Moist, flavorful, and beautifully green, this Pistachio Pudding Bundt Cake is a retro classic that’s made a serious comeback. Thanks to the magic of instant pistachio pudding mix and a boxed cake mix, this cake is not only easy to make but also incredibly soft, rich, and full of nutty flavor. Its vibrant green hue makes it perfect for holidays like St. Patrick’s Day, Easter, or even Christmas — but honestly, it’s so delicious, you’ll want to enjoy it year-round.
Why You’ll Love This Cake
This cake has been a favorite for generations, and it’s easy to see why. The pistachio pudding adds a distinct flavor and keeps the crumb incredibly moist. Baking it in a Bundt pan gives it a striking shape, perfect for topping with a drizzle of glaze or a fluffy frosting. Whether you’re baking for a party, holiday, or just a sweet treat at home, this cake is a guaranteed hit.
Ingredients
For the Cake:
- 1 box (15.25 oz) white cake mix
- 1 package (3.4 oz) instant pistachio pudding mix
- 4 large eggs
- 1 cup vegetable oil
- 1 cup club soda or lemon-lime soda
- ½ teaspoon almond extract (optional, for a deeper nutty flavor)
For the Frosting (Optional Pistachio Cream Cheese Frosting):
- 4 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1–1½ cups powdered sugar (adjust to taste)
- 2 tablespoons milk
- 1 tablespoon pistachio pudding mix
- ½ teaspoon vanilla extract
- Chopped pistachios (for garnish)
Step-by-Step Instructions
Make the Cake:
- Preheat the oven to 350°F (175°C). Generously grease and flour a 10- or 12-cup Bundt pan.
- In a large mixing bowl, combine the white cake mix and pistachio pudding mix.
- Add the eggs, vegetable oil, club soda (or lemon-lime soda), and almond extract (if using).
- Mix well using an electric mixer on medium speed for about 2 minutes, until the batter is smooth and light.
- Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10–15 minutes, then carefully invert it onto a wire rack and let it cool completely.
Make the Frosting (Optional):
- In a medium bowl, beat the cream cheese and butter until light and fluffy.
- Add in the pistachio pudding mix, vanilla extract, and 1 tablespoon of milk.
- Gradually beat in the powdered sugar until the frosting reaches your desired consistency.
- Add an extra tablespoon of milk if needed to thin the frosting.
- Once the cake is fully cooled, frost or drizzle over the top.
- Sprinkle chopped pistachios on top for extra flavor and decoration.
Tips for Success
- For a deeper pistachio flavor, add chopped pistachios into the batter.
- If you prefer a glaze instead of frosting, whisk together 1 cup powdered sugar with 2–3 tablespoons milk and a splash of vanilla.
- A few drops of green food coloring can enhance the green hue, but the pudding mix already gives a natural tint.
- Store leftovers covered at room temperature for 2–3 days, or refrigerate for longer shelf life. It also freezes well.
Serving Suggestions
This cake pairs wonderfully with coffee or tea and makes a perfect light dessert after a heavy meal. It’s also a fun, festive choice for brunches, baby showers, or potlucks.
Final Thoughts
Pistachio Pudding Bundt Cake is a vintage favorite that deserves a spot in every baker’s rotation. It’s easy to make, stunning to serve, and downright delicious. Whether topped with a swirl of pistachio cream cheese frosting or a simple glaze, this cake brings joy with every slice.