Pistachio Pudding Cake is a unique and indulgent dessert that combines the rich, nutty flavor of pistachios with a soft, airy texture. This cake is a delightful treat for anyone who loves pistachios, and its smooth, velvety pudding layer adds an extra touch of decadence. The cake is perfect for any occasion, whether it’s a casual family gathering, a dinner party, or even a holiday celebration.
The cake starts with a simple batter made from cake mix, pistachio pudding mix, eggs, and butter. When baked, the batter separates into two layers: a dense, cake-like top and a creamy, pudding-like bottom. The pudding layer is rich and flavorful, infused with the distinct taste of pistachios, while the top remains light and slightly spongy. The result is a dessert that feels both comforting and sophisticated, with the perfect balance of textures and flavors.
Pistachio Pudding Cake is also incredibly easy to make, requiring only a few ingredients and minimal preparation. It bakes up quickly and can be served warm or at room temperature. For an added touch, top the cake with whipped cream, a drizzle of chocolate syrup, or a few crushed pistachios to enhance both the flavor and presentation.
This dessert is not only a treat for the taste buds but also a visual delight. Its pale green color gives it an inviting and festive look, making it an excellent choice for spring gatherings, holiday meals, or any special occasion. Pistachio Pudding Cake is a unique, flavorful dessert that will stand out at any table and leave everyone asking for seconds.
Ingredients
- 1 box yellow cake mix about 18.25 ounces
- 1 package instant pistachio pudding mix about 3.4 ounces
- 4 units large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 cup chopped pistachios for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large mixing bowl, combine the cake mix, pistachio pudding mix, eggs, sour cream, vegetable oil, and milk.
- Beat the mixture on medium speed for 2 minutes until well mixed.
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Sprinkle the chopped pistachios evenly over the top of the batter.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before slicing and serving.
Nutrition
Wow, this cake is delicious! I took it to a potluck and it was gone in minutes. Everyone wanted the recipe! 🥳
I was a bit skeptical about using pudding in a cake, but it surprised me! It turned out pretty good, but I feel like it’s missing something. Maybe a hint of chocolate? Just a thought.
This pistachio pudding cake is amazing! So moist and flavorful. My family devoured it in no time. Will definitely make again!
I tried this recipe last night and it was a hit! Can’t believe how easy it was, too. Thanks for sharing!
Is it me or does pistachio taste weird? I don’t get the hype, just my opinion.
Pistachios in a cake? Never heard of that. Sounds weird but I might try it.
This cake looks so good! I can’t wait to try it! Pistachios are my favorite.
It was okay but way too sweet for me. I think next time I skip the topping. Pistachio cake, why so sweet??
Turned out a little dry for me, maybe I overbaked it. Gonna try again and reduce the time.
Yeah, I had the same issue the first time I made it! Reducing the bake time should help. Good luck!
Omg this cake is amazing! It’s so moist and flavorful. Can’t believe how easy it was!
Simple ingredients but DELISH! I added a bit of vanilla extract and it was perfect.
I didn’t have pistachio pudding, so I used vanilla. It still turned out good.
This cake looked great but it wasn’t sweet enough for my taste. I like my desserts sugary!
I get that! A bit of sugar can really make a difference. Maybe try adding some extra sugar next time? Or a drizzle of honey on top?
This cake is absolutely divine! I made it for my family and they devoured it in minutes!!
I’m so glad to hear that! I can’t wait to try it myself. What did your family think about the pistachio flavor?
Sounds good, but I don’t really like pudding in cake. Is it really worth trying?
Pistachios on cake? Sounds weird but it’s actually good! Would make again!
Why do you add vegetable oil? Doesn’t butter taste better? Just confused.
Who needs oil? Just use butter, its way better flavor! This cake sounds nice though.
I think the oil makes the cake moister. Butter is tasty, but it can make it dry if not used right!
I didn’t have all the ingredients so I used chocolate pudding instead. Still turned out good! LOL.
Too sweet for my taste. I prefer a less sugary dessert. Next time I’ll cut the sugar.
