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?
Originally published: March 2013
Photos updated & republished: March 2024
Pistachio Cake (+Video)
Ingredients
For the cake:
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.
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 and other nutritional values can vary quite a bit depending on which brands were used.
Am I able to make the frosting early but frost it right before eating?
Hi Bella – I don’t see why not!
About to try this recipe today.. thanks
Excellent tasting cake. Such a easy recipe. Made it for the second time today for Easter dessert. Love it!
Wonderful news!! Thank you Sandy!!
Just wondering, could you use normal whipping cream instead of the cool whip?
Sure can. But it’s not stabilized so eat it within the day 🙂
This was delicious – thank you! As a busy Mama of four kids and I work outside the home – I love to be able to make desserts that the kids can help with and it’s quick with easy clean up. I just adore your site. Thank you for helping us get a home cooked meal (and dessert) on the table easily and quickly so I don’t always have to rely on frozen meals and take out. You’re a lifesaver!
I made this as a bundt years ago and since lost the recipe. This seems very similar. Could I make this as a bundt?
Love this cake!
My mom's mom started passing this delicious recipe down to us in the 70's and called it a Watergate Cake… Most, delicious and light is STILL one of my all time favorites.
Tip: If you bake using dark pans, your batter will brown very quickly and possibly burn.
Sorry for another post. Cake done. Half gone. Couldn't get the pudding down into the holes. Must have whisked it too long. Have to try less whisking next time. Only problem, cake deflated while sitting 10 minutes out of the oven. Just before poking holes. Still trying to understand why 1 cup of oil. All your other poke cake recipes call for following box directions.
Thanks for the recipe. Plan to make this tomorrow. I'm "poking" mine with some extra pudding. Wish me luck.
Happy anniversary to the happy couple! Hope everyone enjoys the cake and has a wonderful time.
Making this cake for our family BBQ to celebrate my in-laws 60th anniversary. It looks amazing. Thank you for sharing. I know it will be terrific and the family will go crazy for it.
Put Fudge sauce (like on the Grasshopper cake) on before frosting and call it "Pistachio Fudge Cake"!
I love this cake and I have been in search of a good recipe. Unfortunately, when I made this, the batter turned out really thick and gooey even though I followed the recipe [almost] exactly how it is written. The only difference was I used 3 small (1 oz size) boxes of pudding (sugar-free) because I didn't have a 3.4 oz size box on hand. Could this be why? Does the consistensy or concentration of pudding ingredients change depending on the size of the box?
Yes, that would be why. You essentially put in 3 regular boxes of pudding. The only difference between the two is the sugar weight. The parts that are the same is the thickening agents and the flavor. So you essentially put in 3x the amount of the thickening agents. The great thing though is you also got in 3x of the pistachio flavor. How did it turn out?
Haylie – yes, unfortunately it sure does make a difference. Also, using a sugar-free versus the full sugar makes a difference too. It will change up the consistency quite a bit (as you found out). Sorry about that!
Hi, I would like to make this a day ahead of time. Do you think the frosting would hold up to day ahead in the fridge or would you suggest leaving the cake out over night and frosting it in the morning? Thank you!
This looks so delicious! Pistachio frozen yogurt is my favorite, so I'm sure I will love this. Christmas is approaching, and I think this would be fun to make… Maybe add some red sprinkles on top!
I used to make a Pistachio Cake years ago that I really loved! Can't believe I lost the recipe! This comes close, but the one I used called for Club Soda for the cake mix instead of milk and it was cooked in a Bundt Pan. The icing was made of Pistachio Pudding and Whipped Cream (half and half). This was too addictive and maybe that's why I 'lost' the recipe, lol. TMPG (Too Many Pounds Gained). 😉
This has got to be the best cake I ever put in my mouth! My neighbor made it for me for my birthday in OCT and finally I am making it for myself just because I CRAVE it! Got it in the oven now and can't wait!!!
Just made this today. Took about 35 mins to cook. I think it was because I beat the batter for a couple mins instead of just mixing until combined. I wanted some fluff. It was a delicious hit. Can't wait to try some of your other recipes.
Made this today and found a new favorite cake. Will be making this through out the year.
Loved this. Very easy to make and especially like the frosting recipe. I substituted egg beaters for the eggs, used just 1/4 c oil and 3/4 c applesauce and it turned out moist and delicious!
My mom has been making this for years. love this cake.
If you like pistachios, you will love this cake.
This is a great cake! My whole family loves it. I use 1 cup of 7up/Sprite in the batter instead of milk. My mother used to make this in the 70's and she always called it Watergate Cake. Were pistachios involved in the Watergate scandal? lol
OMG i tried this recipe and it is to DIE for. so far I've made it twice and every time there is none left