Description

This Pistachio Cake is a moist and subtly nutty dessert that blends the lightness of cake mix with the rich flavor of instant pistachio pudding. Enhanced with chopped pistachios and an optional almond extract, it’s perfect for holidays, spring gatherings, or anytime a delightful treat is needed. Finished with a dusting of powdered sugar or a simple glaze, this cake offers an easy yet impressive way to enjoy the unique taste of pistachios in a classic baked dessert.

Ingredients

Scale

Dry Ingredients

1 box white or yellow cake mix (15.25 oz)
1 box instant pistachio pudding mix (3.4 oz)

Wet Ingredients

4 large eggs
1 cup whole milk
1/2 cup vegetable oil
1/2 teaspoon almond extract (optional)

Add-Ins and Toppings

1/2 cup chopped pistachios (optional)
Powdered sugar or glaze for topping

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or a bundt pan thoroughly to prevent sticking.
Mix Batter: In a large mixing bowl, combine the white or yellow cake mix and instant pistachio pudding mix. Add the eggs, whole milk, vegetable oil, and almond extract if using. Beat the mixture on medium speed with an electric mixer for about 2 minutes until the batter is smooth and has a light green tint.
Add Pistachios: Gently fold in the chopped pistachios if you choose to include them, ensuring they are evenly distributed throughout the batter.
Pour and Smooth Batter: Pour the batter into the prepared pan and use a spatula to smooth the top evenly for consistent baking.
Bake the Cake: Place the pan in the oven and bake for 30 to 35 minutes if using a 9×13-inch pan, or 40 to 45 minutes if using a bundt pan. Test doneness by inserting a toothpick into the center; it should come out clean without batter sticking.
Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 to 15 minutes. Then, carefully transfer it to a wire rack to cool completely, preventing sogginess.
Add Toppings and Serve: Before serving, dust the cake with powdered sugar or drizzle with a simple glaze. For extra flavor and a beautiful presentation, top with whipped cream and additional chopped pistachios if desired.

Notes

For an extra indulgent twist, serve the cake with whipped cream and extra chopped pistachios on top.
This cake pairs beautifully with tea or coffee, making it a versatile choice for gatherings.
Use almond extract sparingly as it enhances the pistachio flavor without overpowering the cake.
Make sure to properly grease the pan to ensure easy removal after baking.