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I knew once I delved into the evil, evil realm of those pistachio pudding cookies that I made last week that I was a changed girl forever. I had finally caved into trying out pudding mixes in cookies. I’m a convert, I gotta admit it. Then again, we all know that there’s no food snobbery happening around this website, so we’re cool.
When I made those cookies, I had people chiming in from all over Instagram and Facebook about how much they loved pistachio pudding cake. Of course, I had to google this right away.
Wow. Mind blown.
I also knew that I wanted to create a homemade, non-cake mix, pistachio pudding cake. This would take it over the top, I was sure. To omit the cake mix and create a gorgeous from-scratch cake would blow my mind even more.
Oh, you guys. It did.
This is, bar none, the best cake I have ever baked up. I have found Nirvana. Seventh heaven. Whatever you want to call it, this cake is the bomb. Moist, fluffy, perfect cake. This cake made me swoon. I teased you all with a photo of it last Sunday and there were more than a few of you swooning as well. I just can’t stop looking at it.
Pistachio perfection.
The icing on the cake (see what I did there?) is literally my new Pistachio Pudding Buttercream Icing recipe. There are all sorts of pistachio pudding icings out there but not a single buttercream one and you all know my fixation with buttercream icing. I didn’t want a whipped cream-based icing, I wanted a delicious, melt-in-your-mouth buttery one.
I am sure you now can all foresee more cakes in my future and there will be more coming, I have a few more ideas. I’m totally into the pudding cakes from scratch now and have a few ideas on how to make them completely from scratch, pudding included!
If you want to try cookies, my pistachio cookies using pistachio pudding are amazing and one of my favorite cookies!
Happy Baking everyone!
Love you more than pistachio pudding,
Karlynn
I’ve noticed that either people nail this cake, or it falls. If it falls, you didn’t bake it long enough. PLEASE TEST THE CAKE FOR DONENESS! TEST IN THE MIDDLE, TEST BY THE HOLE IN THE BUNDT PAN. Make sure that it’s absolutely cooked! This IS A BUNDT CAKE AND THEY TAKE FOREVER TO BAKE!!
Homemade Pistachio Pudding Cake
Ingredients
- 3/4 cup unsalted butter softened
- 1 1/2 cups of white granulated sugar
- one 99 grams package of jello instant pistachio pudding
- 4 eggs
- 3/4 cup chopped pistachios 1/4 cup reserved to the side for topping
- 1 1/4 cup whole milk
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3 tablespoons cornstarch
- 4 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.(the 12 cup capacity)
- In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside.
- Using an electric mixer on medium speed with a paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.Add in the DRY pistachio pudding mix and combine thoroughly.
- Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
- Mix in the chopped pistachios.
- Combine the milk, oil and vanilla extract in a large measuring cup or bowl.
- Starting with the dry ingredients, alternate pouring a third of the wet and dry ingredients into the bowl, incorporating thoroughly after each addition. You will end on the wet ingredients. Mix on medium speed for 2 minutes after the last addition.
- Pour the cake batter into the prepared Bundt pan and bake for 60-70 minutes, or until a tester inserted into the center of the cake comes out clean.
- I CAN’T ASSERT ENOUGH – IF YOUR CAKE FALLS, YOU DIDN’T BAKE IT ENOUGH!!! TEST IN THE CENTER AND TEST BY THE INNER HOLE IN THE BUNDT PAN.
- Invert the cake onto a baking rack to cool.
- Frost with Pistachio Pudding Buttercream Icing when the cake has completely cooled and sprinkle the remaining pistachios over the icing.
Notes
Nutrition
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KC says
I typically don’t post on these, but had to say this cake is amazing! I made a couple of substitutions only due to allergy issues with my husband, substituting the whole milk for unsweetened almond milk and the butter for Nutiva Shortening (which is a blend of coconut and palm oils). Both the Cake and frosting turned out great. My husband loved it, and my coworkers (who got leftovers the next day) were all asking for the recipe! \U0001f60a
Miranda says
I’ve tried this cake twice now. It is delicious, but both times it baked over and fell! The first time I followed it exactly as written. The second time, I made a few adjustments for high altitude (near Denver) and it still didn’t turn out. Any thoughts? I used a full size bundt pan both times.
Brooke says
@Miranda I just made mine and had the same issue (minus the high altitude). I baked it 1 hr 10 minutes and the toothpick came out clean. I hope it tastes ok. I made it exactly as the instructions say. =(
Abby says
I made this yesterday and mine fell as well and made a huge mess all over the oven. I am high altitude as well here in Utah.
