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!
Equipment
- 9x13-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 (9x13 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.