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Pistachio Cake

Prep Time 10 mins
Total Time 10 mins
Course Dessert
Cuisine American
Servings 1 x


  • 1 Yellow Cake Mix – box (half of the mix from here)
  • 4 Eggs Large (2)
  • 1 package Pistachio Instant pudding mix (½ of the contents in the package)
  • 1 cup Club Soda (½ cup)

For the frosting:

  • 1 package Pistachio pudding mix – (½ of the contents in the package)
  • ½ pint Heavy Cream – or 1 cup (½ cup)
  • 1 tsp Sugar – (optional) (I didn’t add any)
  • ¼ cup Pistachios – , lightly toasted and finely chopped (for garnish)


  • Preheat the oven to 350°F. Butter & flour a 9”x13” baking pan or a 10” bundt cake pan. Since I halved the recipe, I used a medium size heart shape baking pan.
  • Combine all the ingredients for the cake in a mixing bowl and mix for 4-5 minutes until well combined.
  • Pour into the prepared pan and bake for 1 hour or until a toothpick inserted comes out clean. I would probably start checking at the 45minute mark. I had to bake mine for 45-50 minutes.
  • Remove from the oven and let cool in the pan for 10 minutes. Invert onto a wire rack and let the cake cool completely before frosting.
  • To make the frosting: Beat cream along with pudding mix and sugar (if using) until soft peaks form. Frost the cooled cake generously and sprinkle with the chopped pistachios. Serve chilled.