I don’t get the hype. Mine rose uneven and I had to re-level the top after cooling. Flavor is good, but presentation wasn’t great for me.
Can you use any other flavor of pudding? I don’t like pistachios! Guess I’ll just avoid this recipe. 🙁
Cake is definitely a food. Yum.
Absolutely! Cake is life! Can’t wait to try this recipe with pistachios!
This cake was a hit at my family gathering! Everyone loved it and I can’t believe how easy it was to make. Definitely a 5-star recipe!
I made this recipe but it didn’t rise at all. What did I do wrong? It was more like a brick than a cake.
I had a similar problem with mine! I’m wondering if the oven temp was off? Sometimes those oven dials can be tricky. 🤷♂️
It sounds like you may have overmixed the batter or not added enough leavening. Double check your ingredients and make sure everything was fresh! 🤔
Not gonna lie, I was skeptical about using instant pudding in a cake mix, but it came out surprisingly flavorful. I’d add a pinch of salt though—the sweetness was a bit much for me.
Instant pudding in a cake mix sounds sus 😅 But if it’s flavorful, ok. I might cut the sugar next time? Also I usually forget the salt so… yeah that’d help. Just me though.
I was the same—thought instant pudding would turn it weirdly gelatin-y, but it really doesn’t. A tiny pinch of salt makes total sense though; it balances the sweetness.
Followed the reciep but it turned out super dry. Not sure what went wrong.
My family loved this cake! Even my picky eater enjoyed it! Will be making again!
Why so many eggs? Can’t I use just one? I ain’t got that many eggs at home.
You could try it with one egg, but the cake might not rise as well. Eggs help it be fluffy! 🍰
I don’t get how this is a pudding cake. It just feels like regular cake to me 😕.
I’m not a fan of using so much boxed stuff, but I figured I’d try it. Honestly, it tastes like a fancy dessert. Great for potlucks.
Honestly same—boxed stuff isn’t my favorite either, but this one really does come out tasting way more “dessert-y” than I expected. Potlucks love it!
I tried it and it was kinda meh for me. Like, mine didn’t set right in the middle, and I think I overbaked it? Also I used salted pistachios—maybe that’s why it tasted off. Still, the topping was good.
This is weird… pistachio cake shouldn’t be this easy lol
I cooked it 50 minutes and it came out gummy in the middle—maybe I didn’t cool it long enough. The flavor was good but texture was off.
Ugh, I’m sorry! If it was gummy in the middle, cooling time is only part of it—often it’s underbaked or the toothpick test isn’t reliable with this kind of pudding cake. I’d try baking closer to 50–55 min and make sure the center is set (not just “mostly”). Also, don’t slice until it’s fully cool in the pan—at least 1–2 hours for me.
I absolutely love pistachios, and this cake is to die for! The flavor is fantastic!
This is basically just a cake mix with some pudding in it. C’mon! You could bake a rock and people would say it’s good if you dress it up right. 2 stars.
Pistachios? What are those? Just used sunflower seeds instead, still tastes good.
Sunflower seeds? Well, that’s different! But if it tastes good, who cares what you use! 😊
Mine came out kind of dense in the middle. I’m not sure if I underbaked or mixed too long. Anyone else have that happen?
Yummm!!! The best cake I’ve ever made. Everyone loved it at the party!
I’m skeptical of anything that starts with a box cake mix, but wow. This one actually tastes homemade. The sour cream + oil combo is doing work.
Totally get the skepticism, but I agree—using sour cream + oil makes a huge difference. I did this once and it really doesn’t taste like “boxed” at all. Might have to make it again for the holidays.
Ugh, I forgot to add the eggs! My cake came out like soup. So sad right now.
This cake is fantastic! I love pistachios and this recipe did not disappoint. Super moist and delicious!
Dissappointed. I expected better tbh. I hope it turns out better next time.
Yay! Easy recipe and great birthday cake idea!
Tasted great! Just like my grandma used to make but she never wrote the recipe down! lol.
