Classic Pistachio Pudding Pound Cake: Bakery-Soft, Crowd-Stopping

You want a dessert that gets devoured first and asked about last. This Classic Pistachio Pudding Pound Cake is the green, buttery show-off that never leaves crumbs behind.

It’s moist, rich, and ridiculously simple—like a cheat code for great baking. You’ll mix, bake, glaze, and boom: something that looks fancy and tastes nostalgic.

Bring this to a potluck and watch people suddenly become your best friend.

Why This Recipe Never Fails

Pudding mix is the unsung hero here. It locks in moisture, adds that signature pistachio flavor, and gives the crumb a plush, bakery-style texture.

The oil-and-butter combo keeps it soft for days without turning greasy. And a splash of almond extract intensifies the nutty notes while keeping it accessible for non-pistachio super-fans.

It’s forgiving, fast, and practically designed for applause.

Servings, Prep Time, Cooking Time, Calories

Servings: 12 slices
Prep Time: 15 minutes
Bake Time: 55–65 minutes
Total Time: About 1 hour 20 minutes (including cooling time before glazing)
Calories: ~380 per slice (with glaze)

All You’ll Need

1 box (15.25 oz) yellow cake mix
1 box (3.4 oz) instant pistachio pudding mix
4 large eggs, at room temperature
3/4 cup whole milk (or buttermilk for extra tang)
1/2 cup unsalted butter, melted and slightly cooled
1/4 cup neutral oil (canola or vegetable)
1 teaspoon almond extract (optional but recommended)
1/2 teaspoon vanilla extract
1/2 cup finely chopped pistachios (plus extra for topping)
Green food coloring (1–2 drops, optional for color)

For the glaze:

1 cup powdered sugar
2–3 tablespoons milk (or heavy cream for richness)
1/4 teaspoon almond extract
Pinch of salt

Let’s Get Started

Prep the pan: Grease a 10–12 cup bundt pan thoroughly. Dust with flour or use baking spray with flour.
This cake is clingy—don’t skip this.
Mix the dry: In a large bowl, whisk cake mix and pistachio pudding mix until evenly combined.
Whisk the wet: In a separate bowl, whisk eggs, milk, melted butter, oil, almond extract, and vanilla until smooth.
Combine: Pour wet into dry. Mix with a hand mixer on medium for 2 minutes.
Fold in chopped pistachios. Add a drop or two of green food coloring if you want that signature hue.
Fill and smooth: Pour batter into the prepared pan.
Tap the pan on the counter 2–3 times to release air bubbles.
Bake: 350°F (175°C) for 55–65 minutes, until a toothpick comes out clean or with a few moist crumbs.
Cool correctly: Let cool in the pan for 12–15 minutes, then invert onto a wire rack. If you rush it, the cake may tear; if you wait too long, it sticks.
Goldilocks rules apply.
Glaze: Whisk powdered sugar, milk, almond extract, and salt until pourable but thick. Drizzle over the cooled cake.
Sprinkle chopped pistachios on top for crunch.
Slice and flex: Cut into 12 slices. Serve slightly warm or room temp.
Prepare for compliments. Lots of them.

Make-Ahead & Storage Guide

Make ahead: Bake up to 24 hours in advance.
Keep wrapped at room temp; glaze the day of serving for best shine.
Room temp: Store tightly wrapped for 3 days. It actually tastes better on day two—pudding magic.
Fridge: 5 days, wrapped well.
Bring to room temp before serving for optimal texture.
Freezer: Wrap slices in plastic + foil for up to 2 months. Thaw overnight in the fridge, then glaze fresh.

Nutritional Perks

Pistachios bring plant protein, fiber, and heart-healthy fats.

They also offer antioxidants like lutein and zeaxanthin—yes, your eyes approve. Choosing milk over cream in the glaze moderates calories without sacrificing gloss.

Not a health food, but not a nutritional villain either—call it the friendly dessert.

Nutrition Stats

Per slice (1/12 cake): ~380 calories
Carbs: ~49g
Protein: ~5g
Fat: ~17g
Fiber: ~1–2g
Sugar: ~31g
Sodium: ~360mg

Estimates vary by brand and portion size, FYI.

Little Mistakes, Big Impact

Under-greasing the pan: Bundt cakes demand respect. Miss a corner and you’ll be patching chunks like a bakery surgeon.
Overbaking: Dry cake is a tragedy.
Start checking at 50 minutes; carryover heat finishes the job.
Overmixing: Two minutes is enough. Overmixing tightens the crumb and makes it tough.
Skipping the rest period: Inverting too soon or too late = stuck cake.
Set a timer for that 12–15 minute sweet spot.
Thin glaze: If it runs off completely, add more powdered sugar. You want slow ribbons, not a sugar waterfall.

Alternatives

No cake mix? Use 2 cups all-purpose flour, 1 1/4 cups sugar, 2 teaspoons baking powder, 1/2 teaspoon salt; keep the pudding mix; proceed as directed.
No pudding mix? Use 1/2 cup finely ground pistachios, 2 tablespoons cornstarch, and 1–2 teaspoons pistachio paste.
Flavor is more natural, color is paler.
Dairy-free: Swap milk with almond milk and butter with neutral oil (use 3/4 cup total oil). Texture stays tender.
Gluten-free: Use a 1:1 gluten-free yellow cake mix.
Ensure pudding mix is GF-certified.
Citrus twist: Add 1 tablespoon lemon zest to the batter for a fresh, bright pop.
Less sweet glaze: Try a thin lemon syrup (lemon juice + sugar) brushed on warm cake, then dust with powdered sugar.

FAQ

Can I use sugar-free pudding mix?

Yes, but the texture may be slightly drier. Add 1 extra tablespoon of oil to compensate and keep a close eye on bake time.

Do I need the almond extract?

No, but it amplifies the nutty flavor in a way that screams “pistachio” even if the actual pistachio content is modest.

A little goes a long way.

Why add both butter and oil?

Butter gives flavor and richness; oil keeps the crumb ultra-moist. Together, they’re the power couple of pound cake.

Can I bake this in a loaf pan?

Yes.

Divide into two 9×5-inch loaf pans and bake 45–55 minutes. Check early—loaf pans brown faster on the edges.

How do I get a brighter green color?

Add 1–2 drops of gel food coloring to the batter.

Gel gives stronger color without thinning.

What if the cake sticks?

Let it rest 5 more minutes, then tap the pan firmly on the counter and try again. Worst case, glaze can cover minor “creative” edges.

Happens to the best of us.

Recipe Reflections

This cake wins because it exploits a simple truth: pudding mix is moisture insurance. It’s the shortcut that doesn’t taste like a shortcut.

The crumb is tight yet tender, the flavor is nostalgic yet elegant, and the glaze brings just enough sweetness to seal the deal. If you want a dessert that punches above its weight with almost no risk, this is it.

IMO, it’s the easiest way to look like you spent all afternoon baking—without actually doing that.