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.
- For the cake
- 1 box white cake mix
- 4 egg whites
- ¾ cup vegetable oil
- ¾ 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
- ½ teaspoon vanilla
- 2 tablespoons melted butter
- ⅓ 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.
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. The green tinge from the pistachio pudding would make it great for St. Patrick’s Day but really, we make it all year round.
Things you may need:
9 x 13 baking dish (LOVE that it has a lid)
Hand mixer (such pretty color options)