Minimal ingredients help this delicious and easy Pistachio Cake come tougher quickly. Topped off with a tasty glaze and pistachios this cake is perfect for any occasion.
Cakes are one my favorite desserts, but if you have been reading my site for any length of time then you probably already knew that I was obsessed with cake.
I don’t really care what kind of cake it is, bundt, layered, sheet, etc. Cakes are amazing and can be easy or difficult depending on what you are trying to accomplish.
This Pistachio Cake is super easy and one of my favorites. I love the flavor of pistachio so much, especially when it is in dessert form. Pistachios alone are amazing but in dessert its over the top.
We have been making this Pistachio Cake Recipe for many years and it’s one of our go-to easy recipes that we just can’t get enough of. It is one of those little known flavors that people don’t realize is delicious.
So when I make this I try to bring it to gatherings because I want to open peoples eyes to the beauty that is all things pistachio! And this cake will do that.
Some of my other favorite cakes on our site include Old-Fashioned Oatmeal Cake, Lemon Layer Cake and this Texas Sheet Cake!
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Yellow cake mix
Instant pistachio pudding mix
Milk
Eggs
Vegetable oil
Vanilla extract
Almond extract
Green food coloring, optional
Powdered sugar
Water
Pistachios, optional
HOW TO MAKE A PISTACHIO CAKE, STEP BY STEP:
- Preheat the oven to 325 degrees F and grease and flour a bundt pan.
- In a large bowl, add the cake mix, pudding mix, milk, eggs, oil and extracts. Whisk together until smooth.
- Add green food coloring, if desired, and continue to whisk for two minutes at medium speed.
- Pour the cake batter into the prepared pan, smooth out the top.
- Bake for 50-55 minutes, or until a toothpick pressed into the center comes out clean.
- Let cool for 20 minutes on the counter, then use a rubber spatula to go around the edges of the cake, to make sure it will release when flipped over.
- Release the cake onto a cooling rack to cool completely.
- Once the cake is cool, mix the powdered sugar, water and almond extract until smooth.
- Drizzle over the cake and sprinkle with chopped pistachios.
See how easy this Pistachio Cake is! I am one of those bakers who loves to use cake mixes or from scratch, I don’t have any thing against either. We like easy sometimes and this cake is just that.
With the delicious almond glaze it really sets off the flavors throughout the cake, I love almond and pistachio together as they really compliment one another.
DO I NEED TO USE A CAKE MIX?
No you do not. You can make your own yellow cake and then add the pistachio pudding into the cake so it has the pistachio flavoring and food coloring.
Or if you can find some pistachio extract you can add some of that with the vanilla or almond to give it the pistachio flavor. We like the cake mix as it just makes it easier to flavor.
CAN I MAKE THIS IN A 9″X13″ PAN?
You can! The bake times will change for this as it will need less time to bake. You can just glaze the whole cake itself or cut the slices and glaze individually.
Or you can make a frosting to go on top if you would rather have the whole cake frosted. I like to glaze each slice as it is not overpowering, but we have glazed the whole cake as well.
HOW TO STORE:
This Pistachio Cake Recipe can be stored covered with plastic wrap/foil or in an airtight at room temperature for up to 2 days or in the refrigerator or up to one week.
This can also be frozen. To do this, bake and cool cake as directed but do not glaze. Remove from pan and wrap in plastic wrap and then foil and place in your freezer.
This should last frozen for up to 2 months. To defrost remove to countertop and let come to room temperature then make your glaze and decorate.
TIPS AND TRICKS:
- If you are not a fan of almond extract you can substitute all vanilla for both the cake and the glaze.
- You can also top this with powdered sugar if you are not a fan of glazes.
- This cake can be frozen, see my tips above.
- This can be made in a 9″x13″ pan, again see tips above on how to do that.
- The food coloring is optional but we like it to give it the iconic green color.
If you want a deliciously easy cake that feeds a crowd and everyone has come to love, then you have to make this Pistachio Cake.
If you like this cake you might also like:
If you’ve tried this PISTACHIO CAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Pistachio Cake
Ingredients
Cake:
- 15.25 oz box yellow cake mix
- 3.4 oz box instant pistachio pudding mix
- 1 1/2 cup milk
- 4 eggs
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- Green food coloring optional
Icing:
- 1 cup powdered sugar
- 1-2 Tbs water
- 1/8 tsp almond extract
- Chopped pistachios optional
Instructions
- Preheat the oven to 325 degrees F and grease and flour a bundt pan.
- In a large bowl, add the cake mix, pudding mix, milk, eggs, oil and extracts. Whisk together until smooth.
- Add green food coloring, if desired, and continue to whisk for two minutes at medium speed.
- Pour the cake batter into the prepared pan, smooth out the top.
- Bake for 50-55 minutes, or until a toothpick pressed into the center comes out clean.
- Let cool for 20 minutes on the counter, then use a rubber spatula to go around the edges of the cake, to make sure it will release when flipped over.
- Release the cake onto a cooling rack to cool completely.
- Once the cake is cool, mix the powdered sugar, water and almond extract until smooth.
- Drizzle over the cake and sprinkle with chopped pistachios.
Notes
- If you are not a fan of almond extract you can substitute all vanilla for both the cake and the glaze.
- You can also top this with powdered sugar if you are not a fan of glazes.
- This cake can be frozen, see my tips above.
- This can be made in a 9"x13" pan, again see tips above on how to do that.
- The food coloring is optional but we like it to give it the iconic green color.
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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