Made this last weekend—so easy and it actually tastes like pistachio ice cream vibes. I used the full 1 cup pistachios and it came out nutty and rich. Definitely keeping this recipe.
Yes!! That pistachio ice cream vibe is exactly what this does. I bet your full cup of pistachios made it extra rich—love it.
I tried it once but I think I messed up the timing—mine was kind of dry. Also, do you toast the pistachios first or just chop and sprinkle? Mine tasted more like “green nut” than ice cream…
Soo easy! One bowl, dump everything, bake. My kids went back for seconds and asked when I’m making it again.
This cake is amazing! I made it for my family and they loved it. So moist and flavorful!
I can’t believe how good this cake turned out! I thought it would be too rich, but it was just perfect! Thanks for the recipe!
Easy to make and perfect for spring! Will def make again.
Quick and easy recipe. Just mix and bake! I added chocolate chips too. Delicious!
Really? Yellow cake mix? Can’t believe people can’t make cake from scratch. Whatever.
I get what you’re saying, but sometimes convenience wins! It doesn’t have to be from scratch to be tasty.
For me, this cake is just okay. It’s pistachio but… not really? Like, where’s the flavor? 🤷♂️
I dunno, the recipe sounds easy but my cake came out super dry. Maybe I did somethin wrong?
It was alright, I thought it would be more flavorful. Maybe I’m just not a fan of pudding in cake?
I totally get where you’re coming from! Pistachio flavor can be a bit subtle. Have you tried adding more toppings or a glaze? Could help with the flavor!
I don’t have pistachio pudding mix, can I use vanilla instead? Don’t wanna make another trip to store.
I think the sour cream is unnecessary; I might try yogurt next time. But cake was okay.
Why not just buy a pistachio cake from the store?
But store-bought is just easier. Who has time to bake? 🤷♂️
Because homemade tastes way better and is super fun to make! Plus, you know exactly what’s in it. ❤️
I used almond milk because that was all I had. It worked out fine! Cake’s good, just not perfect.
I don’t really get what’s so special about this. It tasted alright but not like anything I’ve had. I give it a 3.
3 is still okay, but I think you’re missing out! It’s not gourmet, but it’s a fun dessert. Just gotta appreciate it for what it is, y’know?
I totally understand where you’re coming from! I thought it was a little underwhelming too. Maybe using more pistachios would help give it a stronger flavor?
I don’t think this is authentic. Real pistachio pudding should be made from scratch, not a box mix.
Yum! So good! Perfect for my family get together. Everyone loved it!
I accidentally used 3 cups milk instead of 1/2 cup once (don’t ask 😅). It turned into pistachio soup. But I’m leaving this review anyway because the proper version should be way better!
Easy to make but I don’t really like pistachios, so it wasn’t my fave. 😬
I LOVE PISTACHIOS! This cake made me sooo happy!! I’m making it again for my family potluck next week. 😍
I was skeptical about using both cake mix and instant pudding, but wow. The sour cream + pudding combo gives it a nice, moist texture. 9×13 is the way to go.
I followed the recipe pretty much exactly, but mine took closer to 55 minutes. Still turned out great though—sweet, nutty, and not too heavy. Cooling completely really mattered.
So glad it still came out great! I’ve noticed bake times vary a lot—my oven runs hot/cold depending on the day, and that cooling “sets” it. 55 minutes makes total sense. Sweet + nutty + not heavy is exactly what I’m aiming for with this one 😊
This cake was so delicious! I loved the flavor of pistachio. Will make again!
I’m not sure if that’s the best idea, it’s just a box mix and pudding, right? Might be too sweet.
I tried it too! The pistachio flavor was just perfect. Definitely a new favorite!
Is this supposed to be green? Mine turned out brownish. Didn’t look appetizing.
Followed the recipe exactly, but mine took closer to 55 minutes. Still delicious though—rich and not too sweet. Next time I’ll toast the pistachios first.
Can I use almond milk instead of regular milk? Anyone tried that?
Made this for a potluck and it disappeared fast. The pistachios on top give it a nice crunch and the pudding mix makes it super moist. Would absolutely make again!
