Pistachio Pudding Cake

Pistachio Pudding Cake

This pistachio pudding cake is tender, studded with chopped pistachios, and glazed with a sweet and shiny white icing. It’s the perfect St. Patrick's Day dessert and an incredibly easy cake recipe to bake, made all in one bowl with box yellow cake mix and a package of instant pistachio pudding.


  • Flour for dusting your bundt pan 
  • 15 oz yellow cake mix
  • 3.4 pz instant pistachio pudding mix
  • 4 large eggs
  • 1 c milk
  • .5 c (1 stick) unsalted butter, melted and cooled (plus more for greasing your pan)
  • .5 c ½ cup chopped pistachios
  • 2 c 2 cups confectioners' sugar
  • 2 tbsp milk
  • 2 tsp 2 teaspoons vanilla extract
  • .25 tsp ¼ cup finely chopped pistachios


  1. Preheat the oven to 350 degrees F. Grease and flour the bundt pan, tapping out the excess flour.
  2. In a large bowl, whisk the cake mix and pudding mix. Add the eggs, milk, melted butter, and beat on medium until combined. Stir in the pistachios. Spoon the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool in the pan for 5 minutes before turning it out onto a wire rack to cool completely.
  3. Make the icing: In a 

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