Joanne says
I made this today for my husband’s birthday and it was fabulous – one of the best cakes I’ve ever made! He is not a big fan of icing and I actually left it plain – it was delicious and moist all by itself. I will definitely be making this again. Thanks for a great recipe!
vleigh18 says
Made this cake once already and it was a huge hit at this year’s Superbowl party! I want to make it tomorrow morning to bring with me to a conference… Has anyone tried freezing and/or transporting this cake? Any recommendations? I’ll be flying to Dallas (about 4 hours).
Thanks!
ilimas says
sounds awesome! i bet if you added chocolate chips it would take it over the top!!!!!
Andi says
I have absolutely no baking experience but wanted to make this cake for my Mom’s 60th Birthday. I was a little worried about doing everything correctly but it worked out great! My Mom was thrilled and everyone loved the cake! This is the best cake ever and we can’t get enough of it! Thank you so much for sharing this exceptional recipe, you rock!
Andi (from Prince George, B.C.)
Note: I did have to bake it for an extra 15 minutes but my oven is pretty old and I dont have convection.
athas17 says
Finally! A pistachio cake/loaf recipe that doesn’t use a cake mix!!!
Marianne C says
This is a wonderful cake! I made mine in a springform tube pan and, haha, when I went to invert the cake to cool it fell right out onto the kitchen counter! Thankfully, the cake did not break apart. With a little help from my husband and four spatulas I managed to transfer it onto a serving plate. I only frosted the top because I thought the frosting might be a little too sweet and overpower the cake but it would have been fine — it’s a nice light, fluffy frosting. I also substituted cake flour for all-purpose and safflower oil for canola oil.
The only other thing I want to share is how vitally important it is to check the cake for doneness with a toothpick. After checking the cake at 60 minutes and seeing it was not done, I checked it again at 70 minutes and baked it another 5 minutes (75 minutes total) and it came out moist and delicious. I definitely will be making this again and again.
Suzy K says
Followed instructions to a T, and this came out wonderful. I just glazed it, and did not do the icing, but I thought it was really delicious. Thank you!
thekitchenmagpie says
@Suzy K Great to hear! It’s my favorite cake!
Barb B says
I wanted to try the homemade version and I do bake all the time but this cake fell worse than any cake I have ever made. It looked so nice when I took it out of the oven, tested fine but after a few minutes, the whole top just caved in. Terrible….
thekitchenmagpie says
@Barb B This cake will cave if it’s not baked completely, it does take up to an hour or more, that cake tester is important! Also make sure that you are using a bundt pan and not any other type.
KeishlaPena says
Can I use this recipe for a birthday or a wedding? Can I use a round pan (like a 9 inch pan)?
Thanks!!!
LiveLaughLove1 says
Did you try it in the round pan?
Robin P says
Am trying your from scratch version for the first time, can’t wait! Someone asked if it would be good with chocolate frosting, not sure about that but I usually just melt Nutella and drizzle it on top….yum! Can’t ever go wrong with Nutella! As a side note, I have made pancakes with pistachio pudding in them as well. Try them, your life will never be the same again!
thekitchenmagpie says
_u*********@li******.com
" profile_url="https://www.livefyre.com/profile/73355468/" ns="true">Robin P That is the best idea I have ever heard of! Making it NOW!
Sbedwards says
I made the cake per the instructions and baked it for an hour, but it sunk in the middle when I took it out of the oven! Where did I go wrong?
Dan says
Well my mixer broke so I made this by hand. I also cut the sugar from the frosting down to 1/2 cup. It was a TOTAL SUCCESS! Thanks for the recipe.
Mrs Rena says
Made this cake twice on a 13×9 pan and it’s just not cooking and it’s been 1 hr. I increased temp to 350 and it cooked a bit more but it browned the cake fast. What am I doing wrong? I really want to know.
KeishlaPena says
The cake takes time, because its heavy (9×13) it takes more than 1 hour, 325•
Mrs Rena says
All purpose flour + corn starch = cake flour; can I just use cake flour, if so, how many cups? 2?
thekitchenmagpie says
_u*********@li******.com
" profile_url="https://www.livefyre.com/profile/72262645/" ns="true">Mrs Rena You can google how to make cake flour and then do the math for it. I didn’t calculate, I just used amounts until the perfect cake consistency was reached.
Mrs Rena says
I tried 2 cups cake flour and it sunk in the middle. Today I will try the recipe as directed, I just never used corn starch in cake yet, do I pack it in the spoon or level it? Thank you for your quick response. Btw, even if it had too little flour the cake was very tasty I really want to make it again! Thanks for sharing your recipe as well.
Lailabakes says
_u*********@li******.com
" profile_url="https://www.livefyre.com/profile/72262645/" ns="true">Mrs Rena 1 3/4 C flour is 224 gram and 3 Tbsp Starch are 24 grams.. so total is 248 grams…basically that is the amount you need for cake flour which will be around a little over 2 cups + 3 Tbsp … I would use 2 1/4 cups. remember to fluff the flour before measuring. The most accurate recipes are usually by weight. A kitchen digital scale is around $25. Happy baking
KBLAKE1985 says
Are you using salted pistachios? Or, unsalted??? Sounds WONDERFUL! Making it for Superbowl, tomorrow!!! :)
thekitchenmagpie says
@KBLAKE1985 Unsalted!
