There’s something wonderfully nostalgic about a slice of pistachio cake. This cake is moist, soft, and full of subtle pistachio flavor that pairs beautifully with a touch of almond. It’s the kind of cake that looks impressive yet is incredibly easy to make, thanks to a few shortcuts that don't skimp on flavor.
I first tried pistachio cake at a family gathering and was hooked instantly. Since then, it’s become my go-to dessert for gatherings and potlucks. The best part? It’s a cinch to throw together, so you can enjoy this bakery-style treat without any fuss.
Why You'll Love This Easy Pistachio Cake Recipe
Get ready to fall in love with the simplicity and flavor of this pistachio cake. Perfect for any occasion, this cake has a few extra perks that make it a real standout.
First, this recipe is quick and beginner-friendly. With the help of boxed cake mix and instant pistachio pudding, you’ll have minimal prep time and maximum flavor. It’s ideal for busy days or last-minute dessert needs without sacrificing that homemade taste.
Next, it’s incredibly versatile. The pistachio flavor is light and adaptable, so you can pair it with different toppings like whipped cream, a simple glaze, or even cream cheese frosting. Each option enhances the cake in a unique way, making it easy to customize for any event.
If you’re looking for a dessert that stands out visually, the pale green hue of this cake is a charming touch. It’s naturally beautiful and requires no food coloring, perfect for spring gatherings or holidays like St. Patrick's Day and Easter.
Finally, this cake is as budget-friendly as it is delicious. Using a few pantry staples, you can create a crowd-pleasing dessert that won’t break the bank. This recipe gives you bakery-style results without the bakery price tag.
Now, let’s dive into the ingredients that make this cake so special.
Ingredients Notes

The magic of this pistachio cake comes from its simple, carefully chosen ingredients. Each one adds to the cake’s moist texture and delightful flavor.
- Boxed Yellow Cake Mix: Using a yellow cake mix as the base saves time and ensures a soft, fluffy texture. Choose a high-quality brand for the best results, as it forms the foundation of your cake. You could substitute white cake mix if that’s what you have on hand, though yellow adds a slight richness.
- Instant Pistachio Pudding Mix: The key to that perfect pistachio flavor lies in a packet of instant pistachio pudding. Not only does it infuse the cake with subtle nuttiness, but it also helps keep the cake moist and tender. Just be sure to get instant pudding for the best texture.
- Eggs: Eggs add structure to the cake, making it light and airy. For this recipe, four large eggs work perfectly. Room temperature eggs will blend more smoothly, so try to take them out of the fridge a bit before starting.
- Vegetable Oil: Oil keeps the cake incredibly moist. You can use any mild oil, like canola or grapeseed, but avoid stronger flavors like olive oil. The oil ensures your cake stays tender and soft.
- Milk: Adding milk instead of water gives the cake a richer flavor and a softer crumb. Whole milk works best, though you can use 2% if that’s what you have. For a slightly nuttier flavor, consider using almond milk.
No special equipment is needed for this recipe, though a stand or hand mixer will make the mixing process easier.
How To Make This Easy Pistachio Cake

Making this pistachio cake is quick and straightforward, perfect for any level of baking experience. Here’s a step-by-step guide to creating this beautiful dessert.
Begin by preheating your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or if you prefer, you can use a Bundt pan for a more elegant presentation. This simple prep step will ensure your cake doesn’t stick and bakes evenly.
In a large mixing bowl, combine the yellow cake mix and instant pistachio pudding mix. Stir until they’re evenly distributed. Add in the eggs, vegetable oil, and milk, and mix on medium speed for about 2 minutes, until the batter is smooth and free of lumps. The mixture should have a slight green tint from the pudding mix, which will deepen slightly as it bakes.
Pour the batter into your prepared pan, smoothing it out with a spatula to ensure an even layer. Bake for 30-35 minutes for a rectangular pan, or about 45 minutes for a Bundt pan. The cake is done when a toothpick inserted into the center comes out clean, with no crumbs sticking.
Once the cake is fully baked, let it cool in the pan for 10-15 minutes before transferring it to a cooling rack. Allow it to cool completely before applying any frosting or glaze.
This cake stays moist and delicious even a day or two after baking, so feel free to make it ahead of time.
Storage Options
Storing this pistachio cake is a breeze. It keeps well at room temperature, in the fridge, or even in the freezer for longer-term storage.
- Room Temperature: If you plan to enjoy this cake within a day or two, you can store it covered at room temperature. Just place it in an airtight container or cover it with plastic wrap to keep it moist.
- Refrigerator: For longer freshness, store your cake in the fridge. Wrap it tightly or keep it in a sealed container to prevent it from drying out. It should stay fresh for up to five days when refrigerated.
- Freezer: This cake freezes beautifully, making it ideal for prepping in advance. Wrap individual slices or the whole cake in plastic wrap, then place in a freezer-safe bag or container. Frozen slices can last up to 3 months. To serve, just thaw in the fridge overnight or at room temperature for an hour.
For best results, frost the cake only when you’re ready to serve, as this helps maintain its texture and prevents the frosting from becoming runny.
Variations and Substitutions
One of the best things about this pistachio cake is how adaptable it is. Here are a few ideas to make it your own.
- Frosting Choices: Pair this cake with cream cheese frosting for a tangy contrast, or go classic with vanilla buttercream. A simple powdered sugar glaze works well too, letting the pistachio flavor shine.
- Add a Crunchy Topping: For extra texture, sprinkle chopped pistachios on top of the frosting or glaze. They add a pop of color and a satisfying crunch to each slice.
- Flavor Twist: To bring out the nutty flavor, try adding a teaspoon of almond extract to the batter. It complements the pistachio beautifully without overpowering it.
- Bundt Cake Presentation: If you’re looking for a more elegant presentation, bake this cake in a Bundt pan. Dust with powdered sugar or drizzle with glaze for a simple, eye-catching finish.
- Chocolate Lovers: For a touch of decadence, add mini chocolate chips to the batter. Pistachio and chocolate are a match made in dessert heaven!
Feel free to experiment with these variations to find your favorite twist on this classic pistachio cake. Enjoy the baking process and, of course, every delicious bite!
PrintEasy Pistachio Cake Recipe
This easy pistachio cake recipe is a delightful blend of rich, nutty flavors, with pistachio pudding adding extra moisture and a vibrant green color. Perfect for beginners, this cake is simple to make yet impressive enough for gatherings. Try this easy pistachio cake today for a tasty, homemade treat!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box yellow cake mix
- 1 package (3.4 oz) pistachio instant pudding mix
- 4 large eggs
- 1 cup club soda
- ½ cup vegetable oil
- Optional: Chopped pistachios for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch pan.
- In a large bowl, combine the cake mix, pistachio pudding mix, eggs, club soda, and oil.
- Mix on medium speed until smooth and well-combined, about 2 minutes.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before serving. Garnish with chopped pistachios if desired.
Notes
- For a richer flavor, add ½ teaspoon of almond extract.
- Top with whipped cream or a light pistachio frosting for extra sweetness.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 280
- Sugar: 20g
- Sodium: 320mg
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