There's something truly magical about a slice of moist, nutty pistachio cake. The vibrant green hue and delicate crunch of pistachios make this dessert as visually appealing as it is delicious. This easy pistachio cake recipe is perfect for those days when you crave something sweet but don't want to spend hours in the kitchen.

I first made this cake for a family gathering, and it was an instant hit! Everyone loved its soft texture, subtle sweetness, and nutty flavor, making it a requested staple ever since. Let’s dive into the details!
Why You'll Love This Pistachio Cake Recipe
This pistachio cake is bound to be your new go-to dessert for any occasion! Here are a few reasons why:
First, this recipe is incredibly easy to make. Thanks to a few shortcuts, like using pistachio pudding mix, you can whip up this cake in just minutes. It’s a fantastic choice for both novice and experienced bakers alike.
Not only is it beautifully green, but the texture is wonderfully moist and fluffy. Each bite is infused with a gentle pistachio flavor, making it a delight to eat without being overpowering.
Plus, this cake is versatile! You can serve it plain, with a dusting of powdered sugar, or top it with whipped cream or cream cheese frosting. It’s an adaptable treat that you can customize based on your mood or occasion.
Lastly, it’s a crowd-pleaser. Kids and adults alike love the unique flavor and color of this pistachio cake, so it's an easy win at any gathering!
Ingredients Notes

This pistachio cake recipe keeps things simple with a handful of ingredients, many of which you may already have in your pantry. Each ingredient brings something special to the table, resulting in a cake that’s fluffy, moist, and packed with flavor.
- Pistachio Pudding Mix: This is the secret to our cake’s moist texture and unmistakable pistachio flavor. The pudding mix also gives the cake its lovely light-green color.
- Cake Mix: For convenience, we’re using a yellow or white boxed cake mix as the base. It saves time without sacrificing flavor, and it’s easy to find. Look for a mix with no added pudding if possible.
- Vegetable Oil: This gives the cake its soft, moist texture. You can also substitute with melted butter for a slightly richer flavor.
- Eggs: Eggs help bind the cake together and add a light, airy structure. Using four eggs will give you a fluffier, more structured cake.
- Club Soda or Lemon-Lime Soda: This may sound unusual, but a can of soda helps lighten the batter, making it soft and fluffy. If you’d prefer a slightly tangy undertone, lemon-lime soda adds a subtle brightness that pairs beautifully with the pistachio flavor.
If you’d like, you can also fold in some chopped pistachios for an extra bit of crunch! This is optional, but it adds a lovely texture contrast to each bite.
How To Make This Easy Pistachio Cake

This cake is so simple to put together that you’ll find yourself coming back to it time and again. Just a few easy steps stand between you and a delicious pistachio-flavored treat!
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a bundt pan or a 9x13-inch baking pan. A bundt pan adds a lovely shape, but a rectangular pan works just as well if you want simpler slices.
- Mix the Ingredients: In a large mixing bowl, combine the cake mix, pistachio pudding mix, vegetable oil, eggs, and club soda. Use a hand mixer or stand mixer on medium speed and mix until well-combined, about 2 minutes. The batter should be smooth and light.
- Fold in Pistachios (Optional): If you like a bit of crunch, fold in about ½ cup of chopped pistachios. Be careful not to overmix, as this can make the cake dense.
- Bake the Cake: Pour the batter into your prepared pan, spreading it evenly. Bake for 45-50 minutes if using a bundt pan or 30-35 minutes for a 9x13 pan, or until a toothpick inserted into the center comes out clean. The cake should be slightly golden and spring back to the touch.
- Cool and Frost: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, you can dust it with powdered sugar or frost it with cream cheese or whipped cream frosting for an extra treat!
Expect the baking process to take around an hour, including cooling time, but the results are well worth it – a soft, fragrant, and beautiful pistachio cake that’s ready to serve!
Storage Options
This pistachio cake stores beautifully, so you can easily make it ahead of time or enjoy leftovers later.
- Room Temperature: Store any unfrosted cake in an airtight container at room temperature for up to 3 days.
- Refrigerated: If your cake is frosted with whipped or cream cheese frosting, keep it refrigerated. It will stay fresh for up to a week in the fridge. Just make sure to store it in an airtight container to retain moisture.
- Freezing: You can also freeze this pistachio cake! Wrap individual slices in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 2 months. To enjoy, simply thaw at room temperature or reheat in the microwave for a few seconds.
For the best taste and texture, aim to enjoy the cake within the first few days after baking.
Variations and Substitutions
One of the best things about this pistachio cake recipe is its versatility. You can easily adapt it to fit your preferences or dietary needs.
- Add a Glaze: A simple glaze made with powdered sugar, milk, and a hint of almond extract can be drizzled over the top for added sweetness and shine.
- Use Different Nuts: Swap out pistachios for walnuts or almonds if you’d like to try a different flavor. Just be aware this will slightly alter the flavor profile.
- Make It a Layer Cake: Use two round cake pans and stack the layers with a pistachio or vanilla buttercream frosting in between for a fancier presentation.
- Add a Cream Cheese Frosting: For extra richness, top the cake with a cream cheese frosting. The slight tanginess of the cream cheese balances out the sweet, nutty flavor of the cake perfectly.
- Lower Sugar Option: If you prefer a less sweet cake, you can replace half of the cake mix with almond flour. This will result in a slightly denser cake with a more subtle sweetness.
Feel free to experiment and make this cake your own – it’s a forgiving recipe that’s open to creative twists!
This easy pistachio cake is the perfect blend of convenience and flavor, with its soft texture and nutty flavor satisfying every time. Whether you’re serving it at a party or enjoying a quiet evening at home, this cake is sure to become a favorite! Enjoy each pistachio-filled bite.
PrintEasy Pistachio Cake Recipe
This easy pistachio cake recipe combines rich, nutty flavors with a moist, tender crumb. Perfect for holidays or family gatherings, this simple pistachio dessert will become a go-to recipe for cake lovers. Using pistachio pudding mix for flavor, it’s quick to prepare and sure to impress!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box white cake mix
- 1 package instant pistachio pudding mix
- 4 large eggs
- 1 cup club soda
- ½ cup vegetable oil
- ½ cup chopped pistachios (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- In a large bowl, combine cake mix, pistachio pudding mix, eggs, club soda, and vegetable oil. Mix until smooth.
- Pour batter into the prepared pan. Sprinkle chopped pistachios on top if desired.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool, then dust with powdered sugar if desired. Serve and enjoy!
Notes
- For a richer flavor, add a few drops of almond extract.
- You can substitute club soda with 7-Up or Sprite for a slightly sweeter flavor.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 320
- Sugar: 26g
- Sodium: 350mg
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