Calling all pistachio lovers! You will adore this light and fluffy Pistachio Cake with Pudding Mix. It has pistachio pudding in both the cake AND the frosting.
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“I made this for my husband’s birthday because we both love pistachios and it turned out great! Very fluffy and moist. Perfect shade of pale green. I remember my mom making this cake for bridge parties back in the seventies and I loved it then too. -Kathryn
This Pistachio Cake with Pudding Mix is a classic. The recipe was created in the early 1970s, just before Pistachio Salad. In some cookbooks, this cake is called Watergate Cake.
The recipe uses TWO boxes of pistachio pudding mix: one for the cake and one for the frosting. I love that it creates this lovely green hue, which is perfect for St. Patrick’s Day, Christmas, or really anytime that pistachio craving hits.
When topped with the sweet and creamy pistachio frosting, this cake is truly a pistachio lover’s dream.
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Kate’s tips
- Traditional recipes for this cake call for walnuts in the cake. I swapped in pistachios to amp up the pistachio flavor, but you can can substitute walnuts if you prefer.
- Don’t have Sprite? Use 7-Up or any lemon-lime soda instead. A reader mentioned that club soda works, too.
- If you want the cake to be extra green, add a few drops of green food coloring to the cake batter. (I did not do this—the photos you see is the actual color of the cake/frosting.)
- Leave time for the cake to sit in the refrigerator for at least 30 minutes before serving. This allows the frosting to set up a bit more.
Ingredients
Be sure to check the recipe card below for a full list of ingredients and instructions!
- White cake mix is the base of this recipe (that’s what I used). Yellow cake mix works, too.
- You’ll need TWO boxes of instant pistachio pudding mix—one for the cake and one for the frosting. Do NOT use cook & serve pudding here. You need the instant variety. Store brand or Jell-O brand work great.
- Sprite (or 7-Up) makes the cake extra fluffy.
How to make Pistachio Cake with pudding mix
Make the cake batter with one box of instant pistachio pudding mix, Sprite, eggs, and oil. Beat on medium speed for 2 minutes. Then, stir in the pistachios.
Spread the cake in the prepared pan, and bake at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before making the frosting.
For the frosting, whisk the milk and the remaining box of pistachio pudding mix until smooth. Let the mixture sit for 5 minutes to firm up a bit. Then, fold in the Cool Whip (or another brand of whipped topping).
Pour the mixture over the cooled cake, then sprinkle with more chopped pistachios. Cover and refrigerate for at least 30 minutes, or until the frosting has firmed up a bit.
Slice into squares and serve.
More old fashioned cakes
I LOVE a good 13×9 inch cake recipe! Here are a few more of my favorites.
- Ding Dong Cake (tastes like a Hostess ding dong)
- Chocolate Mayonnaise Cake (also made with boxed cake mix)
- Old Fashioned Oatmeal Cake (you have to try it warm with ice cream on top!)
- Coconut Poke Cake (SO moist!)
- Twinkie Cake (another one with two boxes of instant pudding)
- Jell-O Poke Cake (a classic that you can also make green with lime Jell-O)
📖 Recipe
Pistachio Cake with Pudding Mix
Ingredients
For the cake:
- 1 package white cake mix
- 1 package (3.4 oz) instant pistachio pudding mix
- 1 cup lemon-lime soda (like Sprite or 7-Up)
- 1 cup vegetable oil
- 3 eggs
- ½ cup chopped pistachios
For the frosting:
- 1½ cups cold milk
- 1 package (3.4 oz) instant pistachio pudding mix
- 1 carton (8 oz) whipped topping, thawed
- ¼ cup chopped pistachios
Instructions
- Preheat oven to 350¨F. Grease a 13×9 inch baking dish with cooking spray.
- In a large bowl, combine the white cake mix, 1 package of pudding mix, soda, vegetable oil, and eggs. Beat with a hand mixer on medium speed for 2 minutes. Stir in ½ cup chopped pistachios.
- Pour into the prepared baking dish. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
- Once the cake is cool, place the milk and the remaining package of pudding mix in a large bowl. Whisk until smooth. Let sit for 5 minutes (the pudding will firm up a bit). Then, fold in the whipped topping.
- Spread the frosting on top of the cake. Sprinkle with chopped pistachios. Refrigerate for at least 30 minutes before serving to allow the frosting to firm up slightly.
- Cut into slices and serve. Store any remaining cake in the refrigerator.
I made this for my husband’s birthday because we both love pistachios and it turned out great! Very fluffy and moist. Perfect shade of pale green. I used club soda instead of sprite because it had in on hand and it worked out well. I remember my mom making this cake for bridge parties back in the seventies and I loved it then too. Thanks for a delicious recipe!
I love that! Thanks for sharing your swap with us. Thanks for commenting, and happy birthday to your husband!
this is one of my favorite cakes. I use heavy whipping cream for the frosting instead of cool whip. it holds up great in the refrigerator and is so light and fluffy my family ask me to make this as a birthday cake for them! I use white cake mix as well because I find the white gives off a better color with the pistachio pudding plus I feel it’s a fluffier cake! good luck and enjoy I’m sure this recipe will be one of your favorites too!
Thanks for sharing your take on the recipe—that’s great to know that whipping cream holds up well!