Craving a dessert that’s effortlessly impressive, nostalgic, and absolutely delicious? This Pistachio Pudding Cake is your new go-to! Loved by generations for its vibrant green hue, ultra-moist texture, and signature nutty flavor, this classic treat continues to win hearts with every bite.
What sets this Pistachio Pudding Cake apart is its perfect balance of ease and elegance. You don’t need to be a pastry chef to make it—just a few pantry staples and a box of pistachio pudding mix will do the trick. It’s ideal for holidays like St. Patrick’s Day, fresh spring gatherings, or simply whenever you're ready to break free from the usual chocolate or vanilla.
As someone who’s been baking and testing nostalgic dessert recipes for years, I can confidently say this Pistachio Pudding Cake delivers big on flavor without the fuss. Whether you serve it with a light dusting of powdered sugar or a dollop of whipped cream, this cake always gets rave reviews.
Ready to try a dessert that’s as easy as it is unforgettable? This Pistachio Pudding Cake just might become your next signature bake.
Why This Pistachio Cake Is A Must-Try
There’s a reason the Pistachio Pudding Cake has never gone out of style. Born out of the 1970s era of American home baking—when boxed pudding mixes transformed everyday cakes into moist, flavorful masterpieces—this retro gem is often lovingly referred to as Watergate Cake, a nod to its time in history.
But make no mistake: the reason this Pistachio Pudding Cake has endured isn’t just nostalgia—it’s because it’s absolutely delicious. The subtle nuttiness of pistachio blends beautifully with the rich moisture that only pudding mix can bring. The result? A tender, flavorful crumb that stays fresh for days (not that it ever lasts that long!).
Perfect alongside a hot cup of coffee or tea, this Pistachio Pudding Cake also makes a stunning holiday dessert. Its naturally festive green hue brings extra cheer to any St. Patrick’s Day gathering or Christmas celebration.
Whether you’re revisiting a beloved childhood favorite or trying something new, this Pistachio Pudding Cake is a time-tested treat that deserves a spot in your baking rotation.
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Ingredients
- White cake mix
- Instant pistachio pudding mix
- Eggs
- Vegetable oil
- Club soda or lemon-lime soda
- Chopped pistachios
- Optional: Mini chocolate chips
For the Frosting:
- Whipped topping, thawed
- Instant pistachio pudding mix
- Cold milk
- Chopped pistachios for garnish
See recipe card for quantities.
Instructions
Prepare and Mix
- Preheat your oven to 350°F and grease your chosen pan (9x13 inch, bundt, or two 9-inch rounds).
- In a large mixing bowl, combine the dry cake mix and pistachio pudding mix, then add eggs, oil, and club soda. Beat for 2 minutes until smooth.
- Gently fold in the chopped pistachios and optional chocolate chips with a spatula, being careful not to overmix.
Bake and Cool
- Pour the batter into your prepared pan, spreading it evenly to the edges.
- Bake until a toothpick inserted in the center comes out clean (30-35 minutes for 9x13 pan, 45-50 minutes for bundt pan, or 25-30 minutes for round pans).
- Let the cake cool completely before frosting - this is crucial for the perfect texture and to prevent the frosting from melting.
Make Frosting and Finish
- Whisk together pistachio pudding mix and cold milk for 2 minutes, let it set for 5 minutes, then gently fold in the thawed whipped topping.
- Spread the frosting evenly over the cooled cake (and between layers for a layer cake).
- Sprinkle chopped pistachios on top for a beautiful garnish and extra flavor.
- Prepare and Mix: Combine the cake mix, pudding, eggs, oil, and soda until smooth.
- Bake and Cool: Bake until golden brown and let the cake cool completely.
- Frost and Finish: Spread frosting over cooled cake and top with pistachios.
