Bright, nutty, and shockingly simple, this cake turns a boxed pudding mix into a tender, emerald-hued dessert.
It bakes up moist, springy, and perfect for weeknight celebrations or potlucks.
No complicated techniques — just mixing, baking, and a scatter of chopped pistachios for crunch.
If you love quick classics, you’ll want to add this to your rotation.
For more pistachio inspiration, check out a similarly easy easy pistachio cake to compare textures and glazes.
Why You’ll Love This Pistachio Pudding Cake
- Fast: ready from pantry to plate in under an hour.
- Moist crumb: the pudding mix adds silkiness without extra butter.
- Vibrant flavor: the pistachio pudding gives true nutty notes without roasting nuts.
- Crowd-pleaser: mild sweetness appeals to all ages.
- Easy swaps: adapt to loafs, bundts, or cupcakes.
- Low fuss: simple equipment and basic pantry staples required.
This cake tastes lightly sweet with a pronounced pistachio aroma and a soft, springy crumb.
The pudding mix folds in flavor and stabilizes moisture, giving a texture that feels almost mousse-like within a classic cake structure.
"★★★★★ I doubled the recipe for a family dinner and it was gone before dessert plates were cleared. Soft, pistachio-forward, and the chopped nuts on top were the perfect finish." — Real reader
Key Ingredients for Pistachio Pudding Cake
Pistachio pudding mix — This boxed mix is the flavor backbone.
Buy a reputable brand for consistent pistachio flavor and color; cheaper mixes sometimes taste artificial.
If you substitute with homemade pistachio paste, reduce added sugar and expect a denser, richer result.
All-purpose flour — Flour builds the structure that holds moisture.
Choose a standard, unbleached all-purpose flour for reliable protein and crumb.
Swapping to cake flour will give an even finer crumb but may make the cake slightly more fragile.
Vegetable oil — Oil keeps the cake tender and locks in moisture.
Neutral oils like canola or sunflower are best to let pistachio aroma shine through.
Replacing oil with melted butter increases flavor but will firm the crumb and change baking time slightly.
Large eggs — Eggs provide lift, structure, and richness.
Use room-temperature eggs for better emulsion and volume when beaten into the batter.
Substituting with flax or applesauce will alter texture and may make the cake denser and less springy.
Full Ingredient List for Pistachio Pudding Cake
- 1 box pistachio pudding mix
- 1 cup milk
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Chopped pistachios for garnish
Step-by-Step Instructions for Pistachio Pudding Cake
Step 1: Preheat and prepare the pan
Preheat the oven to 350°F (175°C). Grease and flour a cake pan thoroughly so the cake releases cleanly.
Pro Tip: The pan should look evenly greased with a light dusting of flour; when tapped, excess flour falls away and the surface feels smooth.
Step 2: Mix pudding, milk, and oil
In a large mixing bowl, combine the pistachio pudding mix, milk, and vegetable oil. Mix until the batter is smooth and evenly colored.
Pro Tip: The batter will be glossy and pale green with no streaks; it should pour slowly off a spoon.
Step 3: Add the eggs
Add the eggs one at a time, beating well after each addition to emulsify and incorporate air. This helps the cake rise uniformly.
Pro Tip: After the eggs are mixed in, the batter should feel slightly thicker and look homogenous with tiny bubbles from aeration.
Step 4: Combine dry ingredients
In a separate bowl, sift together the flour, sugar, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the gluten.
Pro Tip: The batter should be smooth with no flour pockets and should fall off a spatula in a thick ribbon.
Step 5: Stir in vanilla
Stir in the vanilla extract gently, folding to keep the batter airy but well mixed.
Pro Tip: The faint scent of vanilla complements the pistachio; the batter will smell nutty and slightly sweet.
Step 6: Pour into the pan
Pour the batter into the prepared cake pan, smoothing the top with a spatula for even baking.
Pro Tip: The surface should be level and glossy; if there are peaks, smooth them so heat distributes evenly.
Step 7: Bake the cake
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Oven times vary, so start checking at 28 minutes.
Pro Tip: The top should be lightly golden with no wet sheen; the cake will spring back slightly when touched.
Step 8: Cool and garnish
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before garnishing with chopped pistachios. Serve and enjoy!
Pro Tip: After cooling, the cake surface should be set and slightly firm to the touch; garnish only when fully cool to keep nuts crisp.
Expert Tips for Pistachio Pudding Cake
- Temperature tip: Always use room-temperature eggs and milk to create a smooth emulsion and avoid a dense cake.
- Batter texture tip: Aim for a thick but pourable batter; overmixing will create a tight crumb and a dry cake.
- Oven calibration: Use an oven thermometer to ensure you’re truly at 350°F; many home ovens run 25–50°F off.
