Pistachio cake on a serving platter with a slice on a small white plate

Pistachio Pudding Cake

Pistachio Pudding Cake recipe made with cake mix, instant pistachio pudding mix, and a sweet frosting glaze.

Course Dessert
Cuisine American
Keyword pistachio cake recipe, pistachio pudding cake recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Calories 393 kcal
Author Kelly Miller


  • 16.5 oz box yellow cake mix dry
  • 2 3.4 oz boxes instant pistachio pudding mix dry
  • 1 cup water
  • 3/4 cup oil
  • 3 eggs

For frosting:

  • 1 cup powdered sugar
  • 3 tbsp milk
  • 1 tbsp softened butter


  1. In a large mixing bowl, stir together the dry cake mix and the dry pudding mixes.

  2. Beat in oil, water, and eggs until batter is well combined.

  3. Pour into a greased bundt pan. Bake at 350 degrees for 50 - 55 minutes, or until a cake tester comes out clean. Cool completely.

  4. In a small bowl, stir confectioner’s sugar, butter, and milk together until smooth.

  5. Pour over cooled cake and allow glaze to harden before serving.

Recipe Video

Nutrition Facts
Pistachio Pudding Cake
Amount Per Serving
Calories 393 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Cholesterol 43mg14%
Sodium 542mg24%
Potassium 38mg1%
Carbohydrates 57g19%
Sugar 41g46%
Protein 2g4%
Vitamin A 95IU2%
Calcium 95mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.