Pistachio Cake starts with a cake mix so it’s super easy and always a crowd pleaser. I’ve never made this cake without being asked for the recipe! Topped with pecans and filled with delicious pistachio pudding, this cake is simple yet irresistible!
I first shared this recipe on Amanda’s Cookin’ but I wanted to share it here, too, because it’s my mom’s most popular recipe.
My mom is not much of a baker. She is amazing at many, many things, but baking is not one of them. However, she’s been making this Pistachio Cake for as long as I can remember and it turns out great every single time.
I even made my first video – watch me make it in just over a minute 😉
Told you it was easy!
I’ve been blogging for about seven years now and I don’t know what has taken me so long to share this recipe. Every time she makes it she is asked for the recipe. I sent one with my husband to a gathering he attended and he came home with marriage proposals for me.
It’s that good.
I’m fairly new to poke cakes but they’re so easy! I want to poke holes in more things.
Letting the frosting drizzle down into the cake, on top of having pudding in the batter, leaves you with a super moist cake.
The glaze recipe makes quite a bit. I know my mom typically halves it; I made it as written but didn’t pour quite all of it over the cake. Let your sweet tooth guide you.
Things to help you make Pistachio Cake:
The green tinge from the pistachio pudding would make it great for St. Patrick’s Day but really, we make it all year round.
Jazz up a cake mix in this super simple Pistachio Cake that people ALWAYS ask for the recipe for.
For the cake
- 1 box white cake mix
- 4 egg whites
- 3/4 cup vegetable oil
- 3/4 cup + 2 tablespoons water
- 1 (3.4 oz) package instant pistachio pudding
- 2.25 oz package of chopped pecans
For the frosting
- 2 cups powdered sugar
- 1/2 teaspoon vanilla
- 2 tablespoons melted butter
- 1/3 cup water
- Preheat your oven to 350 degrees and spray a 9 x 13 baking dish with non-stick spray. Set aside.
- In a large bowl, add the cake mix, egg whites, oil, water, and pistachio pudding. Use an electric mixer to beat on medium until fully combined.
- Pour into the prepared pan and sprinkle the chopped pecans evenly on top.
- Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the frosting.
- In a medium bowl, add the powdered sugar, vanilla, melted butter, and water. Whisk together until smooth.
- Once cake is cooled, poke holes into the top (I used a candy stick) and pour frosting over the top letting it run through and sink in.
- Slice and serve.