Pistachio Cake

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I stole this recipe for Pistachio Cake from a co-worker named Kristen Wirt who I believe stole it from her Aunt. This yummy cake has many recipe variations, some with chocolate added in or a frosting spread on top. But the basic recipe is a yellow cake mix box and pistachio pudding mix. The yellow cake mix batter is prepared using the box’s instructions with the pudding mix added in. This bright green cake batter is poured into a prepared Bundt pan and baked. I serve this cake by sprinkling it with powdered sugar.

January 26th is National Pistachio Day and making this Pistachio Cake is a great way to celebrate (to see more Food Holidays see the National Food Holidays category or look at the Food Holiday Calendar).

Did you know? Pistachio nuts have a delicate, subtle flavor that is wonderful either for eating out of hand or for flavoring both sweet and savory dishes.¹ (see more trivia in the Trivia tab)

Grease a Bundt pan with non-stick spray and sprinkle with granulated sugar (this helps the cake from sticking and gives the finished cake a sweet crunch).

In a large bowl add package from 15.25 oz box Yellow Cake Mix plus ingredients needed for cake mix such as: 1 cup water, ⅓ cup vegetable oil and 3 eggs.

Sprinkle package from 3.4 oz box Pistachio Pudding (Instant) into bowl.

Beat on medium speed with an electric mixer for 2 minutes. Pour into prepared pan.

Bake 350 F for 40-45 minutes (or depending on cake mix instructions).

Cool in pan 10 minutes, and then cool on a wire rack.

When serving, dust with powdered sugar.

Slice and enjoy!

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Pistachio Cake

This yummy cake has many recipe variations, some with chocolate added in or a frosting spread on top. But the basic recipe is a yellow cake mix box and pistachio pudding mix. The yellow cake mix batter is prepared using the box’s instructions with the pudding mix added in. This bright green cake batter is poured into a prepared Bundt pan and baked. I serve this cake by sprinkling it with powdered sugar.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 12 people

Ingredients

  • 3.4 oz box Pistachio Pudding Instant
  • 15.25 oz box Yellow Cake Mix

Plus ingredients needed for cake mix such as:

  • 1 cup water
  • ⅓ cup vegetable oil
  • 3 eggs

Instructions

  1. Grease a Bundt pan with non-stick spray and sprinkle with granulated sugar (this helps from the cake sticking to the pan and gives the finished cake a sweet crunch).

  2. Place all ingredients in a large bowl. Beat on medium speed with an electric mixer for 2 minutes.
  3. Pour into prepared pan. Bake 350 F for 40-45 minutes (or depending on cake mix instructions). Bake until toothpick inserted in center comes out clean.
  4. Cool in pan 10 minutes, and then cool on a wire rack. When serving, dust with powdered sugar.

Recipe Notes

You can use chocolate cake mix instead of yellow cake mix. A chocolate swirl can be made in the cake. Reserve ¼ cup of batter before pouring into the pan. Stir reserved batter with chocolate syrup (like Hershey’s), pour over batter already in pan. Swirl with knife if needed. This makes a nice swirl design in the finished cake.