Pistachio Pudding Cake (The Vintage Classic Everyone Loves)

If you’re looking for a retro dessert that delivers both flavor and simplicity, this Pistachio Pudding Cake is your new favorite recipe. Vibrantly green, lightly nutty, and incredibly moist, this cake is a throwback to grandma’s kitchen — and it’s making a major comeback.

Thanks to a secret ingredient — instant pistachio pudding mix — this cake comes out soft, tender, and full of flavor, without needing complicated steps or specialty tools. Topped with a cool whipped frosting and a sprinkle of crushed pistachios, this is the kind of cake that’s perfect for holidays, potlucks, or anytime you want to impress without the stress.

 Ingredients & What They Do

For the Cake:

• 1 box yellow cake mix (15.25 oz) – The base of the cake. Using a boxed mix gives consistent, fluffy results with less effort.

• 1 box instant pistachio pudding mix (3.4 oz) – Adds signature pistachio flavor and a vibrant green hue. Also makes the cake extra moist.

• 4 large eggs – Provide structure, richness, and help the cake rise.

• 1 cup club soda (or lemon-lime soda) – Adds lightness and makes the crumb especially tender.

• ½ cup vegetable oil – Keeps the cake soft and moist.

• ½ cup chopped pistachios (optional) – Adds crunch and reinforces the nutty flavor.

For the Frosting:

• 1 container whipped topping (Cool Whip, 8 oz) – Light, fluffy, and easy to spread.

• 1 box instant pistachio pudding mix (3.4 oz) – Adds color and flavor to the frosting.

• ½ cup milk – Thins the pudding enough to blend with the whipped topping.

 Step-by-Step Instructions

1. Preheat and Prep

• Preheat your oven to 350°F (175°C).

• Grease and flour a Bundt pan or a 9×13-inch baking dish.

 2. Mix the Batter

• In a large bowl, combine the cake mix and 1 box of pistachio pudding mix.

• Add the eggs, club soda, and vegetable oil.

• Beat on medium speed for 2 minutes until smooth and fluffy.

• If using, fold in the chopped pistachios.

 3. Bake

• Pour the batter into the prepared pan.

• Bake for 45–50 minutes (Bundt pan) or 30–35 minutes (9×13) — until a toothpick inserted in the center comes out clean.

• Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

 4. Make the Frosting

• In a medium bowl, whisk together the second box of pistachio pudding mix and milk until thickened.

• Fold in the whipped topping until smooth and fluffy.

• Chill frosting for 10–15 minutes for best consistency.

 5. Frost and Serve

• Spread the pistachio whipped topping evenly over the cooled cake.

• Garnish with chopped pistachios or a dusting of powdered sugar.

• Refrigerate until ready to serve.

 Why You’ll Love This Pistachio Pudding Cake

• No mixer required – Easy enough for beginners, delicious enough for experts.

• Incredibly moist texture – Thanks to the pudding and soda combo.

• Nostalgic & crowd-pleasing – A vintage dessert that never goes out of style.

• Make-ahead friendly – Gets better after a day in the fridge!

 Pro Tips for the Best Pistachio Cake

• Use club soda for a neutral flavor, or lemon-lime soda for a citrusy twist.

• Let it chill – This cake tastes even better after a few hours in the fridge.

• Want a bakery-style finish? Drizzle with a vanilla or white chocolate glaze before frosting.

• No Cool Whip? You can make stabilized whipped cream with heavy cream + instant pudding!

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🍽️ Serving Suggestions

Serve this cake as:

• A holiday dessert (especially around St. Patrick’s Day or Easter!)

• A potluck crowd-pleaser

• A refreshing summer treat, straight from the fridge

• A base for a layered trifle with crushed cookies and whipped cream

Pair it with:

• Hot coffee or tea

• Iced almond milk or matcha lattes

• A scoop of vanilla bean ice cream

 Final Thoughts: A Simple Cake That Surprises Every Time

This Pistachio Pudding Cake is more than just a dessert — it’s a sweet slice of nostalgia that brings people together. With its bright green color, melt-in-your-mouth texture, and easy prep, it’s no wonder this recipe has stood the test of time.

Whether you’re making it for a family dinner, a party, or just because, this cake delivers maximum flavor with minimal fuss.