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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Tim says
A very good cake. Easy to make, easy to eat. I didn’t apply any icing, as I’m not a big fan. I’ll be making this again.
Dusty's Mom says
I made this cake exactly as the recipe states. However, I believe the amount of baking powder is incorrect. I used 4 teaspoons as per the recipe but the cake tasted way too much like baking powder! I think 1 teaspoon would have been enough for only 1 1/4 cup of flour.
Could there have been a typo in the recipe?
I think this cake would have been incredible if there was less baking powder.
Lisa Osachoff says
I made for New Years and it’s amazing!!
Susie says
Best. Cake. Ever. Everyone requests this for their birthday cake. I use gluten-free flour and it turns out great every time! ❤️
Shawn says
I really wanna try this! But can I make this as a butter rum pistachio? And would I still soak the rum by poking holes in the top? I’ve never made a Bundt cake before and I don’t have a Bundt pan, but I’ll get lol lol
Jamie says
If I was to make this a layer cake in an 8 or 9 inch pan would I adjust the baking time?
Lisa P says
I consider myself to be an avid and skilled baker. I followed these directions exactly as written. I also used a tooth pick and thermometer to make sure the cake was done. This was the most disappointing thing I ever made! Hard on the outside and it looked like dense moist butter on the inside. The texture was awful, but I still think took a bite and it tasted like I was biting into a stick of butter. I was hesitant when I saw 3 sticks of butter in the recipe, but I went with it. I wish I knew what I did wrong. A very disappointing birthday for my husband… inedible cake.
Lisa P says
I consider myself to be an avid and skilled baker. I followed these directions exactly as written. I also used a tooth pick and thermometer to make sure the cake was done. This was the most disappointing thing I ever made! Hard on the outside and it looked like dense moist butter on the inside. The texture was awful. I still took a bite and it tasted like I was biting into a stick of butter. I was hesitant when I saw 3 sticks of butter in the recipe, but I went with it. I wish I knew what I did wrong. A very disappointing birthday for my husband… inedible cake.
Karlynn Johnston says
Hi lisa, I know exactly where you went wrong because 3/4 cup of butter is definitely not three sticks!!! If you were measuring by stick of butter it’s only one and a half because one stick of butter is half a cup! It’s no wonder the cake didn’t bake up because you put twice the amount of butter listed!!
Bobbe says
This is my favorite potluck cake. I generally use a glaze rather than buttercream and add maybe a teaspoon of ground cardamom to the glaze. Knocks it out of the park!
Mary Anne says
I made this cake today and followed the directions to a tee except I used 2% milk instead of whole milk. At the end of 60 mins. I looked in the oven and the cake had fallen in the center. It tested as being done so I took it out. It had already fallen in the center while in the oven.
Lorraine says
A question: can this be baked in a 9 X13 pan and what temp? Others asked this question, and no response. Hope to hear from you as I am wanting to make this for New Year’s dinner. Thank you
Roe says
yes, at 350*… be sure to grease and flour your pan… metal works better than glass.
Karen says
Sounds weird, but my Bundt pan is in storage. Can I make this in a glass or metal oblong OR as cupcakes?
Roe says
Yes Karen you can put this in the oven in a 9 by 13 metal baking pan…greased and floured. 350°
Heidi Lagendyk says
I made it and loved It! I wanted to have even more pistachio flavor in icing. I had heavy cream on hand. I whipped it up partially then sprinkled another small box of pistachio pudding while finishing off till whipped. Easy and it stabilized the whipped cream as well. It had a wonderful texture and flavor. It was so good I had to make a second one for my grandkids to take home.
Jewels says
Love this recipe!! Easy to follow directions. So delicious!!!
Tameca Glasco says
It was not sweet like a cake that I’m used to, the sweetness came from the frosting. It was tasteless, almost like bread. Its pretty, but thats it.
Tom Vondette says
Can you bake this in a 8 x 8 or 9 x 13 pan. If so, what’s the times and temp.
Susanb says
I added some streusel topping (butter, brown sugar, and chopped walnuts) to the pan before the batter, and it makes a nice crunchy topping for the cake.The cake has a firm texture like pound cake, so no fork needed.
I left out the chopped pistachios to avoid a trip to the store. My only small criticism is I will most likely reduce the sugar next time, especially with the streusel topping. Definitely a keeper.
Picike says
OMG! This is GOOOD!!!
I made it last night, the icing turned gritty since I did half recipe in the stand mixer, and there wasn’t enough content in the bowl to mix properly… but I did manage to fix it by stirring it by hand with a wooden spoon (the good old way), and added the sugar gradually while stirring it localized in the butter to fix it little by little. The sugar helped to combine and smoothen everything. Added more sugar (all from the recommended amount in the recipe – no extra) then incorporated little by little the butter mixture in the fixed regular mixture, then aded more sugar, then it was all saved! Yay! Sorry hard to explained by it worked.
