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Homemade Pistachio Pudding Cake

I knew once I delved into the evil, evil realm of those pistachio pudding cookies that I made last week that I was a changed girl forever. I had finally caved into trying out pudding mixes in cookies. I’m a convert, I gotta admit it. Then again, we all know that there’s no food snobbery happening around this website, so we’re cool.

When I made those cookies, I had people chiming in from all over on Instagram and Facebook about how much they loved pistachio pudding cake. Of course, I had to google this right away.

Wow. Mind blown.


I also knew that I wanted to create a homemade, non-cake mix, pistachio pudding cake. This would take it over the top, I was sure. To omit the cake mix and create a gorgeous from-scratch cake would blow my mind even more.

Homemade Pistachio Pudding Cake

Oh you guys. It did.

This is, bar none, the best cake I have ever baked up. I have found Nirvana. Seventh heaven. Whatever you want to call it, this cake is the bomb.

Moist, fluffy, perfect cake.


Homemade Pistachio Pudding Cake

This cake made me swoon. I teased you all with a photo of it last Sunday and there were more than a few of you swooning as well.

Homemade Pistachio Pudding Cake

I just can’t stop looking at it.

Pistachio perfection.

Homemade Pistachio Pudding Cake

The icing on the cake (see what I did there?) is literally my new Pistachio Pudding Buttercream Icing recipe.

There are all sorts of pistachio pudding icings out there but not a single buttercream one and you all know my fixation with buttercream icing. I didn’t want a whipped cream based icing, I wanted a delicious, melt in your mouth buttery one.

Homemade Pistachio Pudding Cake

I am sure you now can all foresee more cakes in my future and there will be more coming, I have a few more ideas. I’m totally into the pudding cakes from scratch now and have a few ideas on how to make them completely from scratch, pudding included!

Happy Baking everyone!

Love you more than pistachio pudding,



I’ve noticed that either people nail this cake, or it falls. If it falls, you didn’t bake it long enough.



4.1 from 54 votes
Homemade Pistachio Pudding Cake
Prep Time
20 mins
Cook Time
55 mins
Homemade pistachio pudding cake, no cake mix involved, just a gorgeous, perfect crumb bundt cake with pistachio pudding mixed in.
Author: Karlynn Johnston
  • 3/4 cup unsalted butter softened
  • 1 1/2 cups of white granulated sugar
  • 1 99g package of jello instant pistachio pudding
  • 4 eggs
  • 3/4 cup chopped pistachios 1/4 cup reserved to the side for topping
  • 1 1/4 cup whole milk
  • 1/3 cup canola oil
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 3 tbsp cornstarch
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  1. Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.(the 12 cup capacity)
  2. In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside.
  3. Using an electric mixer on medium speed with a paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.Add in the DRY pistachio pudding mix and combine thoroughly.

  4. Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
  5. Mix in the chopped pistachios.
  6. Combine the milk, oil and vanilla extract in a large measuring cup or bowl.
  7. Starting with the dry ingredients, alternate pouring a third of the wet and dry ingredients into the bowl, incorporating thoroughly after each addition. You will end on the wet ingredients. Mix on medium speed for 2 minutes after the last addition.
  8. Pour the cake batter into the prepared Bundt pan and bake for 60-70 minutes, or until a tester inserted into the center of the cake comes out clean. 
  10. Invert the cake onto a baking rack to cool.
  11. Frost with Pistachio Pudding Buttercream Icing when the cake has completely cooled and sprinkle the remaining pistachios over the icing.
Nutrition Facts
Homemade Pistachio Pudding Cake
Amount Per Serving (10 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.





Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!


  1. I have been looking desperately for a Pistachio Pudding Cake recipe that didn’t incorporate a pre-made cake mix, and I’m glad I found this one. I bought a discount bundt pan at a grocery store, and made the recipe exactly according. I live near Denver at 5,450 feet, so I don’t know if that counts as high altitude, but I usually try the recipe without alterations first. I’ve made it twice and had no problems, and rave reviews 🙂 Did a coffee-flavored glaze with it the second time, and people liked that too.

    • I don’t bake too much. But my brother in law would like me to make this cake. But I am so confused by the recipe?? Please help!! I am confused do you make the pudding seperately or just use the dry ingredients of the pudding mix? Also the icing do you make it?? Or is it store bought.

