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+ servings

Pistachio Cake

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.
Prep Time10 minutes
Cook Time55 minutes
Cooling:20 minutes
Total Time1 hour 25 minutes
Servings: 12
Calories:

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

  1. If you are not a fan of almond extract you can substitute all vanilla for both the cake and the glaze.
  2. You can also top this with powdered sugar if you are not a fan of glazes.
  3. This cake can be frozen, see my tips above.
  4. This can be made in a 9"x13" pan, again see tips above on how to do that.
  5. The food coloring is optional but we like it to give it the iconic green color.