Pistachio Cake from Mix
Delightfully moist and bursting with nutty flavor, this Pistachio Cake from Mix is the ultimate dessert for pistachio lovers. Made effortlessly with a boxed white cake mix and instant pistachio pudding mix, this recipe delivers bakery-quality results in a fraction of the time. The batter is enriched with milk, eggs, and vanilla extract for a velvety texture, while a generous handful of chopped pistachios provides a satisfying crunch in every bite. Topped with a simple powdered sugar glaze that elegantly drips down the sides, this cake is perfect for any occasion, from casual gatherings to festive celebrations. Ready in under an hour and serving up to 12, it’s an easy yet impressive treat that’ll have everyone coming back for seconds. Ideal for fans of quick desserts, pistachio-flavored recipes, and bundt cakes!
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Recipe Information
Ingredients
- 1 box Boxed white cake mix
- 1 box (3.4 ounces) Instant pistachio pudding mix
- 4 large Eggs
- 0.5 cup Vegetable oil
- 1 cup Milk
- 0.5 cup Chopped pistachios
- 1 teaspoon Vanilla extract
- 0.5 cup Powdered sugar
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan or a bundt pan, depending on your desired cake shape.
In a large mixing bowl, combine the white cake mix and instant pistachio pudding mix. Stir until well blended.
Add the eggs, vegetable oil, milk, and vanilla extract to the dry mixture. Using an electric mixer, beat on medium speed for 2 minutes until the batter is smooth and well-combined.
Fold in the chopped pistachios gently with a spatula to distribute them evenly throughout the batter.
Pour the batter into the prepared baking pan, spreading it evenly.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.
While the cake cools, prepare a simple glaze by mixing the powdered sugar and heavy cream in a small bowl. Stir until the glaze is smooth and pourable. Add more cream if needed to adjust the consistency.
Once the cake is completely cool, drizzle the glaze over the top of the cake, allowing it to drip down the sides for a decorative look.
Optionally, garnish the cake with additional chopped pistachios or a dusting of powdered sugar before serving.
Slice and serve! Enjoy the rich, nutty flavor of your pistachio cake.
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 413 mg | 18% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 31.0 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 140 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