      • Yesenia Sanchez Reply

        Why isn’t the cake batter sweet. Will the flavor change as it bakes. Nor is the batter green?

  2. Bobbe Leviten Reply

    Okay, I’ve been reading the comments, especially the issue of overflow and it seems the pan does make a difference. My best Bundt pan is actually 14 cups (considered a 12-cup), rather than a 10-12 cup pan as those can run small. As far as I know, there is a rule of thumb regarding filling a pan with cake batter, which is no more than 2/3 full (1/2 with layer cakes, I believe). I did that with what turns out to be an 8-cup Bundt pan, and just make cupcakes out of the remaining batter.

    Now, the cake indeed rises while baking, but mine sinks as it cools, but when I turn it out of the pan after 6-10 minutes, it’s perfect (no one sees the underside anyway). My 2nd cake of the evening is in a different Bundt pan, which is slightly smaller than my regular one (although still a 12-cup, but barely). It has risen to the top edge and up just a bit above the center, but the cake had already mostly set, so it has isn’t running into the middle. I am counting on it sinking a bit so I can get it out of the pan after 10 minutes.

    I’m pretty much as sea level, but I do most of my baking in a convection oven. I haven’t had to make any adjustments, but I do watch any cake the first time or two and make notes on anything like time or temperature adjustments needed.

  3. Bobbe Leviten Reply

    OMG! What an amazing cake! The fourth one is currently in the oven. I have two functions tomorrow (Sunday) and I’m bringing one to each. I’ve been in search of the perfect moist cake and this one is definitely it! The first two functions I brought it to, there wasn’t a crumb left. Rather than the pistachio buttercream, I found a great recipe for a cardamom glaze. Cardamom is kind of my go-to spice and it pairs so well with the pistachio cake — baking perfection if you ask me!

    I love baking & looking at all the different recipes here & when I saw this one I knew I HAD to try it !! I’ve been slightly obsessed with pistachios lately ( I only recently started liking them ) & since we were getting together at my parents house to celebrate Nowruz ( the Persian new year) it was a great excuse to try it out this cake . After reading all the comments of cakes falling & overflowing , giant moats & what not, I WAS a bit worried but I went for it . .
    I did toast the pistachios- it REALLY brings out the nutty flavor , and I also picked up a Milk Chocolate pistachio bar( it’s made by Nestlé available at Vons & Albertsons) chopped it up & into small chunks & added it to the batter at the very end . Yumm!!
    I made it saturday morning, let it cool completely several hours before removing it from the pan then it sat covered till I frosted it the next day . It was moist & delicious, Everyone really enjoyed it & I can’t wait to make it again. Thanks for a wonderful recipe : )

  5. Made this tonight…followed recipe exactly and it turned out delicious! I’m not an icing person, so I just dusted with powder sugar. Everyone loved it!

  6. The flavor of this cake is so delicious. I didn’t have pistachios so left them out and it was still so tasty – even the pickiest kid loved it! Then I got to thinking that this recipe could probably work for any flavor of pudding mix, so I tried lemon (again, left out the pistachios and just dusted the top with some powdered sugar). It was amazing!

    • Gabriela Vargas Reply

      I made this cake yesterday and it’s just delicious ?. It’s so soft, moist, and buttery. I only sprinkled powdered sugar on it. I will be trying your lemon cake recipe next. Keep sharing your awesome recipes! ?

  7. Karlynn, I’m not a snob either, but I’ve had it with flavorless box cakes. My son requested this cake for his birthday and I know he’ll love it even more than the old way. I’ll let you know how delighted he is with it!

  8. I should have read the comments BEFORE I made the cake. Everyone in high altitude had the same problems. Cake batter overflowing, making a huge mess in the oven, the cake falling. I hope what is left is edible since I spent a lot of money on ingredients & a lot of time making It. I was craving this cake!!

    • Yes…I had the same problem with the over flow…I ended up throwing it out before it finished baking….

  9. I must have a miniature bundt cake pan!! I know it is normal size!! I have cake running over all over my oven!! What the heck?!

  10. Sandra Roberts Reply

    You made a few elderly people very very happy. I made your Pistachio cake for a few residents at a local Senior Center (I left out the nuts as a couple have trouble chewing) They ate it so fast I thought I was feeding my grand kids!! I was asked if I’d bring another one soon (which I will) I’ll be checking out your cookbook very soon

  11. This cake turned out very well for me. I used cream cheese frosting glaz which was great. I also scooped out some batter and made into cupcakes because I wanted to make sure the batter didn’t overflow. This recipe has a lot of leavening so I can see why some people experienced overflowing even with a standard bunds pan.

