Easy Pistachio Cake
Updated
Updated
This Pistachio Cake recipe is a super easy dessert made with just a few simple ingredients! Baked in a bundt pan or casserole dish, the end result is so moist and tender. It’s always a hit for a Sunday brunch or casual gathering with friends and family.
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5 STAR REVIEW
It’s not easy being green – unless you’re this Pistachio Cake, and then it really is! This cake is wonderful anytime of year, but especially fun if you’re celebrating Saint Patrick’s Day.
This easy cake recipe starts with a box cake mix and then gets doctored up with other goodies. You can’t even tell this cake uses a box mix, but if you have a favorite from-scratch white cake mix recipe, by all means, use it!
Easy Pistachio Cake
Ingredients
- 15.25 ounce box white cake mix
- 3.4 ounce box pistachio instant pudding, (just the powder)
- 4 large eggs
- 1 cup 7up soda
- 1/2 cup vegetable oil
- 1/4 teaspoon almond extract
- 1/2 cup finely chopped pistachios
- 2 tablespoons powdered sugar, , for dusting
Instructions
- Preheat oven to 350 degrees F. Butter and flour a 10 or 12-inch fluted bundt pan. (See note below if you don't have a bundt pan.)
- In a large bowl, whisk together the cake mix, instant pudding powder, eggs, 7up soda, vegetable oil, and almond extract; beat with an electric mixer or whisk vigorously for 2 minutes, until combined. Fold in the pistachios.
- Pour evenly into the prepared pan.
- Bake for approximately 40 minutes or until a toothpick in the center comes out clean. Remove from oven and cool 10 minutes, then run a dull knife along the edges to loosen. Then allow to cool completely.
- Turn cake out onto a wire rack or plate; dust with powdered sugar.
- Slice and serve!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!Proper Storage
This cake will last about 1-2 days at normal room temperature. Anything longer, it will need to be refrigerated (for up to 5 days.) Either way, be sure to cover it with foil or plastic wrap so it doesn’t dry out. You an also freeze it for up to 2 months.
More Light and Fluffy Cake Recipes:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
This was such an each recipe but so, so good! It was so moist. I drizzled a light powdered sugar frosting on it and got so many compliments. It’s on redo list for sure.
Wonderful and so easy.
Cake is delicious!!! I used water because I didn’t have any 7-up and my husband only drinks almond milk. We both loved it. I didn’t even frost it cause I put ice cream on mine and hubby had frozen yogurt on his. I will definitely make again!!!
I love this recipe! I always get compliments on it. I was wondering if you think using box mix funfetti would mess it up?
Hi Amy, I am going to make this cake. My mom used to make it many years ago and everyone loved it. She and my dad and all my elder relatives were wonderful cooks. I know she is sending blessings from Heaven. Debbie
This is my go to cake. Mixes up fast. Taste delicious, and it is a light cake with just enough sweetness. Family and friends love this cake. I also use sugar free ginger ale. Enjoy
This recipe was a hit for this past St. Patty’s day. Moist and yummy. Thanks!
Hello: Do you use salted and roasted pistachios or nonsalted?
I typically used roasted unsalted
Please explain why 7-up can milk or water be used instead of 7-up
Hi Erica – I explain this in the recipe card, thanks!
I would use a spray oil to grease the pan instead of butter, it would get into the grooves better. My cake had a piece that stuck in the pan. The cake is easy & delicious.
Made this for my son’s birthday as he loves pistachios. It was a big hit with everyone including myself. Would definitely make it again many times. Delicious
A big hit!
My family loves this cake. Thank you for a fantastic recipe!
This cake was delicious! Light in texture, will definitely make again
This was SO delicious!! I actually used sugar free ginger ale instead of 7Up just because that’s what I had, and it was still to die for. When measuring the almond extract I accidentally over poured… probably used more like 3/4-1 teaspoon-ish but I think I’ll do that every time. It tasted so good! We put some whipped cream on top and devoured it. We loved this cake so much! Thank you for such an easy, tasty recipe!
Easy, moist, light, and delicious! Pistachio pudding is hard to find at my stores sometimes, so when I spotted it I grabbed a bunch so I could make this cake again and again.
Could I make cupcakes instead? Wondering how it would turn out
Can I use a sugar free cake mix and sugar free instant pudding?
I do. It turns out great!
Excited to try out this recipe. Will a 12 cup bundt pan work for this cake?
Can you use regular pudding instead of instant
Since it’s only the powder being used, it should be fine, but note that we have not actually tested it with the cook-and-serve pudding mix.