In this post, we’ll show you how to make Frosted Pistachio Cake made with Pudding Mix. This super moist pistachio cake comes together with yellow cake mix, pistachio pudding, and pantry staples. Frosted with a fluffy, blended pistachio pudding, Dream Whip, and pecans, this cake is heavenly, and melts in your mouth!
If you love all things pistachio, you’ve come to the right place. This semi-homemade bundt cake comes together so easily! In just a couple of hours, you can have a light and delicious cake for your next BBQ, party, or function. Find other easy to make pistachio desserts on our site like these Pistachio Cream Puffs, Cherry Pistachio Snowball Cookies, Pistachio Pudding Dessert Cups, and these Pistachio Meltaway Cookies. You might also like this Pistachio Cherry Christmas Cake recipe which is similar to this cake.
Before starting this recipe, you’ll want to verify that you have the following ingredients which are for both the cake and the Pistachio Dream Whip Frosting.
- Yellow Cake Mix – This is the base of this moist cake.
- Pistachio Instant Pudding – You will need (2) 3.4 ounce boxes for both the cake flavoring and the frosting recipe.
- Dream Whip – You’ll need one box which has two pouches inside to make the frosting.
- Eggs – This recipe requires 4 large eggs which add to the springy, moist nature of this cake.
- Oil – You’ll need canola or vegetable oil to make this cake.
- Club soda – This recipe calls for seltzer water which adds even more moisture to the cake.
- Whole milk – This is needed to mix the Dream Whip to a light, fluffy consistency.
- Pecans – These tasty nuts add a nice flavor and texture to this cake. You can add them to both the cake batter as well as the frosting –although optional.
- Nonstick spray & 1/2 a tablespoon of flour – This is a crucial combination of ingredients needed to grease the Bundt pan so the cooled cake can be easily removed.
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- 10″ Bundt Cake pan – Needed to bake this cake inside.
- Hand mixer – This will help to combine the cake batter as well as the Pistachio Cake Frosting.
- Rubber spatula – To scrape out any excess batter as well as to frost the cake.
- Oven – This cake bakes on the center rack of the oven.
- Mixing Bowls – To prepare the batter and frosting (2 large sized bowls).
- Measuring Cups – For measuring out the oil, water, and milk.
- Rolling pin – To crush pecans into smaller pieces.
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Frosted Pistachio Cake comes out perfectly.
This cake bakes in an average-sized 10″ Bundt cake pan. However, you can bake this in a greased 9″ x 13″ pan (like Pyrex). Just be sure to grease your pans! We used Baker’s Joy nonstick baking spray which is made with a blend of flour. However, I also loosely sprinkled some all-purpose flour over the nonstick spray to be extra cautious.
Removing the Cake
Always be sure the cake is fully cooled to room temperature before removing it from the pan. On average, you will need about one hour before you can remove this cake from the pan.
To remove, place a plate, cake holder, or cake stand over the opening of the Bundt cake pan. In one swift motion, carefully flip the pan so that the Bundt cake pan is abutted to the platter or plate. Lift up the Bundt pan to remove the cake, and it should be flawless on the platter, plate, or stand.
If any cake is left behind, carefully remove any chunks from the pan and stick them back on the cake. Since this is frosted, it is a little more forgiving with mishaps.
Ingredient Substitutions and Additions
- Nuts – You can use pecans or crushed walnuts for this cake. Additionally, you can add nuts to the cake better for extra texture, and to the frosting.
- Cherries – This cake is excellent with maraschino cherries mixed into the cake batter, or garnished on the pistachio frosting.
- Frosting – If you cannot find Dream Whip packets (in the baking aisle) you can use real whipped cream frosting, or Cool Whip. To use real whipped cream, mix 8 ounces of heavy whipping cream, and one packet of Pistachio pudding mix, and beat on high speed for 4-6 minutes or until light, fluffy peaks form. For Cool Whip, fold in one packet of Pistachio pudding mix into 8 ounces of Cool Whip.
If you want to store your Pistachio Cake, just follow these easy steps.
Since this cake has frosting that was made with milk you will need to refrigerate it. Store it in an airtight cake storage container for up to 5 days.
To freeze this cake, simply bake and fully cool the cake. Remove it from the pan, and slice it as desired. Place the cake slices on a wax paper-lined baking sheet and place them in the freezer. Freeze for 4-6 hours or until slices are fully frozen. Wrap each slice of cake with plastic wrap and place frozen slices in an airtight container or bag and freeze for up to 3 months. Do not freeze the cake frosted as it will cause issues when defrosting.
Follow the recipe below to make Pistachio Pudding Cake! This recipe makes 12 SERVINGS, but you can adjust the recipe card for other serving sizes.
Frosted Pistachio Cake with Pudding Mix
- bundt pan
- Hand Mixer
- Mixing Bowls
- Rolling Pin
- rubber spatula
- 15.25 box Yellow Cake Mix
- 3.4 ounces Pistachio pudding mix 1 box
- 4 large eggs
- ½ cup vegetable oil
- 1 cup club soda
Pistachio Dream Whip Frosting
- 5.2 ounces Dream Whip 2 packets
- 3.4 ounces Pistachio pudding mix
- ½ cup pecans
- 1¾ cup whole milk
- Preheat the oven to 350°F. Grease a Bundt pan with nonstick spray and flour.
- Add yellow cake mix, pistachio pudding mix, water, eggs, and oil to a large mixing bowl. Beat using a hand mixer at medium speed until combined (about 45 seconds). Carefully add batter to the cake pan
- Bake on the center oven rack for 32-34 minutes or until a toothpick inserted into the center of the cake comes out clean. The cake will be slightly golden brown and springy to the touch.
- Allow cake to cool to room temperature for about an hour.
- In a mixing bowl, add Dream Whip, pistachio pudding mix, and milk. Use a hand mixer to beat the ingredients for 4-6 minutes or until light, fluffy peaks form.
- Use a rubber spatula to frost this cake. You will have ample frosting to generously cover the cake. Coat frosting with crushed pecans and serve.
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