Pistachio Cake Recipe with Cake Mix

I’ve always been a fan of desserts that feel special without requiring hours in the kitchen, and this pistachio cake recipe with cake mix hits that sweet spot perfectly.

It’s a delightful blend of nutty, creamy, and just the right amount of sweet, with a vibrant green hue that makes it a showstopper for any occasion. Whether you’re baking for a family gathering or just craving something cozy, this recipe is your go-to for a fuss-free treat.

This cake is a lifesaver when you want something impressive but don’t have the time to start from scratch. Using a cake mix keeps things simple, while the pistachio flavor adds a touch of elegance. Let’s dive into why this recipe is a crowd-pleaser and how you can make it your own.

Why People Love This Pistachio Cake

This pistachio cake is a favorite for its unique flavor and ease of preparation. The nutty, slightly sweet pistachio taste pairs beautifully with the moist texture of the cake. It’s a dessert that feels gourmet without the hard work.

It’s also incredibly versatile. You can dress it up for holidays or keep it simple for a weeknight treat. The cake mix base saves time, making it perfect for busy bakers.

The vibrant green color adds a fun, eye-catching element. It’s a hit at parties, especially for St. Patrick’s Day or spring celebrations. Plus, it’s a great way to introduce pistachio to dessert lovers.

Ingredients You’ll Need

To make this pistachio cake, you’ll need a handful of simple ingredients. Most are pantry staples, and the rest are easy to find. Here’s what you’ll need for the cake and frosting.

For the Cake:

• 1 box (15.25 oz) white or yellow cake mix
• 1 package (3.4 oz) instant pistachio pudding mix
• 4 large eggs
• 1 cup water
• 1/2 cup vegetable oil
• 1/2 cup finely chopped pistachios (optional for extra crunch)
• 1 tsp almond extract (optional for flavor boost)

For the Frosting:

• 1 package (3.4 oz) instant pistachio pudding mix
• 1 cup cold milk
• 1 container (8 oz) whipped topping (like Cool Whip)
• 1/4 cup finely chopped pistachios (for garnish)
• 1 tsp vanilla extract

Equipment:

• 9×13-inch baking pan or two 8-inch round pans
• Mixing bowls
• Electric mixer or whisk
• Spatula
• Measuring cups and spoons

Preparation Tips Before You Start

Before you begin, ensure your ingredients are at room temperature. This helps the batter mix smoothly and evenly. Eggs and oil blend better when not cold.

Grease your baking pan well to prevent sticking. You can also line it with parchment paper for easier removal. Preheat your oven to 350°F (175°C) to ensure it’s ready.

Chop your pistachios finely for a consistent texture. If you’re using a food processor, pulse gently to avoid turning them into powder. Store extra pistachios in an airtight container.

Step-by-Step Instructions for the Cake

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and lightly flour your baking pan. This ensures the cake releases easily after baking.

Step 2: Mix Dry Ingredients

In a large mixing bowl, combine the cake mix and pistachio pudding mix. Stir them together to evenly distribute the pudding mix. This adds flavor and color to the cake.

Step 3: Add Wet Ingredients

Add eggs, water, vegetable oil, and almond extract (if using) to the dry mix. Beat with an electric mixer on medium speed for 2 minutes. The batter should be smooth and slightly green.

Step 4: Incorporate Pistachios

Fold in the finely chopped pistachios (if using) with a spatula. This adds a delightful crunch and enhances the nutty flavor. Be careful not to overmix.

Step 5: Pour and Smooth

Pour the batter into the prepared pan. Use a spatula to spread it evenly. This ensures the cake bakes uniformly.

Step 6: Bake the Cake

Bake for 25-30 minutes (9×13 pan) or 20-25 minutes (round pans). Check doneness with a toothpick; it should come out clean. Let the cake cool in the pan for 10 minutes.

Step 7: Cool Completely

Transfer the cake to a wire rack or leave it in the pan to cool completely. This takes about 1 hour. A cooled cake is easier to frost.

Making the Pistachio Frosting

Step 1: Whisk Pudding and Milk

In a medium bowl, whisk the pistachio pudding mix with cold milk for 2 minutes. The mixture will thicken and turn a soft green. Let it sit for 5 minutes to set.

Step 2: Fold in Whipped Topping

Gently fold the whipped topping into the pudding mixture. Add vanilla extract for extra flavor. Mix until smooth and creamy.

Step 3: Frost the Cake

Spread the frosting evenly over the cooled cake. Use a spatula to create swirls or smooth it out. Sprinkle chopped pistachios on top for garnish.

Step 4: Chill Before Serving

Refrigerate the frosted cake for 30 minutes to set the frosting. This makes it easier to slice and enhances the flavor. Keep it covered to avoid drying out.

Baking Tips for Success

• Use fresh cake mix and pudding mix for the best flavor. Check expiration dates before starting.
• Don’t overmix the batter to keep the cake light and fluffy.
• If you want a stronger pistachio flavor, add a few drops of pistachio extract.
• For a smoother frosting, ensure the milk is very cold before mixing.
• Store leftover cake in the fridge, covered, for up to 5 days.

Serving Suggestions

This pistachio cake is perfect for many occasions. Here are some ideas to make it shine:

1. Holiday Celebrations: Serve it for St. Patrick’s Day or Easter with green sprinkles.
2. Layered Cake: Use round pans for a layered cake, doubling the frosting for between layers.
3. With Ice Cream: Pair a slice with vanilla or pistachio ice cream for extra indulgence.
4. Garnish Ideas: Add white chocolate shavings or fresh berries for a pop of color.
5. Party Platter: Cut into small squares for a bite-sized dessert tray.

