Homemade Pistachio Pudding Cake

Yum, a homemade pistachio pudding cake sounds amazing! Here’s a super tasty and easy recipe for a moist, flavorful pistachio cake made with pudding mix—perfect for spring gatherings or just because.

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Homemade Pistachio Pudding Cake Recipe

Ingredients:

For the Cake:

• 1 box (15.25 oz) white or yellow cake mix

• 1 package (3.4 oz) instant pistachio pudding mix

• 4 large eggs

• 1 cup whole milk

• ½ cup vegetable oil

• ½ teaspoon almond extract (optional, but adds great flavor)

• ½ cup chopped pistachios (optional, for texture)

For the Topping (Optional):

• Powdered sugar, for dusting

• Or a light glaze made from powdered sugar + milk

• Or whipped cream and chopped pistachios for serving

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Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a 9×13″ baking dish.

2. Mix the batter:
   In a large bowl, combine the cake mix, pistachio pudding mix, eggs, milk, oil, and almond extract. Beat with a mixer on medium speed for about 2 minutes until smooth. Fold in chopped pistachios if using.

3. Bake:
   Pour the batter into the prepared pan. Bake for 40–45 minutes (bundt) or 30–35 minutes (9×13″) or until a toothpick comes out clean.

4. Cool:
   Let it cool in the pan for 10–15 minutes, then turn out onto a wire rack (if using bundt) or cool completely in the pan.

5. Top it off:
   Dust with powdered sugar, drizzle with glaze, or top with whipped cream and more pistachios.

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 Pro Tips:

• You can add a second pudding mix for extra moisture and richness (adjust baking time if so).

• This cake tastes even better the next day!

Would you like a version from scratch without boxed cake mix too?