    Anyway, this cake is great. I love how the pudding mix makes the cake moist. I even added some green food coloring to amp up he green color.

  12. Dona Decker Reply

    Have not made this cake yet – because I am certainly making the Banana Pudding Cake next. THEN the pistachio cake! Thanks for the seriously great recipes!

  13. Yes, yes, and yes! I was cooking in someone else’s kitchen so I had to substitute a different frosting, but the cake was incredible. It was light, easy, and so flavorful that it will become a staple at home.

  14. Looks great! Can I however, completely eliminate butter? I’m looking for an oil airy cake. Light and not dense.

  15. Antoinette Auger Reply

    If you follow basic techniques, this recipe should give you a beautiful, light and flavorful cake. When you add the pudding, be sure to add it as powder. DO NOT mix the powder with the liquid indicated on the box as if you were making pudding. Also, be sure to allow the cake to cool in the pan for 15 to 20 min. before turning out on a cooling rack.

  16. I have a question about the size of pudding mix for the recipe. Small pack of pudding? Box says 1oz/28g. Is that the size to use, or larger box?

  17. there is something definitely wrong with this recipe.
    Made just as it said and at 60 minutes it looked like a cake with a giant moat in the middle. Completely fallen and a mess… Cooked it for 20 minutes more and still didnt ruse. I think you need to check the recipe.

  18. Natasha Kachel Reply

    This cake is amazing. I made it once and did not icing it, it was still delicious. Gonna do the icing this time, can’t wait to taste it! Thanks for posting this awesome recipe!

  19. A Canadian Foodie Reply

    This was Lauren’s favourite recipe growing up. You are in the same era as she. Do you remember the Pistachio Pudding Salad? Oh my gosh! It his everywhere and everyone in the late 70’s to end of the 80’s. It had a long and fruitful (very punny) life. It was my “go-to” salad in those days and everyone asked for the recipe and had me on a pedestal cause I could create such deliciousness (the pudding, cook whip, fruit cocktail, crushed pineapple and a banana, I recall). Then a similar version of this cake came out in the 90’s – of course – cake mix, pudding and a can of 7 up or soda or something like that… By then, I was a mom – so made it with real eggs and flour and butter – and the pudding!!! And, it was Lauren’s ultimate favourite. I had absolutely forgotten about it. THANK YOU! Will be digging into my dusty recipe box to find this one.

  20. Kelly SeBour Reply

    Thank you so much for this awesome way of making a homemade pudding cake. I converted your recipe using plant based products. Silk Milk, Earth Balance butter, Apple Sauce (eggs), and sugar can be that of Coconut sugar which taste exactly like white sugar; I still use white sugar until the alternatives come down in price 😉 I also made this recipe into cup cakes…didn’t have a bundt pan. They did rise and my husband liked them without the icing. Making that this morning to top the cakes.

  21. Emily1234567 Reply

    I would rate this recipe on a scale of 1-10 (one being the worst, 10 being the best) a 6. It was good overall, but here is my full experience with the recipe:

    I made this for my mother’s birthday, she loves pistachios so I thought it would be perfect. I followed the recipe EXACTLY as I’m a person who never eyeballs anything, always goes by exactly what the recipe says. So I did that, used a standard 12 cup sized bundt pan, and cooked it at 325 F at high altitude (I’m near Denver, Colorado)

    The batter looked divine as I put it in the bundt pan, so I’m thinking “okay this is going to be an amazing cake”, not quite.