Nutritional Information

Here’s the approximate nutritional breakdown per serving (based on 12 servings):

Note: Values are approximate and depend on specific brands and portion sizes.

Storing and Freezing Tips

Store the cake in an airtight container in the fridge for up to 5 days. The frosting stays fresh and creamy when chilled. Cover slices individually for grab-and-go snacks.

To freeze, wrap the unfrosted cake tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the fridge overnight before frosting and serving.

If freezing a frosted cake, place it in the freezer for 1 hour to set the frosting. Then wrap tightly and freeze. Thaw in the fridge to avoid condensation.

Variations to Try

This recipe is flexible and can be customized. Swap the white cake mix for a yellow or butter cake mix for a richer flavor. Both work well with pistachio.

For a lighter version, use a sugar-free pudding mix and low-fat whipped topping. You can also reduce the oil to 1/3 cup and add 1/4 cup applesauce.

Add mix-ins like white chocolate chips or dried cranberries for extra texture. About 1/2 cup is enough to keep the cake balanced. For inspiration, check out baking tips from King Arthur Flour for more ideas.

Why This Recipe Works

The cake mix simplifies the process without sacrificing flavor. The pistachio pudding mix adds moisture and a distinct nutty taste. It’s a perfect balance of convenience and homemade charm.

The frosting is light and creamy, complementing the cake’s texture. The chopped pistachios add a professional touch without extra effort. It’s a recipe that delivers every time.

Summary

This pistachio cake recipe with cake mix is a game-changer for home bakers. It’s quick, easy, and delivers a moist, flavorful cake with minimal effort. The vibrant green color and nutty taste make it a standout dessert for any occasion.

Whether you’re a beginner or a seasoned baker, this recipe is foolproof. The creamy pistachio frosting and optional crunchy nuts elevate it to a crowd-pleaser. Try it for your next gathering, and watch it disappear!

FAQ

Can I use a different cake mix flavor?
Yes, yellow or butter cake mix works well. They complement the pistachio flavor nicely.

Can I make this cake ahead of time?
Absolutely, bake it a day in advance and store it in the fridge. Frost it before serving for the freshest taste.

Is there a substitute for whipped topping?
You can use whipped heavy cream, but it’s denser. Whip 1 cup of heavy cream with 2 tbsp sugar as a substitute.

Can I make cupcakes instead?
Yes, use the same batter in a muffin tin. Bake for 18-22 minutes at 350°F (175°C).

How do I enhance the pistachio flavor?
Add 1/2 tsp pistachio extract to the batter or frosting. Finely ground pistachios also boost the flavor.

Pistachio Cake Recipe with Cake Mix

This pistachio cake recipe with cake mix is a quick and delightful dessert that combines the nutty, sweet flavor of pistachio with the ease of a cake mix. It yields a moist, vibrant green cake perfect for any occasion, from casual gatherings to festive celebrations. The creamy pistachio frosting and optional chopped nuts add a gourmet touch without extra effort. With simple ingredients and clear steps, it’s ideal for both novice and experienced bakers. Prep it in minutes, bake, and enjoy a crowd-pleasing treat!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 27 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 321 kcal

Equipment

• 9×13-inch baking pan (or two 8-inch round pans)
• Mixing bowls
• Electric mixer or whisk
• Spatula
• Measuring cups and spoons

Ingredients

  

For the Cake:

• 1 box 15.25 oz white or yellow cake mix
• 1 package 3.4 oz instant pistachio pudding mix
• 4 large eggs
• 1 cup water
• 1/2 cup vegetable oil
• 1/2 cup finely chopped pistachios optional for extra crunch
• 1 tsp almond extract optional for flavor boost

For the Frosting:

• 1 package 3.4 oz instant pistachio pudding mix
• 1 cup cold milk
• 1 container 8 oz whipped topping (like Cool Whip)
• 1/4 cup finely chopped pistachios for garnish
• 1 tsp vanilla extract

Instructions

 

Step 1: Preheat and Prep

• Preheat your oven to 350°F (175°C). Grease and lightly flour your baking pan. This ensures the cake releases easily after baking.

Step 2: Mix Dry Ingredients

• In a large mixing bowl, combine the cake mix and pistachio pudding mix. Stir them together to evenly distribute the pudding mix. This adds flavor and color to the cake.

Step 3: Add Wet Ingredients

• Add eggs, water, vegetable oil, and almond extract (if using) to the dry mix. Beat with an electric mixer on medium speed for 2 minutes. The batter should be smooth and slightly green.

Step 4: Incorporate Pistachios

• Fold in the finely chopped pistachios (if using) with a spatula. This adds a delightful crunch and enhances the nutty flavor. Be careful not to overmix.

Step 5: Pour and Smooth

• Pour the batter into the prepared pan. Use a spatula to spread it evenly. This ensures the cake bakes uniformly.

Step 6: Bake the Cake

• Bake for 25-30 minutes (9×13 pan) or 20-25 minutes (round pans). Check doneness with a toothpick; it should come out clean. Let the cake cool in the pan for 10 minutes.

Step 7: Cool Completely

• Transfer the cake to a wire rack or leave it in the pan to cool completely. This takes about 1 hour. A cooled cake is easier to frost.

Notes

When making this pistachio cake, ensure ingredients are at room temperature for a smooth batter. Don’t overmix to keep the cake light and fluffy. Refrigerate the frosted cake to set the frosting and enhance flavors. Store leftovers in an airtight container to maintain freshness.

Keyword Pistachio Cake Recipe, Pistachio Cake Recipe with Cake Mix, Pistachio Cake with Cake Mix