Homemade Pistachio Pudding Cake

Close up of Homemade Pistachio Pudding Cake with Pistachio Buttercream Frosting in transparent cake holder and a slice in white plate

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Homemade Pistachio Pudding Cake with Pistachio Buttercream Frosting
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.

A slice of Homemade Pistachio Pudding Cake in a white plate

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.

Close up of Homemade Pistachio Pudding Cake with Pistachio Buttercream Frosting in transparent cake holder

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.

Close up of Homemade Pistachio Pudding Cake with Pistachio Buttercream Frosting in transparent cake holder and a slice in white plate

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!!


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Homemade Pistachio Pudding Cake

Homemade pistachio pudding cake, no cake mix involved, just a gorgeous, perfect crumb bundt cake with pistachio pudding mixed in.
4.92 from 50 votes
Close up of Homemade Pistachio Pudding Cake with Pistachio Buttercream Frosting in transparent cake holder and a slice in white plate
Prep Time
20 minutes
Cook Time
55 minutes
Total Time
1 hour 15 minutes
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.

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: 380IU, Vitamin C: 0.3mg, Calcium: 82mg, Iron: 1.1mg

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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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the 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

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Margo says

    Sad. Followed every direction to the letter and ended up with a fallen cake. I’ve been baking for years and have nev er had a flop like this. Perhaps a rectangular pan will work better than a bundt. I don’t think I want to waste the ingredients to try.4 stars

  2. Suzanne says

    This sounds good but I’d make it keto using almond flour and Swerve for the sweetener, no pudding but use lots of pistachios for flavor. It wouldn’t be the same but still delicious.

  3. Stephanie says

    I made this yesterday in a 9×13 cake pan. same ingredients… it turned out PERFECT! I think it was the best cake I’ve had. So moist an delicious. And that icing was amazing too!5 stars

  4. Simran says

    I made this cake, and the taste was amazing, however it was very soft in the middle….what might have gone wrong?

    Also – 3/4 cups of softened butter – is there another way to measure this?

    • Aditee says

      8 tablespoons of butter is 1/2 cup, so 3/4 cup would be 12 tablespoons of butter

  5. Ceci says

    Loved this!! I baked it for 70 min and used only 1 pack of 96 g of pistachio pudding. I only used 1 cup of sugar and it was the perfect amount of sweet. I also added 1 cup o walnuts and 1 cup of pistachios.5 stars

  6. Megan says

    My cake fell WHILE baking, not when taken out. Not sure if the nuts were too heavy or if I over beat it. I used a Bundt pan.. sad.2 stars

  7. Karen gallo says

    Hey guys one box of pistachio instant pudding is 3.4oz or 96g …should I use an additional box to make 99 g or is one box sufficient ?

  8. Bobbe Leviten says

    I make this one fairly often. I take it to the church supper (following service). There is never a crumb left. It is by far the best cake ever. My “holy grail” so to speak is moist cake and this one (and the lemon version) is it!!! I’ve had less luck with the pistachio frosting, so I generally use a cardamom glaze, and we all know how well pistachio pairs with cardamom.5 stars

  9. Wendy says

    I’ve made this several times and everyone loves it. I even forgot to put the sugar in once and it still turned out good! Would it be ok to make as cupcakes?5 stars

    • Laura says

      Could I use this recipe fir cupcakes and how many thank you

  10. Yazmin says

    Is it (1) 99gr pudding or 199gr pudding? As in, one pack of 99 gram mix or 199gram pudding mix?

  11. Mary says

    Made this cake today and it baked perfectly! I wonder if some bakers might be having difficulty because of the amount of pudding mix listed in the ingredients. I had to use TWO boxes of pudding mix because my store sells the small boxes. The cake rose and baked beautifully and retained its shape from the bundt pan. Will definitely make again!5 stars

  12. 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!

  13. 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.5 stars

    • Karlynn Johnston says

      Yes, it will make a 9×13 pan as well5 stars

      • Shella says

        I would like to make this cake as a double layer cake as well. Are the ingredient amounts that you’ve listed the same for a double layer cake?

        Also, is there any way you could add chocolate to this recipe? As a filling for the layer cake? (Maybe adding some chocolate to some of the frosting for the middle layer only) or one layer of your pistachio cake and one layer of chocolate cake? I am only asking because my friend likes marble cake and she loves pistachio. I am trying to make her the perfect cake but I don’t want to ruin your recipe. Thanks!

  14. 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.5 stars

    • Katelyn says

      Now long did you bake the cake for? Did you use 3 round pans?

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