Pistachio Bundt Cake is made with a combination of yellow cake mix, instant pudding, eggs, lemon-lime soda, oil, almond extract, and toasted pistachios. This pistachio pudding cake is topped with a light and creamy whipped topping made with whole milk, pudding, and a whipped topping mix.
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To make this pistachio cake recipe, you follow a simple steps that combines all the ingredients together to create a moist and flavorful cake. The addition of toasted buts adds a nice crunch to this dessert with pistachios and complements the sweet flavors of the cake!
Delicious Cake for Pistachio Lovers!
If you’re a fan of pistachios, then this Pistachio Bundt Cake is the perfect treat for you. With a delicious blend of yellow cake mix, instant pistachio pudding, lemon lime soda, and chopped pistachios, this cake is sure to satisfy your sweet tooth.
This cake is perfect for any occasion, from birthdays to holidays to casual get-togethers. Its unique blend of flavors and textures is sure to impress your guests and leave them wanting more. So why not give it a try and see for yourself why this cake is a favorite among pistachio lovers everywhere?
Why you will love this easy pistachio cake recipe
- Great Texture and Flavor. The combination of the cake mix, pistachio pudding, and lemon-lime soda gives this cake a light and fluffy texture that is sure to please. The addition of almond extract and pistachios adds a wonderful flavor to the cake, making it the perfect dessert for any occasion.
- It is great for holidays. From St. Patrick’s Day to Christmas, this green cake will find a way to show up on your table. The beautiful color and great flavors really make this cake a crowd-pleaser.
- Simple ingredients. This recipe requires only a few simple ingredients that you can easily find at your local grocery store. A short trip to the store will get you a step closer to enjoying this incredible cake.
Pistachio Bundt Cake Ingredients
Cake mix: You will need one 15.25-oz box of butter yellow cake mix, any brand of cake mix will do.
Pistachio pudding: Use 2 small boxes (3.4 ounces each) of instant pistachio pudding. Just the dry mix, do not prepare the pudding.
Eggs: To bind the ingredients together and give it great texture, add 4 large eggs to the cake batter.
Lemon Lime Soda: Using 1 cup of sprite soda will help give this cake a wonderful light and fluffy consistency.
Oil: Adding ¼ cup of vegetable (or canola oil) adds needed fats to make the cake nice and moist.
Almond extract: Enhance the amazing flavors by using ½ teaspoon of almond extract.
Pistachios: For a great crunchy texture and garnish, you will need a total of 2 ½ cups of lightly toasted and shelled pistachios that have been coarsely chopped.
Raw sugar: Add ¼ cup of turbinado sugar (sugar in the raw) for a perfectly sweet addition to this cake.
Whipped topping
Milk: You will need 1 ½ cups of whole milk to make the light frosting.
Dream whip: Use 1 packet of instant whipped topping (Dream Whip) for a deliciously creamy frosting. This ingredient can typically by found in the grocery store’s baking aisle, near the boxed no-bake cheesecake mixes.
How to Make Pistachio Bundt Cake
Prep
Start by preheating the oven to 350 degrees F.
Then, generously grease and spray the inside of a bundt pan with nonstick baking spray and set it aside.
Cake Batter
In a large bowl, combine the dry cake mix, one box of the dry pudding mix, eggs, Sprite soda, oil, and almond extract. Mix until well blended.
Next fold in the 2 cups of pistachios, making sure to set aside ½ cup of nuts for the garnishing later.
After that, pour the batter into the prepared bundt pan and sprinkle the turbinado sugar evenly over the top of the cake mix.
Bake
Place the cake pan in the preheated oven and bake for 40-45 minutes. A toothpick should come out clean after being inserted into the center.
Remove from the oven and let cool for 10 minutes in the pan before turning onto a cake round or serving dish. Let the cake cool for another 10 minutes.
Frosting
While the cake is cooking, combine the milk, the second box of dry pudding mix, and the envelope of Dream Whip in the bowl of a stand mixer and mix slowly for one minute.
Slowly increase the speed to high and whip for another 3-5 minutes. The frosting should be thick and creamy.
Assemble
Proceed to generously spoon the frosting over the top of the cooled cake. Then sprinkle the reserved crushed pistachios over the icing as a garnish.
Slice, serve and enjoy!
Variations of this Pistachio Cake Recipe
There are many ways to customize this Pistachio Bundt Cake recipe to suit your taste preferences or dietary needs. Here are a few ideas:
Gluten-Free Version: To make this cake gluten-free, simply use a gluten-free yellow cake mix and ensure that all other ingredients are also gluten-free. You can also substitute the lemon lime soda with a gluten-free soda of your choice.
