This cake is a nostalgic nod to classic pudding desserts, elevated with a rich, buttery crumb and a vibrant pistachio flavor. Unlike shortcut versions that rely on boxed cake mix, this recipe is made entirely from scratch, giving you full control over flavor and texture. The result is a soft, moist Bundt cake with a tender crumb, flecked with chopped pistachios and infused with the subtle sweetness of pistachio pudding mix. Topped with a luscious pistachio buttercream or simply dusted with powdered sugar, it’s perfect for spring gatherings, holidays, or anytime you want a show-stopping dessert.
Ingredients
For the Cake:
- ¾ cup unsalted butter, softened
- 1½ cups granulated sugar
- 1 (99g) package instant pistachio pudding mix (dry)
- 4 large eggs
- ¾ cup chopped pistachios (plus more for garnish)
- 1¼ cups whole milk
- ⅓ cup canola oil
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- 3 tablespoons cornstarch
- 4 teaspoons baking powder
- 1 teaspoon salt
Optional Pistachio Buttercream:
- 1 cup salted butter, softened
- 6 tablespoons instant pistachio pudding mix
- ¼ cup whole milk
- 4 cups powdered sugar
Instructions
1. Preheat and Prepare
Preheat your oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan thoroughly to prevent sticking.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
3. Cream Butter and Sugar
Using a stand mixer fitted with the paddle attachment (or a hand mixer), cream the softened butter and sugar on medium speed until light and fluffy—about 3 minutes.
4. Add Pudding Mix and Eggs
Add the dry pistachio pudding mix to the butter mixture and beat until fully incorporated. Then, add the eggs one at a time, mixing well after each addition.
5. Add Pistachios
Stir in the chopped pistachios for texture and nutty flavor.
6. Combine Wet Ingredients
In a separate bowl or measuring cup, whisk together the milk, oil, and vanilla extract.
7. Alternate Mixing
With the mixer on low, alternate adding the dry ingredients and wet ingredients to the batter in thirds, beginning and ending with the dry. Mix until just combined, then beat on medium speed for 2 minutes to aerate the batter.
8. Bake
Pour the batter into the prepared Bundt pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Be sure to test both the center and near the inner tube of the pan.
9. Cool
Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely before frosting.
Optional Pistachio Buttercream
- In a mixing bowl, beat the butter until fluffy.
- In a small bowl, whisk together the milk and pudding mix until dissolved.
- Add the pudding mixture to the butter and beat until smooth.
- Gradually add powdered sugar, ½ cup at a time, until the frosting is thick and spreadable.
- Frost the cooled cake and sprinkle with additional chopped pistachios.
Tips & Variations
- No Bundt pan? Use two 9-inch round cake pans and adjust baking time to 30–35 minutes.
- Add-ins: Fold in white chocolate chips or a swirl of raspberry jam for a twist.
- Glaze Option: Skip the buttercream and drizzle with a simple powdered sugar glaze (1 cup powdered sugar + 2 tbsp milk).
Serving Suggestions
- Serve with a dollop of whipped cream or a scoop of pistachio ice cream.
- Perfect for Easter, Mother’s Day, or afternoon tea.
- Store covered at room temperature for 2 days or refrigerate for up to 5 days.
This cake is a celebration of pistachio flavor—subtle, nutty, and sweet with a soft green hue that makes it as beautiful as it is delicious. Would you like a version with a pudding center or a no-bake pistachio dessert next?