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If you’ve been on the hunt for the perfect Pistachio Cake—moist, tender, and the kind that keeps folks coming back for “just one more slice”—this is the one. It’s light but decadent, topped with a cool, creamy pistachio frosting that brings it all together in the most delicious way. With a few little tweaks I’ve learned over the years, it bakes up with the perfect texture every time… and I just know you’re going to love it.
This cake has been a family favorite for—okay, I hate to admit it—but going on 35 years now! My sweet sister-in-law Peggy shared this recipe with me not long after I got married, and let me tell you, it’s been a staple at family gatherings ever since. One bite and I knew it was something special.
The secret? It’s all in that dreamy pudding combo. We use both milk and water in the batter, which makes it creamier than your average mix. Then we up the egg count and toss in an extra packet of pistachio pudding. That little extra gives you a cake that’s incredibly moist, flavorful, and honestly? Add that creamy, cool frosting on top, and it’s just about as close to heaven as you’ll get here on earth.
Nikki’s Recipe Rundown
- Taste & Texture: Soft, moist, and loaded with nostalgic pistachio flavor. The whipped frosting adds a light, creamy finish.
- Ease: One bowl, no fuss. Cake mix and pudding keep it super simple.
- Pros: Quick to mix, bakes like a dream in a bundt, and the frosting is only three ingredients.
- Considerations: It has to be fully baked or it’ll fall—test it in the center and by the inner tube.
- Recipe Worthy: Perfect for Easter, baby showers, Sunday dinners, Christmas, or whenever you need something that feels special but comes together easy-peasy.
Ingredient Needed for Pistachio Pudding Cake
- White cake mix: The base that makes this whole thing so simple.
- Instant pistachio pudding mix: Adds flavor and a pretty green tint. You’ll need 3 boxes. Don’t skip it—it’s the star.
- Vegetable oil: Keeps the cake moist and tender.
- Water & milk: Combo keeps the texture just right.
- Eggs: They give the cake lift and structure. Room temperature makes all the difference!
- Whipped topping: Light and fluffy—makes the easiest frosting ever.
- Whole milk: Helps make the frosting creamy and spreadable.
Variations and Substitutions
- Try using a yellow cake mix for a slightly richer flavor.
- Add-ins: Sprinkle chopped pistachios or mini chocolate chips into the batter before baking for a fun twist.
- If you want a brighter green, add a few drops of green food coloring to enhance the color of the cake and icing.
- Decoration Ideas: Top with maraschino, black cherries, or pistachios. For holidays, add festive sprinkles or sanding sugars to match.
How To Make Pistachio Cake Recipe
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (or 325°F if you’re using a dark nonstick pan). Grease and flour a 12-cup bundt or tube pan, or give it a good spray with baking spray.
Step 2: Make the Batter
In a large mixing bowl or the bowl of your stand mixer with the paddle attachement, combine the dry cake mix and both packages of dry pistachio pudding, oil, water, and milk. Start on low speed and then bump it up to medium to mix all the wet ingredients together.
Once that’s looking good, beat in the eggs one at a time, mixing well after each one. You want the batter to be smooth, fluffy, and a bit airy.
Step 3: Bake the Cake
Pour the batter into your prepared pan.
Bake for 45 to 60 minutes—mine usually hits the sweet spot at 50. Start checking at 40 (especially the first time you bake this) and be sure to test both the center and near the inner tube. A toothpick should come out clean when it’s ready.
Step 4: Let it Cool Completely
Let the cake cool in the pan for about 5 to 10 minutes, then flip it out onto a cooling rack and let it cool completely.
Step 5: Make the Frosting
While the cake is cooling, make the icing. In a medium bowl, beat together the pudding mix and milk until smooth.
Then fold in the whipped topping.
Step 6: Frost and Serve
Cover and refrigerate the whipped pudding frosting so it can thicken while the cake finishes cooling.
Once the cake is fully cooled, frost it with that dreamy pistachio topping. Slice, serve, and enjoy!
Recipe Tips
- Don’t rush the cooling process: Let the cake cool in the pan for 5 to 10 minutes, then invert it onto a rack to cool completely. This helps it firm up and prevents the frosting from melting when applied.
- Chill the frosting before using: Once you mix the pudding and milk, then fold in the whipped topping, let it chill in the fridge while the cake cools. It thickens up beautifully and spreads like a dream.
- Use a light-colored bundt pan if possible: Dark pans tend to brown the outside more quickly, which can lead to an underbaked center. If you only have a dark nonstick pan, reduce the oven temp to 325°F. I love this one from Nordic Ware!
- Test for doneness in two places: Don’t just poke the middle—also test near the inner tube of the bundt pan. That area can often stay underbaked even if the rest looks done.
- Room temp ingredients matter: Especially the eggs—cold eggs won’t incorporate as smoothly, and they can affect how the cake rises.