    35 minutes after putting it in the oven I smell something burning, I dismiss the smell but can not deny the plume of SMOKE coming up through the burners on my STOVE, not the oven, but the stove. So it was literally coming out the oven through the stove. At this point I’m thinking what the heck is going on, I open the oven and a mushroom cloud of smoke comes rushing out as if theres a fire in there, (which there almost was, yes my oven almost caught on fire due to the immense amount of smoke in there. So after opening the oven and having my whole kitchen, living room, and bedroom adjacent to the kitchen filled with smoke, and having to open all the doors and windows, I learn that the reason for the smoke was due to the fact that the cake had somehow spilled over the middle piece of the bundt pan, out the hole, and down onto the oven coils. Now I did not see anywhere in the recipe where it stated that this cake was going to spill over and drip so you will need to put something under it to avoid an oven fire… Like I said before I used the standard sized bundt pan called for in the recipe as well as followed the recipe exactly. The pan was only about 3/4 full when I put it in the oven. So I guess because I had to open the oven 3/4 way through cooking time the cake sunk. Yes it just completely sunk in the middle. LUCKILY it was not burnt at all, cooked perfectly but sunken in. I was able to salvage it by flipping it out of the pan upside down, that way it looked fine because the sunken in part was on the bottom. The cake was also a bit lopsided. So after cooking it I leave it in the fridge overnight, it sets up nicely and is easier to handle. I make the pistachio pudding buttercream icing mentioned in the recipe, which turned out pretty good, taste was great, but even after leaving it in the fridge for 1 hour+ and furiously whipping it, it was not nearly as fluffy looking as in the picture, I basically had to glope it onto the cake and it just kind of ran down the sides. It wasn’t as watery as I’m making it sound but certainly not as fluffy as the picture, I was expecting a nice almost meringue texture icing.

    So comes my mom’s birthday, and she loved the cake. It looked great on the outside, and tasted pretty good on the inside except for the fact that there was a one inch hole running through the entirety of the bottom of the cake due to it sinking in. Not a big deal but I would have loved for it to look nice like in the picture as was expected. I think the worst part about this cake was that I had to tell people it was a “Smoked Pistachio Pudding Cake” due to the fact that the entire middle inside part of the cake tastes like hickory smoked coals because of the extreme amount of smoke that was in the oven when it was cooking. Luckily people thought I was super clever and fancy by somehow “smoking” the pistachios. They kept asking me “so how did you do it? did you add liquid smoke, did you roast the pistachios? wow thats so cool.” I would try my hardest to smile and say “its a secret”.

    The part of the cake that didn’t taste smokey (which was about 60% of each slice) was great. Icing was great. Nothing super spectacular.

    Bottom line:

    The cake sunk in.

    It dripped out of the hole in the bundt pan onto the oven coils and caused an immense amount of smoke, thous causing some parts of the cake to taste smokey. Plus almost catching my oven on fire.

    It didn’t taste as much like pistachio as I would have liked.

    The icing was not fluffy like the picture.

    The cake had a pretty good taste overall and was extremely moist.

    The frosting TASTED great, just not fluffy.

    I probably won’t make it again.

  22. AngieGomezGuido Reply

    the icing ingredients called for INSTANT pudding . the cake ingredients not instant. I can only find instant pistachio pudding. Was this a typo mistake or where can I find pistachio pudding?

    • thekitchenmagpie Reply

      AngieGomezGuido There is only one type of Pistachio pudding, instant.

  23. I typically don’t post on these, but had to say this cake is amazing! I made a couple of substitutions only due to allergy issues with my husband, substituting the whole milk for unsweetened almond milk and the butter for Nutiva Shortening (which is a blend of coconut and palm oils). Both the Cake and frosting turned out great. My husband loved it, and my coworkers (who got leftovers the next day) were all asking for the recipe! \U0001f60a

  24. I’ve tried this cake twice now.  It is delicious, but both times it baked over and fell!  The first time I followed it exactly as written.  The second time, I made a few adjustments for high altitude (near Denver) and it still didn’t turn out.  Any thoughts?  I used a full size bundt pan both times.

    • @Miranda I just made mine and had the same issue (minus the high altitude). I baked it 1 hr 10 minutes and the toothpick came out clean. I hope it tastes ok. I made it exactly as the instructions say. =(

      • I made this yesterday and mine fell as well and made a huge mess all over the oven. I am high altitude as well here in Utah.

  25. I made this today for my husband’s birthday and it was fabulous – one of the best cakes I’ve ever made!  He is not a big fan of icing and I actually left it plain – it was delicious and moist all by itself.  I will definitely be making this again. Thanks for a great recipe!

  26. Made this cake once already and it was a huge hit at this year’s Superbowl party! I want to make it tomorrow morning to bring with me to a conference… Has anyone tried freezing and/or transporting this cake? Any recommendations? I’ll be flying to Dallas (about 4 hours).


