Pistachio Cake (+Video)
This easy Pistachio Cake recipe starts with a boxed cake mix and it is transformed into a super yummy cake that tastes homemade!
AN EASY PISTACHIO CAKE RECIPE
This particular cake has a very mild pistachio flavor. To me, pistachios have a very light flavor, kinda like almonds. They aren’t a very nutty nut. If ya know what I mean. The raw nut itself almost tastes sweet. I like them raw but I know a lot of folks may prefer them roasted and salted.
TIPS FOR MAKING PISTACHIO CAKE:
- The green color makes it perfect for St. Patrick’s Day. The green is optional if you aren’t a fan of food colorings.
- Natural food colorings can be used.
- Many pistachios puddings have very tiny chunks of pistachios added to the mix so please skip this recipe all together if there are any nut allergies.
- Vanilla, white, butter or yellow cake mixes can all be used for this recipe.
- The pudding must be instant – not cook and serve.
- This can be made in a bundt pan or as a layer cake.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- vanilla cake mix
- instant pistachio pudding
- large eggs
- oil
- milk
- green food coloring (optional)
- whipped topping (Cool Whip)
HOW TO MAKE PISTACHIO CAKE:
Preheat oven to 350F degrees. Spray a 9×13 baking dish with nonstick spray. In a medium bowl, combine dry cake mix with dry instant pistachio pudding. Mix those together until combined. Then add in eggs, oil and milk. Stir just until combined. This next part is optional but I like to make this cake a bit more green. I add in a few drops of green food coloring. About 6 to 8 drops. It just depends on how green you would like it. Stir until the food coloring is totally incorporated.
Pour into prepared baking dish. Bake for about 25-30 minutes.
Check around the 25 minute mark. If you insert a toothpick into it, it should come out clean when done. Now, it will look brown when you take it out. Don’t panic. It is green inside and the frosting is gonna cover that top anyway. Allow cake to cool completely before making frosting. To make frosting, put instant pistachio pudding mix into a mixing bowl. Add in 1/2 cup cold milk. Stir until combined.
Now stir in the thawed whipped topping. Once again, I put in a few drops of green food coloring to really bring out that green color. About 5 drops or so.
Spread frosting onto cooled cake. If you didn’t let the cake cool completely, the frosting is just gonna melt into cake. And no one wants that!
Slice and serve. If you like, sprinkle with some crushed pistachios or green sprinkles. This cake needs to be kept refrigerated.
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Originally published: March 2013
Updated & republished: February 2020
Pistachio Cake (+Video)
Ingredients
For the cake:
For the frosting:
- 3.4 ounce box instant pistachio pudding
- 1/2 cup milk
- 8 ounce tub frozen whipped topping, thawed (Cool Whip)
Instructions
To make the cake:
- Preheat oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick spray.
- In a medium bowl, combine 15.25 ounce box vanilla cake mix with 3.4 ounce box instant pistachio pudding. Mix those together until combined.
- Then add in 3 large eggs, 1 cup oil and 1 cup cold milk. Stir just until combined.
- Stir in about 6 to 8 drops of green food coloring until fully incorporated.
- Pour into prepared baking dish.
- Bake for about 25-30 minutes. If you insert a toothpick into it, it should come out clean when done.
- Allow cake to cool completely before making frosting.
To make frosting:
- Pour 3.4 ounce box instant pistachio pudding into a mixing bowl. Add in 1/2 cup milk. Stir until combined.
- Stir in 8 ounce tub frozen whipped topping, thawed.
- Put in a few drops of green food coloring to really bring out that green color. About 5 drops or so.
- Spread frosting onto cooled cake.
- Slice and serve. If you like, sprinkle with some crushed pistachios.
Video
Notes
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
I make this often and it’s always a hit. Easily my favorite cake everrrr.
Thanks so much Brandi! I really appreciate you taking the time to comment!
Hi, can I use buttercream frosting on this cake? I think the Cool Whip would be too runny after a while, is this true?
Thank you
I’ve never had that problem and no one has ever commented here that it was an issue but it’s your cake, do what you like 🙂
Making it in a Bundt pan – how much longer to cook
I haven’t tested this in a Bundt pan but I would probably go by the baking directions on the back of the cake mix box. They usually give time and temperature for Bundt pans. 🙂
very delicious
Thanks so much Sylvia!
My mother loves “pastachio” (almond) flavored deserts so I make this for her birthday every year, this April ill make it for the 3rd time and ill try not to mess it up this time. even though I’ve messed up twice she has loved it nonetheless, great recipe.
You are so sweet Jade! To me, even if it doesn’t turn out pretty, it is absolutely the thought that counts when someone goes through the effort of making food for someone they love!
My mom used to make me this when I was younger know am make for my kids and grandkids yummy
Does the icing get thick to where I can decorate with it and not just have a smooth iced cake?
This can be cooked in two 9 inch cake pans, right?
Yes it can!
I have a question I Work at an assisted living facility as a server,I often make desserts as well. My question we use a bulk cake mix that you only ad water to. Occasionally when I don’t have time to bake the desserts from scratch they have me use the cake mix. The problem with this particular cake mix is the cake turns out super crumbly and falls apart easily. Does anyone have any suggestions for me to help it stick together better? I mainly bake from scratch and don’t have a ton of experience with mixes.
Have you tried using 1/2 water 1/2 milk? With the big bulk industrial mixes that helps sometimes. The milk adds more moisture.
This was not done at thirty minutes. It’s amazing, though.
My mom has been making this cake for my sisters birthday ever since i can remember. It is absolutely the best homemade cake i have ever had. Every one loves it and there is rarely any left. If you make extra icing it is good to put on individual slices. And serve it cold. Try it.. it will be a favorite
I remember this cake from when I was a kid. We’re trying it, substituting applesauce for the oil because, in our calculations, the cake and frosting come to 273 calories per serving, without the oil. With the oil would be more like 500 calories per serving, in the interest of full disclosure. Please let me know if I’m wrong, but I did the math.
Can you use a gluten free cake batter to make this cake??