Bobbie Huggins says
Noticing you put the icing into the fridge to set up the icing and the pudding, I am wondering if the cake when frosted needs to stay refridgerated when complete until serving? Making for my best friend who loves pistachios…sounds sooooooo much better than all the old cake recipes I have found!
thekitchenmagpie says
@Bobbie Huggins I refrigerate it if it’s out more than a few hours, there is cream in the icing but I will admit to eating cake that’s been left out overnight…many many times……
thekitchenmagpie says
@Bobbie Huggins Oh and it’s FREAKING CRAZY AMAZING for pistachio lovers!!!! Which I am, of course, which is why I came up with it lol!
Emily says
My grandma always made the packaged cake version of this cake, but with club soda added. I think the club soda makes it lighter. Have you tried this?
thekitchenmagpie says
@Emily No, that’s interesting!
Sunworshipper says
@Emily Hi Emily
Do you have the recipe with the club soda in making it package style. also need the frosting recipe. Thanks loyalkd@yahoo.com
JoanLouise says
I have a question. I’m only able to find instant pistachio pudding mix..Can I use that for the cake??
thekitchenmagpie says
_u*********@li******.com
" profile_url="https://www.livefyre.com/profile/70321845/" ns="true">JoanLouise Yes! I didn’t think there was a cooked one, is there? I always use the instant!
Trish Gonzales says
I made this cake for my families annual Christmas Eve party and this cake was DEVOURED by our guest in 20 minutes! Needless to say I know now that I need to make two cakes! Thank you for this delicious recipe!
thekitchenmagpie says
@Trish Gonzales This is what I love to hear!! I am SO glad that it was a hit, AND on Christmas Eve!! <3
Trish Gonzales says
I made this for my families annual Christmas Eve party and this cake was DEVOURED by guest in 20 minutes! Needless to say I know now that I need to make two cakes! Thank you for this delicious recipe!
Marie says
Can you substitute for a regular cake pan? I don’t have a bundt cake pan, surprisingly enough. Hello from Vancouver!
thekitchenmagpie says
@Marie You can sub in a high sided 9×13 pan or 2 (9) inch round pans! Let me know what you think!
CindyBatemanRobb says
My grandma used to make a pistachio cake but it was chocolate and the pistachio pudding mix was in the centre, it was so good, I might have to dig up the recipe and try it myself.
ellie says
I don’t have “jello pistachio pudding” in my part of the world – any ideas how to make that from scratch?
krithi says
Hi
Can i replace canola oil with sunflower oil?
Nina says
Is it 3TBSP cornstarch or 3 tsp
thekitchenmagpie says
@Nina TBSP. That is the secret to getting a silky cake!
Caley says
I got pretty excited when I saw this cake, and even more excited when I discovered you’re from Edmonton! It’s awesome to discover a food blogger from my home province and a city I’ve lived in for a few years. I’ll be visiting your blog again, and I’ll definitely be making this cake! 🙂
thekitchenmagpie says
@Caley Well thanks for stopping in! Yes, there are WAY less of us Canadian food bloggers out there and even fewer from Edmonton LOL! Nice to e-meet you!
April Glen says
Hi Karlynn! Thanks for posting this recipe, I have loved Pistachio cake since my father first made it back in the late 60’s early 70’s. I haven’t made it because I don’t like using the packaged cake mix so when I saw this recipe I definitely had to try it. I used Xylitol instead of sugar and I only used 1 cup instead of 1 1/2 cups. That was the only change that I made. Due to the fact that I’m a Diabetic I also didn’t make the Pistachio Butter Cream Icing although it sounds delicious. The cake turned out light, fluffy, moist and delicious and took me back simpler times. I have a board called Pinned It, Did It, Loved It where I rate recipes from Pinterest that I’ve tried. This recipe got 5 stars!
thekitchenmagpie says
_u*********@li******.com
" profile_url="https://www.livefyre.com/profile/50188024/" ns="true">April Glen I am so glad that it worked out with the substitutions! That’s awesome!
nievesmischucherias says
Wow! I vove your cake,I would like to do it,but don’t have jello pistachio pudding =(
hugs from Spain
Karlynn Johnston says
Well hello from Canada!! Thanks for stopping in!
A Girl Needs a Name says
I am intrigued. This looks like it would also be good with chocolate icing.
Karlynn Johnston says
I’m not sure what chocolate would be like. Phhhht. Who am I kidding, I’m sure it’s awesome.