- Equipment tip: A 9-inch round pan is ideal; if using a bundt pan, reduce bake time by a few minutes and test early.
- Sugar balance: The pudding mix adds sweetness; if you prefer less sugar, reduce the granulated sugar by up to 2 tablespoons.
- Moisture troubleshooting: If the cake seems dry, tent it with foil during the last 10 minutes of baking next time to retain moisture.
- Crust concerns: If the top browns too quickly, lower the oven rack or cover the top loosely with foil halfway through baking.
- Mixing method: Beat the eggs into the wet ingredients rather than overworking the flour to keep the crumb tender.
In this section you’ll also find a comparison to other pistachio treats, such as pistachio and white chocolate cupcakes, which use similar flavors but different textures.
Storage & Freezing for Pistachio Pudding Cake
Refrigerator storage: Store the cooled cake in an airtight container or cake dome for up to 4 days.
If sliced, cover exposed edges with plastic wrap to prevent drying.
Freezer storage: Wrap individual slices tightly in plastic wrap and then in foil, or freeze the whole cake in a well-sealed container for up to 3 months.
Label the package with the date.
Thawing: Move frozen slices to the refrigerator overnight, then bring to room temperature before serving for the best texture.
For a quick thaw, unwrap and microwave a slice for 10–15 seconds.
Reheating: Warm slices in a 300°F oven for 5–8 minutes to revive softness, or use a toaster oven on low heat.
Avoid overheating, which will dry the cake.
Variations & Substitutions for Pistachio Pudding Cake
Pistachio Bundt version — Use the same batter in a well-greased bundt pan and bake 35–45 minutes.
The result is a prettier presentation with slightly more crust-to-crumb ratio and better sauce-holding hollows.
Pistachio-White Chocolate Swirl — Fold 1/2 cup chopped or melted white chocolate into half the batter, swirl into the pan, and bake.
This creates pockets of creamy sweetness that balance the nutty pudding base.
Pistachio Glaze & Citrus — Mix powdered sugar with lemon juice and a bit of pistachio paste for a glossy glaze to drizzle over the cooled cake.
The citrus brightens the flavor and contrasts the pudding’s sweetness.
Nut-Free Topping — Omit chopped pistachios and top with toasted coconut or a dusting of powdered sugar for nut-free serving.
You keep the pistachio flavor from the mix while making the cake safe for nut-sensitive guests.
For inspiration on texture swaps and cookie pairings, see this playful take on cookies and cheesecake flavors like the cheesecake chocolate chip cookie which explores balancing moistness with structure.
Frequently Asked Questions About Pistachio Pudding Cake
Q: Can I make this cake into cupcakes?
A: Yes. Line a cupcake tin and fill cups two-thirds full. Bake at 350°F for 14–18 minutes depending on your oven and pan size. They’ll be slightly quicker to cook and have more surface area for toppings like chopped pistachios or frosting.
Q: Will pudding mix make the cake gummy?
A: Not when balanced with the right flour and eggs. The pudding adds starch and fat that increases moisture and tenderness. Overmixing or too much liquid can make a gummy texture, so follow the proportions and mix until just combined.
Q: Can I use homemade pistachio pudding instead of boxed?
A: Yes, but homemade pudding tends to be wetter and richer. Reduce the added milk slightly and test for batter consistency; you may need a bit more flour to maintain structure.
Q: How do I get a deeper pistachio flavor?
A: Fold in 1–2 tablespoons of pistachio paste or finely ground toasted pistachios into the batter. Toasting whole pistachios before chopping intensifies aroma and adds depth.
Q: My cake collapsed in the middle — why?
A: Common causes are underbaking, opening the oven door too early, or too much leavening. Confirm your baking time with a toothpick and avoid sudden temperature changes during the first 20 minutes of baking.
Final Thoughts on Pistachio Pudding Cake
This Pistachio Pudding Cake is an easy, showy dessert that highlights pistachio flavor with minimal effort.
If you enjoyed the recipe, please leave a star rating in the recipe card below and pin this cake to Pinterest.
Conclusion: Pistachio Pudding Cake
For additional inspiration and variations, you can compare recipes like My Baking Addiction’s Pistachio Pudding Cake, which offers a similar quick method with different finishing touches.
If you want a homemade spin, see a detailed approach in The Kitchen Magpie’s Homemade Pistachio Pudding Cake for ideas on making pudding from scratch.
For a bundt-focused version with a syrupy glaze, check out A Li’l Bit of Spice’s Pistachio Pudding Bundt Cake.
Pistachio Pudding Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan thoroughly.
- In a large bowl, combine the pistachio pudding mix, milk, and vegetable oil. Mix until smooth.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, sift together the flour, sugar, baking powder, and salt. Gradually add to the wet mixture, mixing until just combined.
- Fold in the vanilla extract.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30–35 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Garnish with chopped pistachios before serving.