  27. sounds awesome! i bet if you added chocolate chips it would take it over the top!!!!!

  28. I have absolutely no baking experience but wanted to make this cake for my Mom’s 60th Birthday.  I was a little worried about doing everything correctly but it worked out great!   My Mom was thrilled and everyone loved the cake!  This is the best cake ever and we can’t get enough of it!  Thank you so much for sharing this exceptional recipe, you rock!

    Andi (from Prince George, B.C.)

    Note:  I did have to bake it for an extra 15 minutes but my oven is pretty old and I dont have convection.

  29. Finally! A pistachio cake/loaf recipe that doesn’t use a cake mix!!!

  30. Marianne C Reply

    This is a wonderful cake! I made mine in a springform tube pan and, haha, when I went to invert the cake to cool it fell right out onto the kitchen counter! Thankfully, the cake did not break apart. With a little help from my husband and four spatulas I managed to transfer it onto a serving plate. I only frosted the top because I thought the frosting might be a little too sweet and overpower the cake but it would have been fine — it’s a nice light, fluffy frosting. I also substituted cake flour for all-purpose and safflower oil for canola oil.

    The only other thing I want to share is how vitally important it is to check the cake for doneness with a toothpick. After checking the cake at 60 minutes and seeing it was not done, I checked it again at 70 minutes and baked it another 5 minutes (75 minutes total) and it came out moist and delicious. I definitely will be making this again and again.

  31. Followed instructions to a T, and this came out wonderful.  I just glazed it, and did not do the icing, but I thought it was really delicious.  Thank you!

  32. I wanted to try the homemade version and I do bake all the time but this cake fell worse than any cake I have ever made. It looked so nice when I took it out of the oven, tested fine but after a few minutes, the whole top just caved in.   Terrible….

    • thekitchenmagpie Reply

      @Barb B This cake will cave if it’s not baked completely, it does take up to an hour or more, that cake tester is important! Also make sure that you are using a bundt pan and not any other type.

      • KeishlaPena Reply

        Can I use this recipe for a birthday or a wedding? Can I use a round pan (like a 9 inch pan)?


  33. Am trying your from scratch version for the first time, can’t wait! Someone asked if it would be good with chocolate frosting, not sure about that but I usually just melt Nutella and drizzle it on top….yum! Can’t ever go wrong with Nutella! As a side note, I have made pancakes with pistachio pudding in them as well. Try them, your life will never be the same again!

    • thekitchenmagpie Reply

      Robin P That is the best idea I have ever heard of! Making it NOW!

  34. I made the cake per the instructions and baked it for an hour, but it sunk in the middle when I took it out of the oven! Where did I go wrong?

  35. Well my mixer broke so I made this by hand.  I also cut the sugar from the frosting down to 1/2 cup. It was a TOTAL SUCCESS! Thanks for the recipe.

  36. Made this cake twice on a 13×9 pan and it’s just not cooking and it’s been 1 hr. I increased temp to 350 and it cooked a bit more but it browned the cake fast. What am I doing wrong? I really want to know.

    • Lailabakes Reply

      Mrs Rena some cakes, specially wet ones, are not successful in a flat pan. It needs the Bundt or tube pan to circulate air in the middle through the hole. I have tried heating cores, but they are a pain unless you invert the cake to remove them.

      Goggle stainless-steel-cake-pan-heating-cores

    • KeishlaPena Reply

      The cake takes time, because its heavy (9×13) it takes more than 1 hour, 325•

  37. All purpose flour + corn starch = cake flour; can I just use cake flour, if so, how many cups? 2?

    • thekitchenmagpie Reply

      Mrs Rena You can google how to make cake flour and then do the math for it. I didn’t calculate, I just used amounts until the perfect cake consistency was reached.

      • I tried 2 cups cake flour and it sunk in the middle. Today I will try the recipe as directed, I just never used corn starch in cake yet, do I pack it in the spoon or level it? Thank you for your quick response. Btw, even if it had too little flour the cake was very tasty I really want to make it again! Thanks for sharing your recipe as well.

