Description
A nostalgic yet vibrant pistachio pudding cake adapted from Sunday dinners past. Moist, fluffy, and packed with nutty flavor—this cake brings both comfort and creativity to the table.
Ingredients
Yellow Cake Mix (1 box)
Instant Pistachio Pudding Mix (1 box, 3.4 oz)
Eggs (4 large)
Vegetable Oil (1/2 cup)
Water (1 cup)
Chopped Pistachios (1/2 cup, optional)
Whipped Topping (1 tub)
Instructions
1. Preheat oven to 350°F and grease a bundt or 9×13 pan.
2. In a large bowl, combine yellow cake mix and instant pistachio pudding.
3. Beat in eggs, water, and oil until smooth and slightly frothy.
4. Stir in half the chopped pistachios.
5. Pour batter into prepared pan and smooth the top.
6. Bake for 40–45 minutes, or until a toothpick comes out clean.
7. Cool for 15 minutes before inverting (if using bundt).
8. Spread whipped topping once fully cooled.
9. Sprinkle with remaining pistachios and optional pudding dusting.
Notes
Substitutions: flax eggs, coconut oil, or coconut whipped topping for vegan version.
Try adding chocolate drizzle, fruit layers, or blood orange glaze for variation.
Tastes better after chilling overnight—flavor deepens and texture tightens.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: pistachio, pudding, cake, easy dessert, bundt cake