Why This Recipe Is a Keeper
Before we dive into the method, here is why this pistachio Bundt cake will become a favorite.
-
Only a handful of ingredients. Simple and flavorful.
-
Moist and tender. The pudding mix keeps it perfectly moist.
-
Fluffy frosting. Light, creamy, and delicious.
-
Beautiful presentation. The green color and Bundt shape are stunning.
-
Crowd-pleasing. Everyone loves pistachio.
-
Make-ahead friendly. Tastes even better the next day.
-
Perfect for any occasion.
Ingredients
For the Pistachio Cake
-
1 box (14 1/4 oz) white cake mix
-
2 boxes (3 2/5 oz each) instant pistachio pudding mix
-
1/2 cup vegetable oil
-
1/2 cup whole milk
-
1/2 cup water
-
5 eggs
For the Fluffy Cloud Frosting
-
1 box (3 1/2 oz) instant pistachio pudding mix
-
1 1/2 cups whole milk
-
1 tub (8 oz) Cool Whip, thawed
Ingredient Notes
White cake mix: Use a standard white cake mix. Yellow cake mix can be substituted but the color will be slightly different.
Instant pistachio pudding mix: The key to the flavor and texture. Use instant pudding, not cook-and-serve.
Vegetable oil: Adds moisture and tenderness.
Whole milk: Adds richness. Reduced-fat milk can be used.
Cool Whip: Creates a light, fluffy frosting. Do not overmix.
Step-by-Step Directions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Thoroughly grease and flour a standard 12-cup Bundt pan. Pay special attention to coating all the intricate ridges and the center tube of the pan. This creates a reliable barrier so the cake drops out cleanly without tearing.
Step 2: Combine the Dry and Liquid Bases
In a large mixing bowl, combine the white cake mix, 2 boxes of instant pistachio pudding mix, 1/2 cup of vegetable oil, 1/2 cup of water, and 1/2 cup of whole milk. Blend with a hand mixer or stand mixer on low speed just until the dry ingredients are fully moistened.
Step 3: Add the Eggs
Add the 5 eggs to the batter one at a time, blending briefly after each addition to incorporate. Once all eggs are in, increase the mixer speed to medium and whip the batter for 1 to 2 minutes until it is completely smooth, slightly pale green, and light and airy.
Step 4: Bake
Pour the smooth green batter into your prepared Bundt pan, leveling the top with a spatula. Bake on the middle oven rack for 45 to 50 minutes. Test for doneness by inserting a wooden toothpick deep into the thickest part of the cake ring. It must come out clean or with a few dry crumbs attached.
Step 5: Cool and Invert
Remove the pan from the oven and let it cool undisturbed for exactly 10 minutes on a wire rack. Gently slide a thin plastic knife or silicone spatula around the outer edges and center tube to loosen any sticky spots. Place your serving plate upside down over the top of the pan. Firmly grip both the plate and pan together and invert them in one fluid motion. Let the pan sit inverted for a minute until the cake slips out cleanly. Allow it to cool completely to room temperature.
Step 6: Make the Frosting
While the cake cools, make the topping. In a large bowl, whisk together the remaining 1 box of pistachio pudding mix and 1 1/2 cups of cold whole milk for 1 minute until completely smooth. Using a rubber spatula, gently fold the 8 ounces of thawed Cool Whip into the pudding mixture until just combined and streak-free. Cover the bowl and refrigerate for at least 40 minutes to thicken.
Step 7: Frost and Serve
Once the cake is completely cool, spread the chilled frosting evenly over the entire surface, covering the top, sides, and inner funnel. Keep the frosted cake refrigerated until you are ready to slice and serve.
How to Serve Pistachio Bundt Cake
This beautiful cake is delicious on its own, but a few additions make it even better.
With Fresh Berries: Serve with strawberries or raspberries.
With Chopped Pistachios: Sprinkle with chopped pistachios for extra crunch.
With Whipped Cream: Add an extra dollop of whipped cream.
With a Dusting of Powdered Sugar: A light dusting adds elegance.
With Coffee: Serve with a cup of coffee or tea.
Variations & Tips
Make It with Yellow Cake Mix: Yellow cake mix can be used instead of white.
Make It with Almond Extract: Add 1/2 teaspoon of almond extract.
Make It with Chocolate Chips: Fold in 1/2 cup of mini chocolate chips.
Make It with Coconut: Add 1/2 cup of shredded coconut.
Make It Dairy-Free: Use dairy-free milk and Cool Whip.
Make It Gluten-Free: Use gluten-free cake mix and pudding mix.
Make It in a Loaf Pan: Use two 9×5-inch loaf pans. Reduce the bake time.
Make It in a 9×13 Pan: Bake in a 9×13-inch pan for 30 to 35 minutes.
Pro Tips for Absolute Success
Grease the pan thoroughly. This prevents sticking.
Do not overmix the batter. Mix until just combined.
Cool the cake completely. Warm cake will melt the frosting.
Chill the frosting. This helps it set.
Do not overfold the Cool Whip. This keeps it light and fluffy.
Use a serrated knife to slice. This prevents tearing.
Frequently Asked Questions
Can I use a different cake mix?
Yes. Yellow cake mix can be used.
Can I use a different pudding mix?
Pistachio is recommended. Vanilla can be used but the flavor will be different.
Can I use a different frosting?
Yes. Cream cheese frosting or vanilla buttercream can be used.
Can I make this ahead of time?
Yes. The cake can be made a day ahead. Store in the refrigerator.
Can I freeze this cake?
Yes. Freeze the unfrosted cake for up to 3 months. Thaw and frost before serving.
How long do leftovers last?
Store in an airtight container in the refrigerator for up to 4 days.
Why is my cake dry?
You overbaked it. Check at 45 minutes.
Why is my frosting runny?
It did not chill long enough. Refrigerate for at least 40 minutes.
Can I add nuts?
Yes. Add chopped pistachios or pecans.
Can I make this in a different pan?
Yes. A 9×13 pan or loaf pans can be used.
The Beauty of Pistachio
Pistachio is a beloved flavor. It is nutty. It is slightly sweet. It is the kind of flavor that feels special. This cake captures all of those qualities. The pudding mix keeps it moist. The frosting adds creaminess. The green color is beautiful and festive.
Keep cake mix in your pantry. Keep pudding mix in your cupboard. Keep Cool Whip in your freezer. This recipe is the reason why.
Recipe Card
Prep Time: 15 minutes
Cook Time: 45–50 minutes
Cooling Time: 1 hour
Total Time: Approximately 2 hours
Yield: 12 servings