If you have a love affair with moist, nutty cakes, prepare to meet your new obsession: Homemade Pistachio Pudding Cake. This delightful Bundt cake is luxuriously soft, with a swirl of real pistachio flavor and a tender crumb that keeps everyone coming back for “just one more slice.” It’s a perfect blend of buttery richness, a hint of salty sweetness, and the pastel green that is always a showstopper on any table. Whether you’re celebrating or just want a gorgeous treat to brighten the week, this cake promises to impress.

Made from Scratch Strawberries & Cream Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for Homemade Pistachio Pudding Cake is as straightforward as it gets, but don’t underestimate how crucial each one is for nailing that signature taste and stunning color. From the buttery foundation to the secret boost from instant pudding, every item brings something special to the recipe.

Unsalted butter (3/4 cup, softened): Ensures the cake bakes up rich and tender, and lets you control the saltiness.
White granulated sugar (1 1/2 cups): Sweetens the cake and helps to achieve that light, fluffy structure.
Jello instant pistachio pudding (1 package, 99g): The secret to the cake’s flavor and iconic green hue; don’t skip this!
Eggs (4): Create a creamy batter, helping the cake rise and hold together beautifully.
Chopped pistachios (3/4 cup, with 1/4 cup reserved): Sprinkle throughout the batter and on top for crunch and authentic pistachio flavor.
Whole milk (1 1/4 cups): Adds moisture and richness, making every bite luscious.
Canola oil (1/3 cup): Balances the butter for an extra moist texture that keeps the cake soft for days.
Vanilla extract (1 tsp): Enhances the flavor and complements the nuttiness of the pistachios.
All-purpose flour (1 3/4 cups): The main structure for your cake, giving it the perfect body.
Cornstarch (3 tbsp): Lightens the crumb, creating that melt-in-your-mouth effect.
Baking powder (4 tsp): Gives the cake its rise, ensuring a fluffy, well-formed Bundt.
Salt (1 tsp): Rounds out the sweetness and boosts the overall flavor.

How to Make Homemade Pistachio Pudding Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F (163°C). This moderate temperature allows Homemade Pistachio Pudding Cake to bake evenly and develop its delicate crumb. Be sure to grease and flour a standard 12-cup Bundt pan thoroughly; this will help the cake release easily, keeping its gorgeous shape intact.

Step 2: Whisk Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Mixing these dry ingredients first ensures that the leavening is distributed well and the cornstarch can work its magic for an extra-tender crumb.

Step 3: Cream Butter and Sugar

Using an electric mixer with a paddle attachment, cream the softened butter and granulated sugar together on medium speed. Mixing for about three minutes introduces air into the mixture, which helps the cake bake up nice and light.

Step 4: Add the Pistachio Pudding Mix

Once the butter and sugar are fluffy, add the package of instant pistachio pudding mix directly to the bowl. This is where the signature flavor and pretty color really start to come to life. Blend well for a uniform green hue.

Step 5: Add Eggs One at a Time

Crack in the eggs, one at a time, beating thoroughly after each addition. Taking this step slowly allows the mixture to stay creamy and prevents it from splitting. This patience pays off with the most tender Homemade Pistachio Pudding Cake!

Step 6: Stir in Pistachios

Fold in half a cup of chopped pistachios (remember, you’ll save some for garnish). These little nuggets of flavor create wonderful bursts of texture in every slice.

Step 7: Combine Wet Ingredients

In a separate bowl or large measuring cup, combine the whole milk, canola oil, and vanilla extract. Stir until well blended to ensure that all aromatics and richness are evenly incorporated into the cake.

Step 8: Alternate Dry and Wet Additions

Now, with your electric mixer on low, alternate adding the flour mixture with the milk mixture to the butter base. Start and finish with the dry ingredients, mixing just until combined each time. Once all ingredients are in, increase speed to medium and beat for two minutes until smooth and creamy.

Step 9: Bake to Perfection

Pour the batter into your greased Bundt pan, smoothing the top. Bake for 60 to 70 minutes. A cake tester or skewer should come out clean from both the center and the inner hole. This ensures the Homemade Pistachio Pudding Cake is perfectly baked all the way through.

Step 10: Cool and Finish

Invert the hot cake onto a baking rack and let it cool completely. Once it’s cool, frost with your favorite pistachio pudding buttercream (or any fluffy, light frosting you love), and sprinkle the reserved pistachios across the top for a pop of color and crunch.

How to Serve Homemade Pistachio Pudding Cake

Garnishes

For a classic finish, a drizzle of sweet glaze or a generous swipe of pistachio pudding buttercream works wonders. Don’t forget the reserved chopped pistachios sprinkled on top; they add tempting crunch and make every slice look bakery-worthy. For extra flair, try a dusting of powdered sugar or a scattering of edible dried rose petals.

Side Dishes

Pair Homemade Pistachio Pudding Cake with lightly sweetened whipped cream or a scoop of vanilla bean ice cream to turn dessert into a full-on celebration. A bowl of fresh berries on the side provides a vibrant, tart contrast that keeps everything feeling fresh and light.

Creative Ways to Present

If you want to impress, consider slicing the cake into individual portions and plating each with a swirl of whipped cream, a pistachio or two for garnish, and a little drizzle of honey. For parties, you could make mini Bundt cakes using the same batter and serve them on a tiered stand.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, wrap any leftover slices of Homemade Pistachio Pudding Cake tightly in plastic wrap or store in an airtight container. It stays incredibly moist and flavorful at room temperature for up to two days, or in the refrigerator for up to five.

Freezing

This cake freezes beautifully! Wrap individual slices or the entire cake tightly in plastic wrap and then aluminum foil. Place in a freezer-safe bag or container, and it’ll keep its scrumptious flavor and texture for up to two months. Just thaw at room temperature before serving.

Reheating

For a just-baked warmth, pop a slice of cake in the microwave for 10–15 seconds. If you’re reheating a larger portion, wrap in foil and warm in a 300°F oven for about 10 minutes. The cake regains its lovely soft crumb and tastes as fresh as the day it was baked.

FAQs

Can I use a different brand of pistachio pudding?

Absolutely! While Jello is a popular brand for its dependable flavor and color, any instant pistachio pudding mix will work well in Homemade Pistachio Pudding Cake. Just make sure to use an instant type, not cook-and-serve.

Can I make this cake without a Bundt pan?

Yes, if you don’t have a Bundt pan, you can use two standard loaf pans or a 9×13-inch baking pan. Just adjust the baking time as needed and keep an eye on doneness with a skewer or toothpick.

Is there a substitute for canola oil?

You can swap the canola oil for another neutral oil such as vegetable oil or even light olive oil. Avoid strong-tasting oils, as they can impact the delicate pistachio flavor.

Can I make Homemade Pistachio Pudding Cake ahead for a party?

Definitely! This cake can be made a day or two ahead, stored covered at room temperature or in the fridge, and is actually even more delicious on the second day as the flavors meld together.

What’s the best way to frost or ice this cake?

A light pistachio pudding buttercream, cream cheese frosting, or a simple glaze made with powdered sugar and milk all taste fantastic. Don’t forget to finish with the crunchy pistachio garnish for ultimate appeal.

Final Thoughts

I can’t recommend Homemade Pistachio Pudding Cake enough—it’s easy, eye-catching, and almost unfairly delicious. Give it a try, and I promise your kitchen will be filled with the best kind of sweet, nutty aromas, and your friends and family will be begging you for the recipe!