Pistachio Cake

This pistachio cakeis easy to make because it starts with a boxed mix. Adding instant pistachio pudding transforms an average bundt cake into a tender and delicious dessert.

Why this recipe works

This pistachio cake has served my family well for years. It’s the perfect bundt cake when you don’t want chocolate or vanilla, but you want something more unique than lemon. Pistachio is a distinct flavor that so many people love, it’s bound to be a hit!

It’s not as heavy or dense as pound cake, but boasts a tender crumb that’s perfect for slicing. We have not used frosting on this cake, but you absolutely could. A powdered sugar glaze would be lovely dripping down the sides, or go all out with a a full-on spreadable frosting. We find a dusting of powdered sugar is perfect!

If you love that pistachio flavor, you’ll want to try this easy Watergate salad recipe too, it uses the same instant pistachio pudding.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

PUDDING MIX – You will need instant pistachio pudding mix for this cake, not Cook n Serve. The pudding mix does triple duty by adding that delicate pistachio flavor, lovely pale green color and keeping the cake moist.

CAKE MIX – We are using a yellow cake mix for this recipe, but you can substitute vanilla or white instead. Ignore the ingredients listed on the back of the box, use what is listed in our recipe instead.

EGGS – Four eggs are used in this recipe which makes this cake richer. The majority of boxed cake mixes call for three eggs, so don’t skip the extra.

How to Make Pistachio Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350°F. Grease and lightly flour a bundt pan, or use baking spray.
2. In a large mixing bowl, use an electric mixer to beat the cake mix, pudding mix, water, oil and eggs for 2 minutes.
3. Pour into bundt pan and bake for 50-60 minutes, or until a toothpick inserted near the center comes out clean.
4. Let cool in pan for 15 minutes, then invert cake onto Wire cooling rack and let cool completely.
5. Dust with powdered sugar before serving.

Frequently Asked Questions

This cake will keep nicely at room temperature, covered with foil or plastic wrap, for 2 days. You can store it covered in the refrigerator for up to 5 days, or wrap it tightly and freeze for up to 3 months.

We don’t use food coloring in this recipe, but if you would like the cake to have a deeper green color, add a few drops to the batter before baking.

You can bake this cake in a 13×9 baking pan. Follow the instructions exactly, but bake for 30-35 minutes, but begin checking after 25 minutes.

RELATED: you might also like this recipe – Pistachio Poke Cake

This pistachio cake is simple, yet elegant. It makes a great feature for a special occasion such as a baby shower or afternoon tea. It’s also down-to-earth enough for everyday gatherings such as barbecues and potlucks.

More Cake Mix Recipes

• Easy Banana Cake – Topped with banana whipped cream frosting and is great as a take along for potlucks.
• Pink Lemonade Cake – All pretty in pink and ready for the party.
• Cherry Cake with Cherry Frosting – A beautiful and simple addition to the dessert table.
• Banana Pudding Poke Cake – This show stopper always reminds me of banana Laffy Taffy!
• If lemon is your thing, try these cake mix Lemon Cookies with cream cheese frosting!
• Or if you want something pink and unique, try these Cheerwine Cupcakes made with cherry soda.
• This Elvis Presley cake is moist, fruity, and so easy to make!
• Once you sink your teeth into this Easy Banana Cake topped with a banana-flavored whipped cream frosting, there’s no going back.

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This post originally appeared here on May 20, 2016.