Equipment
- Stand mixer or hand mixer - Makes mixing the batter much easier
- 9x13 baking pan, bundt pan, or round cake pans - Depending on your preferred cake shape
- Mixing bowls - At least one large bowl for the batter and a medium bowl for the frosting
- Rubber spatula - For folding in nuts and scraping down the bowl
- Cooling rack - Helps the cake cool evenly
- Offset spatula - Makes frosting the cake much easier
If you don't have a stand mixer, a hand mixer works perfectly fine. For those without any electric mixer, you can mix by hand with a whisk, but be prepared for some arm exercise!
Expert Tips For The Perfect Pistachio Cake
- Let the cake completely cool before frosting. Even a slightly warm cake will cause the whipped topping to melt.
- For extra flavor complexity, add ½ teaspoon of almond extract to the cake batter.
- Don't skip the club soda! This secret ingredient makes the cake exceptionally light and moist.
- For a more intense green color, add a few drops of green food coloring to the batter.
- If using a bundt pan, be thorough with greasing and flouring to prevent sticking. A cooking spray with flour works particularly well.
- Allow eggs to come to room temperature before mixing for the best cake texture.
Variations
Pistachio Pineapple Cake
Add 1 cup of well-drained crushed pineapple to the batter for a tropical twist. This variation is sometimes called "Watergate Cake with Coverup Frosting" and adds wonderful moisture and flavor.
Chocolate Pistachio Cake
Add ⅓ cup of cocoa powder to the cake mix before combining with other ingredients. The chocolate-pistachio combination is sophisticated and delicious.
Pistachio Layer Cake
Divide the batter between two or three 8-inch round pans for an impressive layer cake. Fill layers with the pistachio frosting and decorate the outside with whole pistachios.
Pistachio Pudding Cupcakes
Pour the batter into lined cupcake pans and bake for 18-20 minutes. Top with a swirl of the pistachio frosting for perfect individual desserts.
Pistachio Bundt Cake with Glaze
Instead of frosting, drizzle a simple glaze made from 1 cup powdered sugar, 2-3 tablespoons milk, and ¼ teaspoon almond extract over your bundt cake.
Pistachio Cake With Real Pistachios
For pistachio purists, add an extra ¼ cup of finely ground pistachios to the batter for more authentic flavor.
Storage
Refrigerator Storage
This pistachio pudding cake should be refrigerated because of the whipped topping frosting. Cover with plastic wrap or store in an airtight container. It will stay fresh for up to 5 days.
Freezing Instructions
The unfrosted cake freezes beautifully for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator before frosting.
The frosted cake can also be frozen but the texture of the frosting may change slightly. Freeze individual slices on a baking sheet until solid, then wrap each piece and store in a freezer container.
Make-Ahead Option
You can bake the cake 1-2 days in advance and keep it well-wrapped at room temperature. Prepare the frosting up to 24 hours ahead and store in the refrigerator. Frost the cake shortly before serving for the freshest presentation.
The Chill That Changed Everything: A Pistachio Pudding Cake Secret Worth Sharing
It wasn’t until my grandmother casually mentioned her “overnight trick” that I discovered the true magic behind her legendary Pistachio Pudding Cake. She’d always bake it in the evening, let it cool, frost it, and then—here’s the secret—tuck it into the fridge overnight like a treasured secret waiting to be revealed. At first, I thought it was just about convenience, but the next day? Wow. The flavors had deepened, the texture turned lusciously moist, and each bite tasted better than the last.
Secret Tip for Best Results:
Refrigerate your Pistachio Pudding Cake for at least 4 hours after frosting—or even better, overnight. This resting period lets the flavors fully meld and transforms your cake into a bakery-worthy masterpiece. Some say it’s best on day two—and I wholeheartedly agree.
FAQ
What happens when you add pudding mix to cake batter?
Adding pudding mix to cake batter creates a significantly moister, denser texture that stays fresh longer. The pudding mix contains modified food starch and additional sugar that helps retain moisture while baking. In pistachio pudding cake specifically, it adds both flavor and that signature light green color without artificial dyes. This simple addition transforms ordinary cake into something extraordinarily tender and flavorful.
Why is pistachio cake called watergate cake?
