Here’s a detailed, step-by-step Pistachio Pudding Cake recipe that’s super easy and very forgiving.
Pistachio Pudding Cake
Serves
12 slices
Prep Time
10 minutes
Bake Time
35–40 minutes
Ingredients
Cake
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1 box yellow cake mix
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1 box (3.4 oz) instant pistachio pudding mix
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4 large eggs
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½ cup vegetable oil
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1 cup milk (or water for lighter texture)
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½ cup chopped pistachios (optional)
Topping (Optional but Classic)
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Powdered sugar or
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Whipped topping (Cool Whip or homemade)
Equipment
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9×13-inch baking dish or Bundt pan
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Large mixing bowl
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Hand mixer or whisk
Directions (Step by Step)
Step 1: Preheat Oven
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Preheat oven to 350°F (175°C).
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Grease your baking dish or Bundt pan well.
Step 2: Mix the Batter
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In a large bowl, add:
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Yellow cake mix
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Dry pistachio pudding mix
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Add eggs, oil, and milk.
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Beat with a mixer on medium speed for 2 minutes until smooth and well combined.
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Fold in chopped pistachios if using.
Step 3: Bake
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Pour batter evenly into prepared pan.
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Smooth the top with a spatula.
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Bake:
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9×13 pan: 35–40 minutes
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Bundt pan: 45–50 minutes
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Cake is done when a toothpick inserted in the center comes out clean.
Step 4: Cool
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Let cake cool in the pan for 15 minutes.
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If using a Bundt pan, invert onto a plate to cool completely.
Serving Options
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Dust with powdered sugar
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Top with whipped cream
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Add chopped pistachios for garnish
Tips for Best Results
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Use instant pudding only (not cook-and-serve)
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For extra moisture, replace milk with sour cream (½ cup)
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Add a drop of almond extract for bakery-style flavor