Can I make this cake without a Bundt pan?

Absolutely! Use a 9x13-inch pan and reduce baking time to 35-40 minutes. The cake will be slightly thinner but equally delicious.

Why did my cake turn out dense?

This usually happens from overmixing the batter or using ingredients that are too cold. Mix gently and ensure eggs and sour cream are at room temperature.

Can I use fresh pistachios instead of pudding mix?

While you can add fresh pistachios for texture, the pudding mix provides the distinctive flavor and moisture. Consider using both for the best results.

How do I know when the cake is properly done?

A toothpick inserted in the center should come out with just a few moist crumbs, and the cake should spring back when lightly touched.

Can I make this dairy-free?

Yes! Substitute coconut cream for sour cream and use plant-based milk in the frosting. The texture may be slightly different but still delicious.

What's the best way to get clean Bundt pan release?

Thoroughly grease every ridge and dust with flour, or use a baking spray that contains flour. Let the cake cool 15 minutes before turning out.

Easy Pistachio Pudding Cake Recipe: Moist and Fluffy Dessert

Name: Pistachio Pudding Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 3 h
Yield: 12 Servings
Cuisine: American
Ingredients: 1 box white cake mix; 1 box instant pistachio pudding mix; 4 large eggs, room temperature; 1 cup sour cream; 1/2 cup vegetable oil; 1/2 cup warm water; 1/2 cup finely chopped pistachios; 1 box instant pistachio pudding mix; 1 1/2 cups cold milk; 1 container whipped topping, thawed; 1/4 cup chopped pistachios for garnish

Description

Pistachio Pudding Cake is an irresistible dessert with a moist, fluffy texture and sweet nutty flavor that everyone will love.

Ingredients

Scale

For the Cake:

1 box (15.25 oz) white cake mix
1 box (3.4 oz) instant pistachio pudding mix
4 large eggs, room temperature
1 cup sour cream
1/2 cup vegetable oil
1/2 cup warm water
1/2 cup finely chopped pistachios (optional, for extra texture)

For the Frosting:

1 box (3.4 oz) instant pistachio pudding mix
1 1/2 cups cold milk
1 container (8 oz) whipped topping, thawed
1/4 cup chopped pistachios for garnish

Substitution Options:

Gluten-free: Replace cake mix with your favorite gluten-free alternative
Dairy-free: Substitute sour cream with coconut cream and use plant-based milk
Oil-free: Replace vegetable oil with unsweetened applesauce (may slightly affect texture)
Nut-free: Omit chopped pistachios and use vanilla pudding mix instead

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Instructions

Prep Pan & Oven
Preheat oven to 350°F (175°C). Grease and flour a 12-cup Bundt pan or 9×13-inch dish.
Mix Dry Ingredients
Whisk together cake mix and pudding mix until smooth.
Mix Wet Ingredients
Beat eggs, then stir in sour cream, oil, and warm water until smooth.
Combine & Fold
Add wet ingredients to dry and beat 2 minutes. Fold in chopped pistachios if using.
Bake
Pour batter into pan and bake 45–50 minutes, until a toothpick comes out mostly clean. Let cool 15 minutes in pan, then transfer to a wire rack to cool completely.
Make Frosting
Whisk pudding mix with cold milk for 2 minutes, then fold in whipped topping until fluffy.
Frost & Garnish
Spread frosting over cooled cake and sprinkle with pistachios.

Prep Time: 15m
chilling time: 2h
Cook Time: 45m
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 12 servings
Calories: 385 calorie
Fat: 17g
Carbohydrates: 52g
Fiber: 1g
Protein: 6g