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A single slice of pistachio bundt cake on a white plate, showing its vibrant green interior and nutty texture.
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Pistachio Pudding Cake

A moist and flavorful bundt cake infused with pistachio pudding and crunchy roasted pistachios, finished with a sweet vanilla glaze.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: cake, Pistachio, pudding, st. patrick's day
Servings: 8 servings
Calories: 600kcal
Author: Sara

Ingredients

For the Cake

  • 15.25 ounce white cake mix
  • 3.4 ounces instant pistachio pudding mix
  • ¾ cup sour cream
  • ¾ cup vegetable oil
  • 3 eggs lightly beaten
  • 2 teaspoons vanilla extract
  • ½ cup water
  • ½ cup pistachios unsalted and roasted, roughly chopped

For the Glaze

  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1-2 tablespoons milk

Instructions

  • Preheat oven to 350°F.
  • Prepare a 10 or 12 cup bundt cake pan by spraying it with nonstick cooking spray. Set aside.
  • In a large bowl, add the cake mix, pudding mix, sour cream, vegetable oil, eggs, vanilla extract, and water. Beat until uniform and smooth.
  • Add pistachios and fold them into the batter.
  • Transfer the batter into your prepared cake pan.
  • Bake for 45-50 minutes or until a toothpick comes out clean.
  • Allow cake to cool in the pan for 20 minutes before turning out onto a wire rack to cool completely.
  • To prepare glaze, whisk powdered sugar, vanilla, and milk together. Drizzle over the cooled cake and top with additional chopped pistachios.

Notes

  • Make it Greener – If you want an even stronger green color, add a few drops of green food coloring to your cake mix.
  • Cake Variations – This recipe can easily be made into a layered or sheet cake if you prefer! Adjust your bake time as needed.
  • Room Temperature Ingredients – Letting your sour cream, eggs, and water come to room temperature before mixing can help with the ease of combining your ingredients.
  • Check for Doneness – Every oven is different, so it’s good practice to start checking your cake a few minutes before the recommended bake time. Simply poke a toothpick into your cake and check for batter residue. If it comes out clean, your cake is ready!
  • Enhance the Flavor – For an even richer pistachio flavor, try adding a teaspoon of almond extract or folding in some finely chopped pistachios into the batter.
  • Let it Cool Completely – Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack. This prevents it from breaking apart and ensures the texture sets properly.
  • Dust with Powdered Sugar – If you’re skipping frosting, a light dusting of powdered sugar can add an elegant touch without extra sweetness.

Nutrition

Calories: 600kcal | Carbohydrates: 74g | Protein: 6g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 74mg | Sodium: 580mg | Potassium: 168mg | Fiber: 1g | Sugar: 50g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 162mg | Iron: 2mg