Pistachio Pudding Cake

Some desserts just have a way of bringing a little magic to the table, and pistachio pudding cake is one of them.

It’s soft, buttery, and has that perfect balance of nuttiness and sweetness that makes every bite unforgettable. And let’s be honest—the beautiful green color makes it extra fun to slice into!

This cake has been around for decades, and if you grew up in a household where pudding mix was a pantry staple, you might already know how special it is.

But even if this is your first time hearing about it, trust me, you’re in for a treat. The secret to its incredible texture and flavor?

A mix of ground pistachios and pistachio pudding, which keep the cake moist and give it that signature flavor.

Topped with a simple glaze and crunchy pistachios, it’s the kind of dessert that feels fancy but is actually super easy to make.

So whether you’re baking for a special occasion or just want something sweet with your afternoon coffee, this pistachio pudding cake is a must-try.

Pistachio Pudding Cake Recipe

Ingredients

For the Cake:

1 ½ cups (190g) all-purpose flour
½ cup (60g) finely ground pistachios
1 box (3.4 oz / 96g) instant pistachio pudding mix
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup (170g) unsalted butter, softened
1 cup (200g) granulated sugar
3 large eggs, room temperature
½ cup (120ml) full-fat milk
½ cup (120ml) vegetable oil
1 tsp vanilla extract
½ tsp almond extract
¼ cup (60ml) fresh lemon juice
½ cup (120ml) buttermilk
½ tsp green food coloring (optional for vibrancy)

For the Glaze:

1 cup (120g) powdered sugar
2 tbsp (30ml) milk
½ tsp vanilla extract

For Garnish:

⅓ cup (40g) chopped pistachios

Instructions

Preheat oven to 350°F (175°C).
Grease a bundt pan thoroughly with butter, ensuring all crevices are coated, then lightly dust with flour.
In a bowl, whisk together flour, ground pistachios, pudding mix, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Stir in vanilla extract, almond extract, lemon juice, and food coloring.
Add half of the dry mixture to the wet mixture and mix gently.
Pour in the milk, vegetable oil, and buttermilk. Mix until just combined.
Add the remaining dry ingredients and mix until no flour streaks remain. Do not overmix.
Pour batter into the prepared bundt pan and smooth the top.
Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
Drizzle over the cooled cake and sprinkle with chopped pistachios.
Allow the glaze to set for 15 minutes before slicing. Serve with tea or coffee.

How Do You Make Pistachio Pudding Cake From Scratch?

Making a Pistachio Pudding Cake from scratch is simple and fun! Follow these steps for a soft, flavorful cake.

Use Fresh Pistachios: Grind pistachios into a fine powder for an authentic taste.
Pistachio Pudding Mix: This adds extra flavor and keeps the cake moist.
Room Temperature Ingredients: Eggs, butter, and milk should be at room temperature for smooth mixing.
Use Buttermilk: It helps make the cake soft and tender.
Don’t Overmix: Mix the batter just until everything is combined.
Grease the Pan Well: This prevents sticking and ensures an even bake.
Bake at the Right Temperature: Too high can dry out the cake, and too low can make it dense.

Can I Make Pistachio Pudding Cake Without A Bundt Pan?

Yes! You don’t need a Bundt pan to enjoy this delicious cake. Here’s what you can use instead:

Loaf Pan: Bake in a standard loaf pan for a simple cake.
Round Cake Pans: Divide the batter between two 8-inch cake pans.
Cupcake Tin: Make cute, bite-sized pistachio cupcakes!
Sheet Pan: A large, thin cake that you can cut into squares.

What Makes Pistachio Pudding Cake Green?

The cake’s beautiful green color comes from:

Pistachios: Ground pistachios naturally give a mild green tint.
Pistachio Pudding Mix: Most pudding mixes contain food coloring that enhances the green shade.
Food Coloring (Optional): If you want a brighter green, a few drops of food coloring can help!

How Do You Keep Pistachio Cake Moist?