Chocolate Pistachio Version: For a chocolate twist on this recipe, use a chocolate cake mix instead of the yellow cake mix. You can also add ½ cup of chocolate chips to the batter and sprinkle some with the chopped pistachios on top of the frosting.
Lemon Pistachio Version: For a citrusy flavor, use a lemon cake mix instead of the yellow cake mix. Also add 2 tablespoons of lemon zest to the batter for a stronger citrus flavor.
Pistachio Bundt Cake
Ingredients
- 15.25 oz butter yellow cake mix
- 3.4 oz instant pistachio pudding mix
- 4 eggs
- 1 cup Sprite
- ¼ cup vegetable oil
- ½ tsp almond extract
- ¼ cup turbinado sugar
- 2 ½ cups shelled pistachios coarsely chopped and lightly toasted, divided
Frosting
- 3.4 oz instant pistachio pudding mix
- 1 ½ cups whole milk
- 1 envelope (1.5 oz) instant whipped topping (Dream Whip)
Instructions
- Prep: Start by preheating the oven to 350degrees F. Then, generously grease and spray the inside of a bundt pan with nonstick cooking spray and set it aside.
- Cake Batter: In a large bowl, stir together the dry cake mix, one box of the dry pudding mix, eggs, Sprite soda, oil, and almond extract. Mix together until well blended.
- Proceed to fold in the 2 cups of pistachios, making sure to set aside 1/2 cup of nuts for the garnishing later.
- Pour the batter into the prepared bundt pan and sprinkle the turbinado sugar evenly over the top of the cake mix.
- Bake: Place the cake pan in the preheated oven and bake for 40-45 minutes. A toothpick should come out clean after being inserted into the center. Remove from the oven and let cool for 20 minutes in the pan before turning onto a cake round or serving dish and letting it cool completely.
- Make Frosting: While the cake is cooking, combine the milk, the second box of dry pudding mix, and the envelope of Dream Whip in the bowl of a stand mixer and mix together slowly for one minute. Slowly increase the speed to high and whip together for 3-5 minutes. The frosting should be thick and creamy.
- Assemble: Proceed to generously spoon the frosting over the top of the cake and cover well, then scatter the reserved crushed pistachios over the icing as a garnish. Slice, serve and enjoy!
Notes
Nutrition
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How do I Toast Pistachios for this bundt cake?
Toasting pistachios, or any type of nuts or seeds for that matter, enhances their natural flavors. To do this, simply place the chopped nuts in a single layer onto a baking sheet, and bake them in a 350 degree oven for 5-8 minutes. Using the skillet method to toast nuts is also easy. Place the chopped nuts onto a dry skillet over medium heat for 5-8 minutes, frequently stirring as to avoid burning them.
How long is pistachio bundt cake good for?
This cake can be kept stored in a sealed container in the fridge for up to 3 days. If you want to freeze the cake, I’d recommend freezing it without the frosting by placing the unfrosted (cooled) cake in a sealable plastic bag in the freezer for up to two months before thawing, frosting, and serving.
Holidays to Serve Pistachio Cake for
Pistachio Bundt Cake is a perfect dessert for any occasion, but it is especially fitting for certain holidays. The beautiful green color of the cake is perfect for St. Patrick’s Day or Christmas, while the light and fluffy texture make it a great choice for Easter or Mother’s Day.
For a festive touch, decorate the cake with whipped cream and red and green cherries for Christmas or top it with a shamrock-shaped cookie for St. Patrick’s Day. The light and nutty flavor of the cake also makes it a great addition to a spring or summer brunch too!
Which type of oil is preferred when making a cake?
Vegetable or canola oil is preferred when making this cake because it adds the necessary fats to make the cake moist. Other types of oil, such as olive oil or coconut oil, may alter the taste and texture of the cake.
Can I use regular pudding mix instead of instant for this cake?
No, you cannot use regular pudding mix instead of instant for this recipe. Instant pudding mix is required because it helps to give the cake its light and fluffy texture.
How to remove cake from bundt pan
Once the cake has cooled for about ten minutes, it can be easily transferred to a serving dish or cake round. Center the dish or round it upside-down over the opening of the Bundt pan. Holding the dish in a place with one hand and the bottom of the Bundt pan securely with the other hand, invert it all with one motion. Set everything down onto a flat surface, and slowly remove the Bundt pan by carefully lifting it up.
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Pistachio Bundt Cake is made to be fluffy in texture, loaded with amazing flavor, and is a beautiful shade of green. This pistachio pudding cake is appetizing and fun, the green tint is especially festive around St. Patrick’s Day!
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