If you have a soft spot for nutty, creamy desserts that feel like a warm hug in cake form, then this Pistachio Pudding Cake Recipe is going to be your new best friend in the kitchen. It’s everything you want from a homemade cake—moist, tender crumb paired with that unmistakable buttery pistachio flavor and a glossy sweet glaze that just sings with vanilla notes. Whether you’re baking for a family gathering or craving a special treat to savor alongside your afternoon tea, this cake’s simple ingredients come together in a way that feels both nostalgic and delightfully fresh. Get ready to fall in love with every bite!

Ingredients You’ll Need

This image shows a close-up of a creamy pale green mixture in a clear bowl with rough texture and swirled patterns along the sides. On top of the mixture, there is a scattered pile of chopped pistachio nuts in shades of dark browns and green, adding a crunchy contrast to the smooth cream. The image is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Pistachio Pudding Cake Recipe lies in its straightforward, pantry-friendly ingredients. Each component is essential, creating the perfect balance of texture and flavor—from the moist density the pudding mix provides, to the subtle richness from sour cream and oil, and of course the crunch and nutty elegance delivered by the pistachios.

White cake mix: The base of the cake lends a light, fluffy texture that pairs perfectly with pudding.
Instant pistachio pudding mix: This gives the cake both moisture and that gorgeous pistachio flavor punch.
Sour cream: Adds depth and tenderness to the crumb, preventing dryness.
Vegetable oil: Keeps the cake moist and soft without heaviness.
Eggs (lightly beaten): Provide structure and richness for a velvety cake.
Vanilla extract: Enhances the nutty notes and brings warmth to the flavor profile.
Water: Helps blend the batter smoothly for even baking.
Pistachios (unsalted and roasted, roughly chopped): Adds delightful texture and a fresh crunch in every bite.
Powdered sugar: The secret to creating that irresistible glaze.
Milk: Used sparingly to whisk the glaze to just the right drizzling consistency.

How to Make Pistachio Pudding Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F to ensure it’s at the perfect temperature for even baking. Grease a 10 or 12-cup bundt pan generously with nonstick spray; this step is crucial to achieve that flawless release of the cake once baked.

Step 2: Mix the Batter

In a large bowl, combine the white cake mix, instant pistachio pudding mix, sour cream, vegetable oil, lightly beaten eggs, vanilla extract, and water. Beat everything together until the batter is silky smooth and well incorporated. This mixture is your cake’s foundation, packed with the promise of moistness and flavor.

Step 3: Fold in the Pistachios

Stir in the roughly chopped pistachios gently, folding them into the batter with care. This ensures a nice distribution without overmixing, preserving the cake’s light texture and the delightful pops of nutty crunch throughout.

Step 4: Bake Until Perfect

Pour the batter into your prepared bundt pan, smoothing the top slightly. Place it in the oven and bake for about 45 to 50 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. The cake should feel springy to the touch and emit that irresistible pistachio aroma.

Step 5: Cool and Remove from Pan

Allow the cake to rest in the pan for 20 minutes after baking. This short cooling time lets the cake settle, making it easier to turn out onto a wire rack to cool completely without breaking.

Step 6: Make and Drizzle the Glaze

Whisk together powdered sugar, a splash of vanilla extract, and 1 to 2 tablespoons of milk until the glaze is smooth and drizzle-worthy. Pour it lovingly over the cooled cake and scatter extra chopped pistachios on top for a beautiful finish and extra crunch.

How to Serve Pistachio Pudding Cake Recipe

A metal bundt cake pan filled with a pale yellow batter that has a smooth, creamy texture and small specks of red and brown throughout, spread evenly inside the pan's round shape with a hole in the center, resting on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a few extra roasted pistachios on top of the glaze not only amps up the nuttiness but creates an eye-catching garnish that instantly elevates your cake. For a fresh touch, a few sprigs of mint or a dusting of powdered sugar works beautifully as well.

Side Dishes

This cake pairs wonderfully with a lightly whipped cream, vanilla ice cream, or even a scoop of pistachio gelato to echo the cake’s flavors. For a fruit contrast, fresh berries or a simple raspberry coulis provide brightness alongside the rich cake.

Creative Ways to Present

Try slicing and stacking the Pistachio Pudding Cake alongside a dollop of mascarpone and a drizzle of honey on dessert plates. Another fun idea is to serve individual mini cakes with a sprinkle of crushed pistachios and edible flowers for special occasions.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, wrap the cake tightly in plastic wrap or store it in an airtight container to keep it moist. It will stay fresh and delicious at room temperature for up to two days, or refrigerated for about a week.

Freezing

This cake freezes beautifully. To freeze, wrap it securely in plastic wrap and then in aluminum foil or place it in a freezer-safe container. When properly stored, it can last in the freezer for up to three months without losing its wonderful texture.

Reheating

To enjoy the cake after freezing, thaw it overnight in the refrigerator. You can bring slices to room temperature before serving or gently warm them in a microwave for 15-20 seconds for a freshly-baked feel.

FAQs

Can I make this cake without a bundt pan?

Absolutely! You can bake this cake in any standard 9×13 inch pan or two 8-inch round pans. Just keep an eye on the baking time, as it may vary slightly depending on the shape and depth of your pan.

Is it possible to use pistachio nuts that are salted?

It’s best to use unsalted pistachios to control the sweetness and seasoning perfectly, but if salted nuts are all you have, just omit any additional salt from the recipe if you add it, and enjoy the slight savory contrast.

Can I substitute the instant pistachio pudding mix?

The instant pistachio pudding mix is key for that authentic flavor and moist texture, but if you can’t find it, a vanilla pudding mix combined with a teaspoon of pistachio extract can be a creative workaround.

How long does the glaze need to set before serving?

The glaze sets fairly quickly, usually within 15 to 20 minutes at room temperature. If you refrigerate the cake after glazing, give it about 30 minutes to firm up nicely.

Is this recipe suitable for beginners?

Definitely! The Pistachio Pudding Cake Recipe uses straightforward steps and commonly found ingredients, making it a fantastic and impressive dessert even if you’re new to baking.

Final Thoughts

There is something truly special about the way this Pistachio Pudding Cake Recipe turns simple ingredients into an unforgettable treat. Whether you serve it for a special celebration or simply to brighten an ordinary day, this cake delivers moist crumb, rich nutty flavors, and a sweet glaze that instantly brings joy. Trust me, once you bake it, this cake will earn a permanent spot among your go-to recipes—and maybe even become a new family classic that everyone asks for again and again.