special with my afternoon coffee.

It’s also great for holidays—I’ve made it for St. Patrick’s Day, Easter, and even Christmas with a little red and green topping. And if you’ve got kids around, they’re usually curious about the green color and more than happy to taste-test.

Try other Pudding recipes:

• Magnolia Bakery’s Banana Pudding
• Jamaican Sweet Potato Pudding
• Indian Rice Pudding