A Homemade Pistachio Pudding Cake is soft, moist, and full of nutty flavor. It’s often made with pistachio pudding mix, but you can also make it taste more “from-scratch” with real pistachios. 🌿🍰
Pistachio Pudding Cake
Ingredients
For the cake
- 1 box Yellow cake mix
- 1 package (3.4 oz) Pistachio pudding mix
- 4 Eggs
- 1 cup Vegetable oil
- 1 cup Club soda or lemon-lime soda
- ½ cup chopped Pistachios
For the frosting
- 1 container Whipped topping
- 1 package pistachio pudding mix
- 1 cup Milk
- Extra chopped pistachios for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 pan or bundt pan.
- In a large bowl, mix yellow cake mix, pistachio pudding mix, eggs, vegetable oil, and club soda until smooth.
- Fold in the chopped pistachios.
- Pour batter into the prepared pan.
- Bake 35–40 minutes (until a toothpick comes out clean).
- Let the cake cool completely.
Make the Frosting
- Whisk together milk and pistachio pudding mix until slightly thick.
- Fold in the whipped topping until fluffy.
- Spread over the cooled cake.
- Sprinkle extra pistachios on top.
✅ Chill for 1 hour before serving for the best flavor.
💡 Tip: If you want a more natural pistachio flavor, grind some pistachios very finely and add ¼ cup to the batter.
If you’d like, I can also give you:
- A 100% from-scratch pistachio cake (no cake mix or pudding mix)
- An old-fashioned Watergate pistachio cake recipe that became famous in the 1970s.
