Pistachio Pudding Cake – Easy Moist Cake with Cozy Nutty Flavor

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slice of pistachio pudding cake with glaze and pistachios

A slice of pistachio pudding cake with glaze and chopped pistachios on top.

This pistachio pudding cake is soft, moist, and packed with cozy nutty flavor.
The pudding mix is the secret—your cake stays tender for days.
It’s perfect for potlucks, holidays, or an easy weekend dessert.
You’ll love how bakery-pretty it looks with a simple glaze.

Why You’ll Love This Pistachio Pudding Cake

Table of Contents show
  • Super moist: Pudding mix keeps it tender.
  • Beginner-friendly: Simple mix-and-bake.
  • Make-ahead friendly: Slices great the next day.
  • Pretty color: That pale green crumb is so fun.
  • Crowd-pleaser: Sweet, nutty, and not heavy.

Ingredients for Pistachio Pudding Cake

ingredients for pistachio pudding cake including pudding mix eggs oil milk and pistachios
Pantry staples plus pistachio pudding mix for moisture
  • All-purpose flour (2 cups) – structure; 1:1 gluten-free blend can work.
  • Granulated sugar (3/4 cup) – sweetness.
  • Pistachio pudding mix (1 box, 3.4 ounces) – flavor + moisture.
  • Baking powder (2 teaspoons) – lift.
  • Salt (1/2 teaspoon) – balance.
  • Eggs (3) – structure.
  • Vegetable oil (3/4 cup) – moisture; melted butter works but is denser.
  • Milk (3/4 cup) – softens batter; buttermilk adds tang.
  • Vanilla extract (2 teaspoons) – rounds out flavor.
  • Chopped pistachios (1/2 cup) – topping crunch; chopped almonds work too.

Glaze

  • Powdered sugar (1 cup) – glaze base.
  • Milk (1–2 tablespoons) – thin to drizzle.
  • Vanilla (1/2 teaspoon) – optional.

How to Make Pistachio Pudding Cake

collage showing steps to make pistachio pudding cake
Mix, bake, cool, glaze, and slice
  • 1. Preheat: Heat oven to 350°F. Grease a bundt pan very well.
  • 2. Whisk: Whisk flour, sugar, pudding mix, baking powder, and salt.
  • 3. Mix: Add eggs, oil, milk, vanilla. Mix 1–2 minutes until smooth.
  • 4. Bake: Bake 40–50 minutes until a toothpick comes out with a few moist crumbs.
  • 5. Cool: Cool 15 minutes, invert, cool completely.
  • 6. Glaze: Whisk glaze and drizzle. Sprinkle pistachios.

Tips for Perfect Pistachio Pudding Cake

  • Grease the pan thoroughly for easy release.
  • Don’t overbake—moist crumbs are perfect.
  • Glaze only after fully cool.

Variations & Substitutions

  • Add lemon zest for a bright twist.
  • Use almond extract for extra nutty flavor.
  • Bake as cupcakes (18–22 minutes).

Make-Ahead & Freezing

Fridge: 5 days covered.
Freezer: 2 months, wrapped well.

Serving Suggestions

  • Coffee or tea
  • Vanilla ice cream

Recipe Card

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 12 slices
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian

Reader Review: Moist for days and the glaze makes it look bakery-level.

Leave a rating and tell me—glaze or frosting on yours?

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