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Recipe FAQs
Most likely, it wasn’t baked all the way through. This cake is super moist thanks to the pudding, so it needs the full baking time. Always test in two spots: the center and right next to the inner tube of your bundt pan. A toothpick should come out clean or with just a few crumbs—no wet batter.
You can, but just know that homemade whipped cream isn’t as stable as Cool Whip. If you go that route, I recommend frosting the cake the same day you plan to serve it, or at most a day ahead. For the best texture, enjoy it within 1 to 2 days. Cool Whip holds up better for make-ahead and leftovers, so it’s still my go-to for this recipe.
Yes, you sure can! Just be sure to adjust the bake time. Start checking for doneness around the 25-minute mark. And don’t forget to grease the pan well or use baking spray to prevent sticking.
How to Store a Pistachio Bundt Cake
Can You Make-Ahead a Pistachio Cake?
You can absolutely bake this cake ahead of time! If you’re planning to serve it within a day or two, bake and let it cool completely, then wrap the whole cake tightly in plastic wrap or aluminum foil. Store it at room temperature (unfrosted) or in the fridge (if it’s already frosted) until you’re ready to serve. For the best frosting texture, wait to frost until the day of serving if you can.
Storage: Once frosted, cover the cake loosely with plastic wrap or a cake dome (I love mine) and keep it in the refrigerator. Because of the whipped topping and pudding frosting, it needs to stay chilled. It’ll stay fresh and delicious for 3 to 4 days—make sure it’s well covered so it doesn’t dry out or absorb fridge smells.
Freezer: To freeze, skip the frosting step. Wrap the completely cooled cake—either whole or sliced—tightly in plastic wrap and then again in foil, or pop it into a freezer-safe airtight container. It’ll keep beautifully for up to 2 months. If you want to freeze individual slices, it’s a great way to have a ready-to-go treat on hand. Just thaw a slice in the fridge or at room temp, then top with a dollop or pipe on a swirl of frosting right before serving. Easy and delicious!
What to Serve with Pistachio Pudding Cake
Pistachio Cake is a soft, lightly sweet treat that pairs beautifully with all kinds of sips and sides. For a simple, comforting finish to a meal, serve it with a hot cup of coffee, espresso, Dalgona Coffee, or even a creamy latte. Sweet tea also makes a lovely Southern-style pairing.
Want to dress it up a bit? Add a few fresh berries like raspberries or strawberries on the side—their tartness balances the sweetness of the cake. A scoop of vanilla or pistachio ice cream makes it a dreamy dessert for spring and summer gatherings. And if you’re serving it for a special occasion, a glass of bubbly or sparkling water with a lemon twist adds just the right festive touch.
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Pistachio Pudding Cake
Ingredients
Pistachio Pudding Cake
- 1 box white cake mix, dry
- 2 packages instant pistachio pudding mix, dry, (2 – 3.5 packages)
- ½ cup vegetable oil
- ½ cup water
- ½ cup milk
- 5 large eggs, room temperature
Pistachio Icing
- 8 ounce frozen whipped topping, cool whip, thawed
- 1 3.5 package instant pistachio pudding mix, dry, 1 – 3.5 package
- 1 ½ cups whole milk, you can use heavy cream for an even thicker icing
Instructions
- Preheat the oven to 350 degrees F. Grease and flour or spray with baking spray a tube or bundt pan (12 cup capacity). If you have a dark nonstick pan you can decrease to 325℉.
- Using an electric mixer or stand mixer on with a paddle attachment, add dry cake mix, dry pudding mixes, oil, water, and milk. Start the mixer on low and then turn to medium to incorporate.
- Beat in the eggs, one at a time, making sure each is thoroughly incorporated and the batter is light and fluffy (about 1-2 minutes).
- Pour batter into the prepared pan and bake for 40-60 minutes or until a wooden pick inserted into the center comes out clean. IF YOUR CAKE FALLS, YOU DIDN’T BAKE IT ENOUGH!!! TEST IN THE CENTER AND TEST NEAR THE INNER HOLE IN THE BUNDT PAN (all ovens are a little bit different). Mine usually is done in 50 minutes; start checking at 40 minutes the first time you bake it.
- Once the cake is done, allow it to cool in the bundt pan for 5 – 10 minutes and then invert the cake onto a baking rack to completely cool.
- While Cake is Cooling, Make Icing: In a medium bowl, with an electric mixer, beat pistachio pudding and milk until combined, and then mix in whipped topping. Cover and place in the refrigerator to thicken while the cake completely cools.
- Once the cake is completely cooled, frost with whipped pistachio frosting.
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Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
This was originally published on November 15, 2016, updated on April 24, 2025, with new images and more detailed instructions and tips.
I absolutely LOVE this recipe. I found it in college and it is one of my family favorites! Perfect for “March”. I’m so glad I saw this. Yours looks yummy!