Pistachio Cake

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.
• Please note: As with most baked goods, oven times can vary. Many factors play into oven baking. Whether the oven is older or new or if it is a convection oven. Also, it depends on what rack it is baked on and whether you are using a Pyrex, ceramic or metal baking pan. In addition, many ovens are not heating to the exact temperature. I have a brand new oven and when I put in an oven thermometer, it still is 15 degrees off. All of these can affect baking times. So you need to go by doneness not necessarily time. Use the time below as a starting point and go from there. In addition, cake mixes keep changing sizes. They used to be 18 ounces and they just continue to keep dropping in sizes. This recipe still works, but bear in mind, as manufacturers keep adjusting the sizing, it can also affect bake times and this recipe will not be necessarily updated each time to reflect possible change in baking times.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

• vanilla cake mix – French vanilla or white also work.
• instant pistachio pudding – this is the key to this recipe. It only works with the pistachio flavor.
• green food coloring (optional) – I like to boost the green color a bit but that is completely up to you.
• whipped topping (Cool Whip) – you can make your own homemade whipped cream if you prefer.

HOW TO MAKE PISTACHIO CAKE

Preheat oven to 350F degrees. Spray a 9×13-inch 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.

CRAVING MORE RECIPES?

• Pistachio Fluff +Video
• Green Velvet Cupcakes
• Grasshopper Cake
• St. Patrick’s Day Oreo Bark
• Pig Pickin Cake
• St. Patrick’s Day Recipes

Originally published: March 2013
Photos updated & republished: March 2024

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!

4.93 from 152 votes

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 12

Author: Brandie @ The Country Cook

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Ingredients

For the cake:

• ▢ 1 box vanilla cake mix (or white/yellow cake mix)
• ▢ 3.4 ounce box instant pistachio pudding
• ▢ 3 large eggs
• ▢ 1 cup oil
• ▢ 1 cup cold milk
• ▢ green food coloring

For the frosting:

• ▢ 3.4 ounce box instant pistachio pudding
• ▢ ½ 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 1 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 30 minutes (see my not below, oven times may vary.) 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

• Please note: As with most baked goods, oven times can vary. Many factors play into oven baking. So you need to go by doneness not necessarily time. Use the time above as a starting point and go from there. In addition, cake mixes keep changing sizes. They used to be 18 ounces and they just continue to keep dropping in sizes. This recipe still works, but bear in mind, as manufacturers keep adjusting the sizing, it can also affect bake times and this recipe will not be necessarily updated each time to reflect possible change in baking times.

Course: Dessert

Cuisine: American

Nutrition

Calories: 210kcal | Carbohydrates: 37g | Protein: 3g | Fat: 5g | Sodium: 344mg | Sugar: 20g

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 and other nutritional values can vary quite a bit depending on which brands were used.

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