Pistachio cake earned the name "Watergate Cake" during the 1970s Watergate political scandal. The dessert's popularity coincided with this major news event, and people joked it had "cover-up" frosting and was "full of nuts" – a playful political reference. Some recipes even included a "cover-up icing" made with whipped topping. This retro dessert remains beloved for both its delicious taste and its quirky historical nickname.
What flavor pairs well with pistachio?
Pistachio pairs excellently with chocolate, creating a sophisticated sweet-nutty combination found in many gourmet desserts. Other complementary flavors include almond, vanilla, lemon, orange, cardamom, and rosewater for Middle Eastern flair. White chocolate offers a creamy contrast, while cherries and raspberries provide tart brightness. For pistachio pudding cake specifically, pineapple creates a beloved tropical twist in the classic Watergate cake variation.
What is the secret to super moist cake?
The secret to super moist cake is using ingredients that add and retain moisture. For pistachio pudding cake, instant pudding mix is key – it contains modified food starch that locks in moisture. Using oil instead of butter prevents dryness, while adding carbonated beverages like club soda creates lightness. Don't overbake – check early with a toothpick. Finally, store properly in an airtight container to maintain that perfect moisture level.
Final Thoughts: A Pistachio Pudding Cake That Brings the Sweetest Memories
There’s something magical about a recipe that’s both easy to make and unforgettable—and this Pistachio Pudding Cake is exactly that. With its stunning green hue, moist crumb, and rich pistachio flavor, it’s more than just a dessert—it’s a slice of nostalgia that invites connection, laughter, and sweet memories shared around the table.
Whether you're baking for the holidays, a spring brunch, or just indulging a midweek craving, this Pistachio Pudding Cake stands out from the usual chocolate or vanilla lineup. It’s the kind of retro favorite that has a story to tell—and one that guests always come back asking for.
If you're as obsessed with easy-yet-elegant desserts as we are, don’t miss our Decadent Caramel Cheesecake Recipe for the ultimate indulgence, or try the refreshing No-Bake Cherry Cheesecake Recipe—a crowd-pleaser that’s perfect for warm weather and last-minute celebrations.
Have you tried this Pistachio Pudding Cake yet? Let us know your thoughts in the comments below! Share your own twist, a family memory, or tell us how you served it—because every cake tells a story, and we’d love to hear yours.
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Pairing
These are my favorite dishes to serve with Easy Pistachio Pudding Cake Recipe
Easy Pistachio Pudding Cake
Equipment
- 1 Stand or hand mixer For smooth batter and easy mixing
- 1 9x13 pan or bundt pan Depending on your preferred cake shape
- 2 Mixing bowls One for batter, one for frosting
- 1 Rubber spatula For folding and scraping
- 1 Cooling rack To cool cake evenly
- 1 Offset spatula For smooth frosting application
Ingredients
Cake:
- 1 box White cake mix Any standard white cake mix
- 1 box Instant pistachio pudding mix 3.4 oz box
- 4 Eggs Room temperature
- ¾ cup Vegetable oil
- 1 cup Club soda or lemon-lime soda Adds lightness and moisture
- ½ cup Chopped pistachios Optional: plus extra for garnish
- ⅓ cup Mini chocolate chips Optional
Frosting:
- 1 tub Whipped topping Thawed 8 oz
- 1 box Instant pistachio pudding mix 3.4 oz box
- 1 cup Cold milk For mixing pudding
- Chopped pistachios For garnish
Instructions
- Preheat oven to 350°F and grease your cake pan.
- Mix cake mix and pudding mix in a large bowl. Add eggs, oil, and soda.
- Beat for 2 minutes until smooth. Fold in pistachios and chocolate chips.
- Pour batter into the pan and bake for 30–35 mins (or as appropriate).
- Cool completely on rack before frosting.
- Whisk pudding mix and milk, then fold in whipped topping.
- Spread frosting and top with chopped pistachios.
- Refrigerate for at least 4 hours before serving.
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