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–+ servings
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 393kcal


  • 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


  • In a large mixing bowl, stir together the dry cake mix and the dry pudding mixes.
  • Beat in oil, water, and eggs until batter is well combined.
  • Pour into a greased bundt pan. Bake at 350 degrees for 50 - 55 minutes, or until a cake tester comes out clean. Cool completely.
  • In a small bowl, stir confectioner’s sugar, butter, and milk together until smooth.
  • Pour over cooled cake and allow glaze to harden before serving.



Calories: 393kcal | Carbohydrates: 57g | Protein: 2g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 542mg | Potassium: 38mg | Sugar: 41g | Vitamin A: 95IU | Calcium: 95mg | Iron: 1mg