It is so tasty and the crunch from the pistachios inside and out! It’s just so. good.
Thanks for the recipe :* Will definitely save it and do it again!
Margo says
Sad. Followed every direction to the letter and ended up with a fallen cake. I’ve been baking for years and have nev er had a flop like this. Perhaps a rectangular pan will work better than a bundt. I don’t think I want to waste the ingredients to try.
Susanb says
A small box is what I used, and it came out perfect.
Edd Etter says
Yes, 99 grams is equivalent to 3.5 ounces, so the 3.4 ounce, “makes 4-servings” size is the one to use.
Suzanne says
This sounds good but I’d make it keto using almond flour and Swerve for the sweetener, no pudding but use lots of pistachios for flavor. It wouldn’t be the same but still delicious.
Zonia Dyer says
The cake is far too oily and extremely moist. I think the oil can be eliminated because it already has 3/4 cup of butter.
Not a repeat for me.
elena says
do you use raw pistachios or roasted unsalted?
Stephanie says
I made this yesterday in a 9×13 cake pan. same ingredients… it turned out PERFECT! I think it was the best cake I’ve had. So moist an delicious. And that icing was amazing too!
Lorraine says
Did you bake at stated temp of 325? Thank you
Simran says
I made this cake, and the taste was amazing, however it was very soft in the middle….what might have gone wrong?
Also – 3/4 cups of softened butter – is there another way to measure this?
Aditee says
8 tablespoons of butter is 1/2 cup, so 3/4 cup would be 12 tablespoons of butter
Ceci says
Loved this!! I baked it for 70 min and used only 1 pack of 96 g of pistachio pudding. I only used 1 cup of sugar and it was the perfect amount of sweet. I also added 1 cup o walnuts and 1 cup of pistachios.
Megan says
My cake fell WHILE baking, not when taken out. Not sure if the nuts were too heavy or if I over beat it. I used a Bundt pan.. sad.
Karen gallo says
Hey guys one box of pistachio instant pudding is 3.4oz or 96g …should I use an additional box to make 99 g or is one box sufficient ?
Bobbe Leviten says
I make this one fairly often. I take it to the church supper (following service). There is never a crumb left. It is by far the best cake ever. My “holy grail” so to speak is moist cake and this one (and the lemon version) is it!!! I’ve had less luck with the pistachio frosting, so I generally use a cardamom glaze, and we all know how well pistachio pairs with cardamom.
Wendy says
I’ve made this several times and everyone loves it. I even forgot to put the sugar in once and it still turned out good! Would it be ok to make as cupcakes?
Laura says
Could I use this recipe fir cupcakes and how many thank you
Yazmin says
Is it (1) 99gr pudding or 199gr pudding? As in, one pack of 99 gram mix or 199gram pudding mix?
Mary says
Made this cake today and it baked perfectly! I wonder if some bakers might be having difficulty because of the amount of pudding mix listed in the ingredients. I had to use TWO boxes of pudding mix because my store sells the small boxes. The cake rose and baked beautifully and retained its shape from the bundt pan. Will definitely make again!
Marianne says
I was very happy to find this homemade pistachio cake recipe. I’ve made it successfully several times and receive compliments every time. I make it in a spring-form ring mold and not a Bundt pan. I tried making it in a traditional Bundt pan and it failed miserably. As others experienced the cake (when made in a Bundt pan) did not cook evenly or completely, fell before I could get it out of the pan, and was completely inedible. Your photo of the cake is very important since you’ve made it as a ring cake and that’s really the best way to make it. And it’s so attractive that way too! Thank you for the recipe!
Sophie says
How do you store this cake? In the fridge or room temp?
Camille says
This is one of favorite cakes. I have gotten a lot of compliments on this cake. You just need to make sure the butter is at room temperature before you start baking.
Ruth says
Can this recipe be done as a layer cake?
Karlynn Johnston says
Yes, it will make a 9×13 pan as well
Shella says
I would like to make this cake as a double layer cake as well. Are the ingredient amounts that you’ve listed the same for a double layer cake?
Also, is there any way you could add chocolate to this recipe? As a filling for the layer cake? (Maybe adding some chocolate to some of the frosting for the middle layer only) or one layer of your pistachio cake and one layer of chocolate cake? I am only asking because my friend likes marble cake and she loves pistachio. I am trying to make her the perfect cake but I don’t want to ruin your recipe. Thanks!