        • Lailabakes Reply

          Mrs Rena  1 3/4 C flour is 224 gram and 3 Tbsp Starch are 24 grams.. so total is 248 grams…basically that is the amount you need for cake flour which will be around a little over 2 cups + 3 Tbsp … I would use 2 1/4 cups. remember to fluff the flour before measuring. The most accurate recipes are usually by weight. A kitchen digital scale is around $25. Happy baking

  38. KBLAKE1985 Reply

    Are you using salted pistachios?  Or, unsalted???  Sounds WONDERFUL!  Making it for Superbowl, tomorrow!!!  :)

  39. Bobbie Huggins Reply

    Noticing you put the icing into the fridge  to set up the icing and the pudding, I am wondering if the cake when frosted needs to stay refridgerated when complete until serving?  Making for my best friend who loves pistachios…sounds sooooooo much better than all the old cake recipes I have found!

    • thekitchenmagpie Reply

      @Bobbie Huggins I refrigerate it if it’s out more than a few hours, there is cream in the icing but I will admit to eating cake that’s been left out overnight…many many times……

    • thekitchenmagpie Reply

      @Bobbie Huggins Oh and it’s FREAKING CRAZY AMAZING for pistachio lovers!!!! Which I am, of course, which is why I came up with it lol!

  40. My grandma always made the packaged cake version of this cake, but with club soda added. I think the club soda makes it lighter. Have you tried this?

    • Sunworshipper Reply

      @Emily  Hi Emily

      Do you have the recipe with the club soda in making it package style. also need the frosting recipe. Thanks

  41. JoanLouise Reply

    I have a question. I’m only able to find instant pistachio pudding mix..Can I use that for the cake??

    • thekitchenmagpie Reply

      JoanLouise Yes! I didn’t think there was a cooked one, is there? I always use the instant!

  42. Trish Gonzales Reply

    I made this cake for my families annual Christmas Eve party and this cake was DEVOURED by our guest in 20 minutes! Needless to say I know now that I need to make two cakes! Thank you for this delicious recipe!

    • thekitchenmagpie Reply

      @Trish Gonzales This is what I love to hear!! I am SO glad that it was a hit, AND on Christmas Eve!!  <3

  43. Trish Gonzales Reply

    I made this for my families annual Christmas Eve party and this cake was DEVOURED by guest in 20 minutes! Needless to say I know now that I need to make two cakes! Thank you for this delicious recipe!

  44. Can you substitute for a regular cake pan? I don’t have a bundt cake pan, surprisingly enough. Hello from Vancouver!

    • thekitchenmagpie Reply

      @Marie You can sub in a high sided 9×13 pan or 2 (9) inch round pans! Let me know what you think!

  45. CindyBatemanRobb Reply

    My grandma used to make a pistachio cake but it was chocolate and the pistachio pudding mix was in the centre, it was so good, I might have to dig up the recipe and try it myself.

  46. I don’t have “jello pistachio pudding” in my part of the world – any ideas how to make that from scratch?

    • thekitchenmagpie Reply

      @Nina TBSP. That is the secret to getting a silky cake!

  47. I got pretty excited when I saw this cake, and even more excited when I discovered you’re from Edmonton! It’s awesome to discover a food blogger from my home province and a city I’ve lived in for a few years. I’ll be visiting your blog again, and I’ll definitely be making this cake! 🙂

    • thekitchenmagpie Reply

      @Caley Well thanks for stopping in! Yes, there are WAY less of us Canadian food bloggers out there and even fewer from Edmonton LOL! Nice to e-meet you! 

  48. April Glen Reply

    Hi Karlynn! Thanks for posting this recipe, I have loved Pistachio cake since my father first made it back in the late 60’s early 70’s. I haven’t made it because I don’t like using the packaged cake mix so when I saw this recipe I definitely had to try it. I used Xylitol instead of sugar and I only used 1 cup instead of 1 1/2 cups. That was the only change that I made. Due to the fact that I’m a Diabetic I also didn’t make the Pistachio Butter Cream Icing although it sounds delicious. The cake turned out light, fluffy, moist and delicious and took me back simpler times. I have a board called Pinned It, Did It, Loved It where I rate recipes from Pinterest that I’ve tried. This recipe got 5 stars! 

    • thekitchenmagpie Reply

      April Glen I am so glad that it worked out with the substitutions! That’s awesome! 

  49. nievesmischucherias Reply

    Wow! I vove your cake,I would like to do it,but don’t have jello pistachio pudding =(

    hugs from Spain

  50. A Girl Needs a Name Reply

    I am intrigued. This looks like it would also be good with chocolate icing.

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