Pistachio Bundt Cake

Name: Pistachio Pudding Cake
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 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); 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)

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If you’ve been on the hunt for an impressive cake that’s so simple to make, this Pistachio Bundt Cake is perfect for you! It’s moist, tender, rich in pistachio flavor, and the kind of dessert that keeps folks coming back for “just one more slice.” With a few little recipe tweaks I’ve made over the years, it bakes up with a bakery-style texture every time.

Reader Review ⭐⭐⭐⭐⭐
“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!”
— Norine

A light green pistachio cake on a white cake stand.

This Pistachio Bundt 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 the dreamy pistachio pudding mix, that’s why you sometimes hear this cake called pistachio pudding cake. We use both milk and water in the batter, which makes it creamier than your average mix. And we increased the egg count, plus added in an extra packet of pistachio pudding for a stronger, richer flavor. All of these recipe changes give you a cake that’s incredibly moist, flavorful, and takes you to heaven and back with each bite.

If you love this dessert, be sure to try my Pistachio Pineapple Cake and Strawberry Crunch Cake as well. They’re also simple and extremely delicious.

Why you’ll love this Recipe

Nikki in the kitchen with key lime tarts on the counter.

This Pistachio Bundt Cake is one of my favorite dessert recipes for spring or the holidays. It’s so simple to make with a cake mix base and no fancy equipment, just a hand mixer, but looks bakery-worthy every time.

With a vintage pistachio flavor and a pillowy light whipped cream frosting, it’s guaranteed to be a hit with both kids and adults, especially with its show-stopping bright green color.

❥ Delicious pistachio flavor: Soft, moist, and loaded with nostalgic pistachio flavor. The whipped frosting adds a light, creamy finish.

❥ One bowl cake recipe: One bowl, no fuss. Cake mix and pudding keep it super simple.

❥ Easy cake mix base: Quick to mix, bakes like a dream in a bundt, and the frosting is only three ingredients.

❥ Great for parties and entertaining: Perfect for Easter, baby showers, Sunday dinners, Christmas, or whenever you need something that feels special but comes together easy-peasy.

Nikki

Nikki’s Top Tips Before You Start

Make sure you have defrosted your Cool Whip for the frosting. Pop it into the fridge before you start making the cake if you forgot!
Before you remove the bundt from the oven, test the cake with a toothpick to make sure it’s fully cooked through. The pistachio cake has to be fully baked, or it’ll fall—test it in the center and by the inner tube.
Grease and flour your bundt pan well before baking. It can be tricky to flip a cake out of a bundt pan if it’s not greased properly. Use baking spray or, even better, cooking spray with flour if you are in a pinch.
Take your eggs out in advance to let them come to room temperature. If you forgot, don’t worry, you can put them in a bowl of hot water for 10 minutes, and they will be ready to go!

Ingredients

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.

How To Make Pistachio Bundt Cake

✱ 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 attachment, combine the dry cake mix and both packages of dry pistachio pudding, oil, water, and milk. Start at low speed, then bump it up to medium to mix all the wet ingredients together.

Side by side image with pudding mixture stirred together for batter.

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 4 | 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 5 | 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.

Side by side image of baked pistachio cake and then it turned onto a cooling rack.

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.

Instant pistachio pudding mix in a bowl with milk and combined.

Fold in the Cool Whip.

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!

Pistachio bundt cake on a cake pedestal.

Variations and Substitutions

Use a yellow cake mix instead. This adds a slightly richer flavor if desired.
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.

Expert 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 to thicken: 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.

What to Serve with Pistachio Bundt 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.

Storage & Make-Ahead

Storage: Once frosted, cover the pistachio 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.

Freeze: 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!

Make Ahead: 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.

FAQs

Why did my cake fall in the middle?

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.

Can I use homemade whipped cream instead of Cool Whip?

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.

Can I bake this in a 9×13 pan instead of a bundt?

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.

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This was originally published on November 15, 2016, updated on March 10, 2026, with new images and more detailed instructions and tips.

One Comment

Norine Rogers says:

February 21, 2017 at 11:32 pm

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!

Pistachio Bundt Cake

Why you’ll love this Recipe

Nikki’s Top Tips Before You Start

Ingredients