Pistachio Pudding Bundt Cake is a simple snack cake that can be made any time of the year. Made with a Cake mix and pudding, this delicious family favorite can be topped with powder sugar, glaze, or fresh fruit.
A hundred years ago, when I was in college, I ran across this recipe for a simple Pistachio Sour Cream Cake in an old magazine. It was made with just a few ingredients! (Perfect for a broke College student!)
I was so excited about trying this recipe! My roommate and I ran to a local thrift shop to purchase a bundt pan. (We didn’t have a lot of baking supplies back then!) Thankfully we found one. I scrapped together the money to purchase the ingredients to make this cake. (Water was free back in those days!)
The beauty of this recipe? It doesn’t require a mixer…just a little muscle, a good whisk, and a bowl! You can use a mixer…but it isn’t necessary!
How To Make Easy Pistachio Cake
Preheat oven to 350 °F. Spray a bundt pan with non-stick baking spray.
TIP: Baking Spray contains flour, in addition to the cooking oil, to reach every nook and cranny of your baking dishes.
What Ingredients You’ll Need to Make Pistachio Cake
- 1 (15.25 oz) Yellow Cake Mix
- 1 (3.4 oz) Pistachio Pudding Mix
- 4 large eggs
- 1 C dairy sour cream
- ½ C water
Cake Mix Batter
In a large bowl add cake mix. Stir with wire whisk to break up any clumps. This helps give you a nice smooth batter.
Add Pistachio Pudding to cake mix.
Add the remaining ingredients. Eggs, dairy sour cream, and water. Sour cream adds moisture and a wonderful texture to this cake.
Blend to moisten; then beat 2 minutes at medium speed. (I don’t know if your arm has a “medium speed”…mine basically works on low, sometimes reverse…but if you can whip it…then do so!)
Seriously if you have a mixer, you can use your mixer to first blend, then turn up to medium and beat those additional 2 minutes. If not, just beat that cake mix until it’s smooth.
TIP: Add a drop of green food coloring if the cake isn’t light green enough.
Pour batter in prepared bundt pan.
Spread batter evenly with rubber spatula.
Baking Instructions for Pistachio Pudding Cake
Bake in preheated 350 °F oven, on center rack, for 40–45 minutes. Remove from oven, place on cooling rack for 10 minutes. Place plate over bundt pan and carefully flip to remove cake from bundt pan. Allow the cake to cool completely!
Dust with powder sugar or top with your favorite glaze. I’m not a huge frosting fan, so I love the light dusting of powder sugar.
If serving this for a special occasion I like to garnish it with fresh berries to add a little pop of color.
This cake is tender and moist. We call it our “grab and go” cake! I generally place this on a cake pedestal. Every time someone goes by, they cut a slice…and go! It holds together so well you don’t need a plate or a fork. (Trust me we have used this method for years…hands work great!)
Cravings are real! I’m CRAVING this cake now! Might have to hustle into the kitchen and bake one up! Our family loves this particular recipe, found years ago, by their Mom in a run-down little college apartment. In other words… it’s a classic at this Nest! (Like Me!)
Other Favorite Cake Recipes
- Easy Vanilla Chocolate-Chip Bundt Cake
- Pumpkin Walnut Cake with Orange Glaze
- Red Velvet Cake with Buttermilk
- Easy Mock Lemon Chiffon Cake
- Banana Cake with Cream Cheese Frosting
- Southern Coconut Cake from Julia’s Simply Southern
- Mini Almond Bundt Cakes with Blueberry Cream from Soulfully Made
Thanks so much for stopping by and visiting with me today! I hope you’ll add this cake to your collection of favorite recipes! I know your family will love it as much as we do.
- 1 (15.25 ounce) Yellow Cake Mix
- 1 (3.4 ounce) Pistachio Pudding Mix
- 4 large eggs
- 1 C Sour Cream
- ½ C water
- Preheat oven to 350°F. Spray a bundt pan with non-stick baking spray.
- In a large bowl add cake mix. Blend with wire whisk to break up clumps. Add pudding, eggs, sour cream, and water. Blend to moistened. Beat 2 minutes at medium speed. Scrape down bowl during mixing.
- Pour into prepared bundt pan and spread to even out batter in pan. Place in preheated oven on center rack. Bake for 40-45 minutes until center springs back when lightly pressed.
- Cool 10 minutes on baking rack. Carefully remove from pan and cool completely. Sprinkle with powder sugar or glaze.
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Amount Per Serving: Calories: 253Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 72mgSodium: 494mgCarbohydrates: 44gFiber: 1gSugar: 25gProtein: 4g