A soft and moist cake is always the best! Follow these simple tips to keep your pistachio cake from drying out:

Use Oil Instead of Butter: Oil keeps the cake soft for longer.
Add Buttermilk or Yogurt: These ingredients add moisture and prevent dryness.
Don’t Overbake: Check with a toothpick; if a few crumbs stick, it’s done.
Cover the Cake Properly: Store it in an airtight container to prevent it from drying.
Brush with Syrup: Lightly brush sugar syrup over the cake for extra moisture.

Can I Use Fresh Pistachios Instead Of Pudding Mix In Pistachio Cake?

Yes, you can! If you want a more natural flavor, fresh pistachios work well. Here’s how to replace the pudding mix:

Grind Fresh Pistachios: Blend them into a fine powder and mix into the flour.
Add a Sweetener: Since pudding mix is sweet, adjust the sugar in the recipe.
Use an Extra Moist Ingredient: Pudding mix adds moisture, so add yogurt or an extra egg for softness.

Can You Freeze Pistachio Pudding Cake?

Yes! You can freeze Pistachio Pudding Cake to enjoy later. Just follow these steps to keep it fresh:

Cool the Cake Completely: Never freeze a warm cake; it will become soggy.
Wrap it Well: Use plastic wrap and then aluminum foil to prevent freezer burn.
Use an Airtight Container: This keeps the cake from absorbing odors.
Freeze Without Frosting: If you plan to frost it, do it after thawing.
Thaw Properly: Let the cake sit at room temperature for a few hours before serving.

Is Pistachio Pudding Cake Supposed To Be Dense Or Fluffy?

Pistachio Pudding Cake is usually soft and moist with a slight fluffiness. However, it can become dense if:

Too much liquid or butter is added.
The batter is overmixed.
It is underbaked or baked at a low temperature.

Why Is My Pistachio Cake Dry?

A dry cake can be disappointing, but here’s why it happens and how to fix it:

Overbaking: Check the cake a few minutes before the suggested time.
Too much flour: Measure flour correctly using the spoon-and-level method.
Not enough fat: Use the right amount of butter or oil.
Low moisture: Add an extra egg or a bit more milk if needed.
Overmixing: Mix until just combined to avoid a tough cake.

What Can I Substitute For Pistachio Pudding Mix In Cake?

If you don’t have pistachio pudding mix, you can still make a delicious cake. Try these substitutes:

Ground Pistachios + Sugar: Blend pistachios into a fine powder and mix with sugar for sweetness.
Almond or Vanilla Pudding Mix: These add a similar creamy texture.
Greek Yogurt + Pistachio Extract: This keeps the cake moist and flavorful.
Cornstarch + Pistachio Paste: Helps thicken the batter while keeping the taste right.

How Do You Make Pistachio Cake Without Food Coloring?

You can still get a natural green shade in your cake without artificial coloring! Here’s how:

Use Fresh Pistachios: Finely ground pistachios give a light green color.
Spinach or Matcha Powder: A tiny bit won’t affect the taste but will enhance the green shade.
Avocado Puree: Adds color and makes the cake extra creamy.

Can I Add Chocolate Chips To Pistachio Pudding Cake?

Yes, you can add chocolate chips to pistachio pudding cake! The combination of chocolate and pistachio is delicious. Here are some tips:

Use mini chocolate chips: They distribute evenly and don’t sink to the bottom.
Dust chips with flour: This prevents them from sinking while baking.
Dark, milk, or white chocolate: Choose any type based on your preference.
Mix in at the end: Gently fold them into the batter before baking.

How Can I Make A Dairy-Free Pistachio Pudding Cake?

You can easily make a dairy-free version by replacing dairy ingredients with alternatives.

Milk: Use almond, oat, or coconut milk.
Butter: Swap with dairy-free margarine or coconut oil.
Whipped topping: Use coconut whipped cream.
Pudding mix: Choose a dairy-free version or make your own from scratch.