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Homemade Pistachio Pudding Cake

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Homemade Pistachio Pudding Cake
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. 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. 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!

If you want to try cookies, my pistachio cookies using pistachio pudding are amazing and one of my favorite cookies!

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. PLEASE TEST THE CAKE FOR DONENESS! TEST IN THE MIDDLE, TEST BY THE HOLE IN THE BUNDT PAN. Make sure that it’s absolutely cooked! This IS A BUNDT CAKE AND THEY TAKE FOREVER TO BAKE!!


Learn to cook like the Kitchen Magpie

Homemade Pistachio Pudding Cake

Homemade pistachio pudding cake, no cake mix involved, just a gorgeous, perfect crumb bundt cake with pistachio pudding mixed in.
4.24 from 77 votes
Prep Time
20 minutes
Cook Time
55 minutes
Total Time
1 hour 15 minutes
Karlynn Johnston
pistachio cake


  • 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.

Recipe Notes

If you live at a higher altitude use a larger bundt pan so that it doesn't overflow OR leave out a good 1/2 cup of batter 

Nutrition Information

Calories: 307kcal, Carbohydrates: 33g, Protein: 4g, Fat: 17g, Saturated Fat: 6g, Cholesterol: 65mg, Sodium: 247mg, Potassium: 217mg, Sugar: 20g, Vitamin A: 7.6%, Vitamin C: 0.4%, Calcium: 8.2%, Iron: 6.3%

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Bundt Cake / Homemade Pistachio Pudding CakeLast updated on April 17, 2019
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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Bundt cakes Pistachio Pudding

Reader Interactions

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  1. Marianne says

    I was very happy to find this homemade pistachio cake recipe. I’ve made it successfully several times and receive compliments every time. I make it in a spring-form ring mold and not a Bundt pan. I tried making it in a traditional Bundt pan and it failed miserably. As others experienced the cake (when made in a Bundt pan) did not cook evenly or completely, fell before I could get it out of the pan, and was completely inedible. Your photo of the cake is very important since you’ve made it as a ring cake and that’s really the best way to make it. And it’s so attractive that way too! Thank you for the recipe!

  2. Camille says

    This is one of favorite cakes. I have gotten a lot of compliments on this cake. You just need to make sure the butter is at room temperature before you start baking.

  3. Melissa says

    Great recipe, I made it into a round tier cake and it came out perfect. I added almond extract but next time it I think I will include a little more pistachios and pistachio flavoring, couldn’t really taste the pistachios as much as I would like. I opted for a cream cheese frosting which paired nicely. Thank you for the recipe.

  4. Malinka Franklin says

    My mother wanted a pistachio cake for her birthday and luckily I found your recipe. I made it exactly as directed and it turned out wonderful. She was very happy with the cake and it’s one that I will definitely make again. It was moist and flavorful. I also made the pistachio icing which complimented the flavor of the cake perfectly. Thank you so much for sharing your recipe!!

  5. Angie says

    Loved this cake. It came out amazing! I’m going to make this for Christmas Eve!

  6. Denise says

    I followed the recipe very carefully paying great attention to baking the cake long enough. Unfortunately before I even removed the cake from the oven it had sunk and not just a little, but a whole lot. Definitely not presentable…

    • Sara K Krych says

      The exact same thing just happened to me! I followed the recipe very carefully and it has completely collapsed while still in the oven. This is supposed to be for my son’s 2nd birthday today. Very disappointed. 🙁

  7. Kolene says

    Almond extract and sour cream are missing from this recipe!

  8. Iris says

    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.

    • Danisha says

      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 says

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

  9. Bobbe Leviten says

    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.

  10. Bobbe Leviten says

    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!

  11. Arezu says

    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 : )

  12. Nicole says

    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!

    • Joan says

      I’ve made the pistachio cake several times, also modified it for a coconut cake, came out flawless with rave reviews. Going to do a confetti version next using vanilla pudding and sprinkles. You have to cook this cake longer than expected for success.

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