This cake is AMAZING! So moist and the pistachio flavor is just right. Will make again!
Quick to make! I love that you don’t need to separate anything. Great for busy moms!
Wait, do you really not need to separate the eggs? I thought all cakes needed that. Sounds too easy…
Totally agree! This recipe is a lifesaver when you’re short on time. Plus, who doesn’t love pistachio?
I think 9×13 is too big, it feels like it should be thicker. Also mine browned on top fast so I tented with foil halfway through. Still edible tho 😅
Really nice texture—soft and creamy. I think I’ll add a pinch of salt next time because it felt slightly flat compared to other desserts.
Pistachios are the best! I added extra nuts on top! Yum!
Pistachios in a cake? Weird but surprisingly good! I was skeptical at first but wowww!
I know, right?! It sounds odd but the pistachios add such a nice crunch! Definitely gonna make this again!
Really? I just can’t imagine how pistachios would taste in cake. Seems kinda weird to me.
Just okay. I followed the recipe exactly and it didn’t rise much.
This turned out way better than I expected—so moist and the pistachios on top give it that little crunch. I used whole milk and it still baked up perfectly.
Same here! The pistachios really make it feel “fancy” without any extra work. Mine was super moist too—great recipe.
I tried it but I think I messed up the bake time—mine took closer to an hour and the top got a bit too brown. Still tasty though, just not as pretty. Any tips on judging doneness?
Delicious! I took this to a potluck and it was gone in minutes!
yummy! pistachio is my fav! 😍😍😍
This is my new go-to cake. I used toasted pistachios instead of raw because I like the deeper flavor, and it still baked perfectly.
Not bad, but it feels a little too sweet for me. I might reduce the pudding or use less pistachios next time. Also, my batter was kinda thick—just fyi.
Easy peasy. I baked it exactly 50 minutes and it came out clean. 5/5, no notes.
I did it but mine took like 65 mins 😅 also I forgot the pistachios once and it was still good. Maybe oven temp matters. Any tips?
Nice! I’ve been nervous about this one, but “clean toothpick” is exactly what I needed to hear. Going to try 50 minutes too. Thanks!
I followed the directions but mine was kinda gummy in the middle after 45 minutes. I think my oven runs cool. Next time I’ll bake closer to 50-55 mins and check earlier.
My family enjoyed it but I thought it was too sweet. Maybe less sugar next time?
Cake mix is cheating, ya know? But if it tastes good, who cares? Just not my style.
Yum! I made it for my friend’s birthday and got tons of compliments. The pistachios on top are a nice touch! Will make again.
I think 350°F is okay but 9×13 feels too big for that amount? Mine came out kinda thin in the middle, and I had to bake longer. Still edible, just not that wow factor.
I think there’s too much oil in this recipe. My cake was kinda greasy. Might try it with less next time.
I actually found the oil to be just right! Maybe the brand of oil can change things a bit? Just a thought!
This cake is amazing! So moist and flavorful. My family can’t get enough!
Whaaaat… pudding in cake mix? lol. But hey, if it’s moist then I’m in. Quick question: do you use salted pistachios or regular?
Eh… I’ve had better. It didn’t blow my socks off, just tasted like any other cake.
I thought it was great! The pudding adds a unique twist. Maybe you just don’t like pistachio flavor?
I don’t get it. How can someone not like this? It’s delicious! Are you sure you followed the recipe right?
Mine was kinda bland? Like the pistachio flavor didn’t really come through. Maybe my pudding mix was an off brand. Anyone have a fix?
Not gonna lie, I was skeptical about “pudding cake” but this is legit. I let it cool completely and the slices held together way better.
I was skeptical too! The pudding part always sounds weird to me, but cooling it fully is the key—mine wouldn’t slice at all until I waited.
Wait… I rushed it once and it was kinda pudding-mess in the middle 😅 Next time I’ll let it cool completely like you said. Also I might add more pistachios on top.
Just made this for my family and they all loved it! Tasted just like pistachio ice cream but in cake form.
