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.
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.
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.
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
- 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
- one 99 grams 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 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3 tablespoons cornstarch
- 4 teaspoons baking powder
- 1 teaspoon salt
- Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.(the 12 cup capacity)
- In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside.
- 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.
- Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
- Mix in the chopped pistachios.
- Combine the milk, oil and vanilla extract in a large measuring cup or bowl.
- 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.
- 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.
- I CAN'T ASSERT ENOUGH - IF YOUR CAKE FALLS, YOU DIDN'T BAKE IT ENOUGH!!! TEST IN THE CENTER AND TEST BY THE INNER HOLE IN THE BUNDT PAN.
- Invert the cake onto a baking rack to cool.
- Frost with Pistachio Pudding Buttercream Icing when the cake has completely cooled and sprinkle the remaining pistachios over the icing.
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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Comments & Recipe Tips Share a tip or comment!
Justine Nelson says
My cake was completely baked. Looking through the oven glass, it actually fell more the longer it baked. I am not a newcomer to baking. Something is wrong with this recipe. It’s a waste of expensive pistachios. I followed directions exactly. Definitely a fail.
Made this a few times. Most times perfect. One time it stick in the pan and only the top half came out. Ironically it was perfectly baked. The last time it rose very in the pan while baking and the tester came out clean then caved in as it cooled. About to make 2 more. Hopefully they behave this time as they are Valentines Day orders
I would really like to make this as a layer cake for my kiddo’s birthday. Could you please provide any pertinent tips on bake times, ingredient modifications, etc? Thank you!
Veronica mancinelli says
Looks beautiful in the end, but I just can’t get over how greasy this cake is. So glad I didn’t frost it. I understand “moist” cake but this is just straight greasy. Not sure what the point of butter AND oil was. Probably skip the oil all together and a little less butter if I were to make it again. I just can’t tolerate the grease.
has anyone made this with almond or coconut flour?
Hi! I really need a pistachio pudding layer cake recipe. Is there anything you might do to your recipe to change it so it will bake in layers nicely? I am trying to avoid the box cakes if possible! Thanks!
I made this exactly as written and it turned out perfectly! I frosted it with your pistachio buttercream and everything is just divine. This is a keeper!
As a very experienced baker this was a fail for me
Like many of the reviews, baked according to directions (4 teaspoons of baking powder…really!), but it overflowed in the oven after 25 minutes of cooking. Despite that, I persevered and baked on. Needless to say, it fell and refused to come out of the pan in one piece. What I was able to rescue tasted quite good, but never again!
A very good cake. Easy to make, easy to eat. I didn’t apply any icing, as I’m not a big fan. I’ll be making this again.