Easy Pistachio Cake

Pistachio Cake

Easy Pistachio Cake


This recipe for Pistachio Cake is an anytime recipe but it’s perfectly suited for spring and summer because of its light and airy texture.

Serve this cake at your next event and your guests will love you. Your taste buds will love you too. It’s that good!

This no-fuss, very satisfying cake takes little time to make and is ready to be sliced and devoured 45 minutes later. There will be enough for seconds.

Feel free to experiment with a gluten-free version by switching out the white cake mix for a gluten-free cake mix.

Pistachio Cake

  • 1 box white cake mix
  • 1 package instant pistachio pudding mix
  • 3 large eggs
  • 1 cup Club Soda
  • 3/4 cup canola oil
  • 1 cup chopped walnuts


  • 1 package instant pistachio pudding mix
  • 1 cup 2% milk
  • 1 carton frozen whipped topping, thawed

Preheat oven to 350° F. Generously spray a non-stick bundt pan with canola oil; set aside.

Combine the cake mix, pudding mix, eggs, club soda and canola oil in a large bowl.  Beat the mixture on medium speed for 2 minutes.  Add in walnuts; stir until well combined.

Transfer the mixture in prepared bundt pan.

Bake 40 to 45 minutes or until toothpick comes out clean from the center.

Cool the cake in pan 10 minutes before transferring to a serving plate.

Easy Frosting:

Combine pudding mix and milk in a large bowl.  Beat mixture on low for 1 minute.

Fold in thawed whipped topping.

Spread the frosting evenly over the cake.

Refrigerate until serving.


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Check out the video below for instructions on how to make the Pistachio Cake.


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