It was too sweet for my taste, but others loved it.
Pretty easy, but my center took closer to 55 minutes. Next time I’ll probably tent it with foil if the top browns too fast. Overall still really good and the pistachios add a nice crunch.
Not bad at all—my only tweak was adding an extra pinch of salt because the pistachio flavor felt a little muted. Still turned out like a dense, pudding-y cake (in a good way).
Followed the instructions exactly, but my toothpick test came out “clean” yet the center was still a bit gummy. Maybe I needed 10 more minutes? Tasted good though.
Pistachios are my favorite! This is gonna be great, can’t wait to try it!!!
Yum! I added a layer of cream cheese frosting on top. It was a hit at the party!
Followed it pretty much exactly, but mine took closer to 55 minutes. Still delicious though—texture was moist and the topping stayed crunchy. Next time I’ll toast the pistachios first for more flavor.
Mine turned out kind of dense, like it didn’t rise much. I followed the steps exactly. Maybe my oven runs hot or my eggs were small? Still edible, just not that fluffy texture I expected.
That sounds really frustrating—dense cake is usually something small. Since you followed the steps, I’d suspect either the oven temp (calibration runs hot), or the “beat 2 minutes” step—if it’s under-mixed, it can bake up heavy. Also, letting it cool fully in the pan matters; cutting too early can make it seem less fluffy.
Hmm maybe you needed to bake longer? Mine gets set in the middle around 50 mins. Also eggs being small could mess with the texture a bit, but I think the big one is your oven running hot/uneven. Try an oven thermometer next time—mine was off by like 25°F 😅
The flavor was good, but it was a bit too sweet for me. Next time I’ll cut the pistachio pudding powder (or use reduced-sugar pudding mix).
Huh, mine was never sweet like that 🤔 maybe i used less pudding powder? Next time just bake it longer so it dries out? (idk if thats right lol)
Totally get that—pudding mixes can be pretty sugar-forward. I’ve swapped in a reduced-sugar mix and it helped a lot without changing the texture too much.
Not gonna lie, I was skeptical about mixing yellow cake + instant pistachio pudding, but it worked. The sour cream and oil combo makes it super soft. Family asked for seconds!
I thought it would taste better. The pudding flavor was too strong for me.
I totally get that! Pistachio can be a strong flavor. Maybe try less pudding next time?
I don’t know. The recipe looks easy, but how do I know if it will work? What if it tastes weird?
I think the instructions are missing something important—do you mix the pistachio pudding powder with the dry cake mix dry first or does it matter? Also, 9×13 seems big… mine overflowed a little. Confusing.
9×13 is definitely the right size—if yours overflowed a little, it’s usually because the oven runs hot or you packed the batter too high. Next time, pour a bit slower and check at like 40-45 min instead of waiting to the very end. Also did you use the whole pudding mix? Mine was fine.
I usually just mix everything together dry + wet in the same bowl (dry cake mix + dry pudding mix first, then add eggs/sour cream/oil/milk). It shouldn’t matter much as long as it’s blended well—2 minutes of beating is key.
Tried this last night and it actually tastes like a fancy pistachio dessert. The sour cream + pudding combo makes it super moist. I used a few extra pistachios on top and definitely don’t regret it.
Can I use almond milk instead of regular milk? Just curious if it changes anything.
I probably messed up somewhere (didn’t cool completely… I KNOW), but it tasted like regular cake with nuts to me. Maybe it needs more time for the pudding to set? Also, my pistachios went a little soggy.
How can this be good? It’s just cake mix and pudding! Didn’t even taste like pistachio to me.
Sorry but yellow cake mix + pudding mix sounds like cheating 😅—however, it *actually* tastes better than I expected. The texture is very “dessert table” friendly. OK I’m convinced.
Not gonna lie, I tried something similar and it came out gummy. Did you use the 9×13 exactly and bake the full 50 mins? Maybe my oven ran hot.
Haha I feel the same way—“cheating” is still delicious 😄. I love how pudding mix makes it so moist. Dessert table energy for sure.