This Pistachio Cake is an easy, crowd-pleasing dessert made with just a few pantry staples. Baked in a bundt pan for an elegant presentation (or a 9×13 pan if you prefer), the cake turns out moist, tender, and light. It’s perfect for brunches, casual gatherings, Saint Patrick’s Day, or whenever you want a simple yet impressive cake.
5 STAR REVIEW
Cathy says, “Easy, moist, light, and delicious! When I spot pistachio pudding at the store, I grab a bunch so I can make this cake again and again.”
This green-hued Pistachio Cake is especially fun for spring holidays, but it’s a year-round favorite. The recipe starts with a white cake mix that’s “doctored” with instant pistachio pudding, soda, and a few other simple ingredients for an effortless, bakery-style result. If you prefer a from-scratch white cake, you can substitute your favorite homemade mix.
The combination of instant pudding and carbonated soda helps create a tender crumb and extra moist texture. Chopped pistachios folded into the batter add subtle crunch and authentic flavor.
Easy Pistachio Cake
10 mins
40 mins
50 mins
12
Ingredients
- 15.25 ounce box white cake mix
- 3.4 ounce box pistachio instant pudding (just the powder)
- 4 large eggs
- 1 cup 7Up soda
- 1/2 cup vegetable oil
- 1/4 teaspoon almond extract
- 1/2 cup finely chopped pistachios
- 2 tablespoons powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Butter and flour a 10- or 12-inch fluted bundt pan. If you don’t have a bundt pan, use a greased 9×13-inch baking dish (see notes for adjusted baking time).
- In a large bowl, whisk together the white cake mix and pistachio pudding powder. Add the eggs, 7Up soda, vegetable oil, and almond extract. Beat with an electric mixer or whisk vigorously for about 2 minutes, until the batter is smooth and combined.
- Fold the chopped pistachios into the batter.
- Pour the batter evenly into the prepared pan and smooth the top.
- Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean. If using a 9×13 pan, bake 25–30 minutes. Remove from the oven and cool 10 minutes, then run a dull knife around the edges to loosen the cake and invert onto a wire rack to cool completely.
- Once cool, dust the cake with powdered sugar, slice, and serve.
Notes
Sugar-free options: The cake works with sugar-free soda and sugar-free instant pudding if you need lower-sugar ingredients.
Substitute for 7Up: Carbonation helps keep the cake light and fluffy, but club soda, milk, or water can be used instead.
Flavor and nut swaps: If you prefer a different flavor, replace the pistachio pudding with another instant pudding and swap the pistachios for chopped walnuts or almonds.
Add-ins: For extra texture and flavor, fold in up to 1 cup of sweetened coconut flakes or a handful of mini chocolate chips.
Frosting and glazing: Instead of powdered sugar, top the cooled cake with your favorite frosting, a light glaze, or a drizzle of chocolate ganache.
No bundt pan? If using a greased 9×13-inch pan, reduce baking time to 25–30 minutes and check for doneness with a toothpick.
Nutrition
Carbohydrates: 42 g |
Protein: 5 g |
Fat: 15 g |
Saturated Fat: 9 g |
Cholesterol: 70 mg |
Sodium: 395 mg |
Potassium: 100 mg |
Fiber: 1 g |
Sugar: 26 g
Nutritional information is an automatic estimate and can vary depending on the exact products used and any substitutions made. Calculate values yourself if precise numbers are important.
Proper Storage
Store the cake at room temperature for 1–2 days, covered with foil or plastic wrap to prevent drying. For longer storage, refrigerate for up to 5 days. You can also freeze slices or the whole cake (wrapped tightly) for up to 2 months; thaw in the refrigerator before serving.
More Light and Fluffy Cake Recipes:
- Angel Food Cake
- Cinnamon Cake
- Apple Cake
- 3-Ingredient Lemon Cake
I hope you enjoy this quick and delicious pistachio cake. If you try it, consider leaving a review or sharing how you customized the recipe. Happy baking!
