Sweet, Nutty, and Totally Irresistible
With its unique green color and cloud-like fluffiness, this pistachio cake is an absolute favorite. With a cake this amazing, people think you’ve slaved away baking all day. But shhh, don’t tell anyone our little secret: it’s a ridiculously easy cake to make!
The real magic trick? Combining a box of instant pistachio pudding mix with a box of cake mix creates a texture so moist and dreamy that it practically melts in your mouth, and it’s large enough to feed a crowd. If all that doesn’t tempt you, it’s topped with an irresistible cream cheese frosting and chopped pistachios for that perfect crunch; every bite is pure bliss.
If you’re a cake lover, you’ll also want to try our Lime Sheet Cake, Coconut Poke Cake, and Better than Anything Cake. So, what are you waiting for? Grab your mixing bowl, and let’s get baking!
Why we think you’ll love it:
- Beautiful. The vibrant green color makes it a perfect centerpiece for St. Patrick’s Day, Easter, or any special occasion.
- Texture. The combination of cake mix and pudding mix helps keep it incredibly moist and tender.
- Make ahead. Make this recipe the day before to save yourself some time!
Pistachio Cake Ingredients
Cake
- Cooking spray, or oil for greasing – Keeps the cake from sticking to the pan.
- Granulated sugar (2 tablespoons) – Sprinkled in the pan for a light, sweet crust.
- White cake mix (15.25-ounce package) – A shortcut mix that makes this recipe so quick and easy. You can also use a yellow cake mix.
- Instant pistachio pudding mix (3.4 ounce package) – Adds flavor, moisture, and that iconic pistachio look. You must use a box of INSTANT pudding, the cook’n’serve kind will not produce the desired result.
- Cinnamon (1 teaspoon) – A warm spice that balances the sweetness beautifully.
- Water (1 ½ cups) – Helps bring the batter together and keeps the cake light.
- Eggs (4 large) – Provide structure and richness. Room temperature eggs will incorporate better than cold eggs.
- Vegetable oil (¼ cup) – Keeps the cake moist and tender. Canola oil or melted coconut oil can also be used.
- Green food coloring (2 to 4 drops) – Optional, but makes the cake that signature pistachio green.
- Chopped pistachios (¾ cup, divided) – Adds crunch and real pistachio flavor to the cake.
Frosting
- Unsalted butter (1 cup, softened) – Creamy base for the frosting. Use this post to learn How to Soften Butter Quickly.
- Powdered sugar (2 ½ cups) – Sweetens and thickens the frosting to the perfect spreadable consistency.
- Vanilla extract (1 teaspoon) -Enhances the sweetness and balances the almond flavor.
- Almond extract (½ teaspoon) – Brings out that classic pistachio flavor.
- Whipping cream or heavy cream (⅓ cup, room temperature) – Adds fluffiness and creaminess.
- Cream cheese (3 ounces, softened) – A little tang to cut through the sweetness and make the frosting smooth.
- Green food coloring (a few drops, optional) – For a pretty pistachio finish.
How to Make Pistachio Cake
PREP. Preheat the oven to 350°F. Grease a 9×13-inch baking dish and sprinkle the sugar evenly on the bottom and sides of the pan.
MIX. In a medium bowl, whisk cake mix, pudding mix, and cinnamon together. Add water, eggs, oil, drops of green food coloring, and ½ cup chopped pistachios, and beat to combine.
BAKE. Pour the mixture into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The top of the cake will be lightly browned.
FROSTING. Once the cake is cooled, make frosting in a medium bowl by beating together butter, powdered sugar, vanilla, almond, whipping cream, and cream cheese. Frost the cake and then sprinkle with reserved chopped nuts.
Kristyn’s Recipe Tips
- Using room-temperature ingredients is key to achieving a smooth, lump-free frosting. It also helps the cake batter ingredients incorporate better with each other.
- Once you add the wet ingredients to the dry, mix just until combined. Overmixing can lead to a tough cake.
- It is very important to make sure that you are using INSTANT pudding and only add the pudding powder to the recipe.
Preheat the oven to 350°F. Grease a 9×13-inch baking dish and sprinkle the sugar evenly on the bottom and sides of the pan.
In a medium bowl, whisk cake mix, pudding mix and cinnamon together. Add water, eggs, oil, food coloring and ½ cup chopped pistachios and beat to combine.
Pour into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The top of the cake will be lightly browned.
Once cake is cooled, make frosting in a medium bowl by beating together butter, powdered sugar, vanilla, almond, whipping cream and cream cheese. Frost cake and then sprinkle with reserved chopped pistachios.
- Using room-temperature ingredients is key to achieving a smooth, lump-free frosting. It also helps the cake batter ingredients incorporate better with each other.
- Once you add the wet ingredients to the dry, mix just until combined. Overmixing can lead to a tough cake.
- It is very important to make sure that you are using INSTANT pudding and only add the pudding powder to the recipe.
Prep ahead. You can make the cake and store it, unfrosted, in an airtight container for up to 2 days. For longer storage, wrap it in plastic and foil and freeze for up to 3 months. The frosting can be made a week ahead and refrigerated or frozen for up to 3 months. Just give it a quick whip before frosting your cake!
Store leftover frosted cake covered at room temperature for 1 day or in the refrigerator for 4-5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap for up to 3 months.
For more substitutions and tips, check out the full recipe post
Calories: 369kcal, Carbohydrates: 31g, Protein: 5g, Fat: 26g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 110mg, Sodium: 51mg, Potassium: 147mg, Fiber: 1g, Sugar: 28g, Vitamin A: 783IU, Vitamin C: 1mg, Calcium: 38mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
You can make the cake and store it, unfrosted, in an airtight container for up to 2 days. For longer storage, wrap it in plastic and foil and freeze for up to 3 months. The frosting can be made a week ahead and refrigerated or frozen for up to 3 months. Just give it a quick whip before frosting your cake!
Store leftover frosted cake covered at room temperature for 1 day or in the refrigerator for 4-5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap for up to 3 months.
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