Pistachio Pudding Cake

Pistachio Pudding Cake


"Flavored with almond and pistachio and dusted with powdered sugar, this festive tube cake is an easy addition to the dessert table."

Ingredients 1 h 15 m {{adjustedServings}} servings 289 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 11.4 g
  • 17%
  • Carbs:
  • 42.7g
  • 14%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 427 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Preheat oven to 350 degrees F. Place all ingredients except powdered sugar in large bowl. Beat with electric mixer on low speed 1 minute. Beat on medium speed 4 minutes.
  2. Pour into greased and floured 10-inch fluted tube or tube pan.
  3. Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 15 minutes; remove from pan. Cool completely. Sprinkle with powdered sugar just before serving.
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Reviews 32

  1. 39 Ratings


This cake was great, and went very fast! I frosted it with one box of pistachio instant pudding and one package of dream whip, mixing both together with 1 1/2 cups of milk. Next time, I plan on adding walnuts to the mixture.


I'm glad I found this recipe! My mother made this pistachio coffee cake for years and I've always loved it. She would put half the batter in the bundt pan, and then sprinkle a mixture of cinnamon, brown sugar and chopped walnuts and then add the remaining batter. Other than that, this is the recipe that I remember from my childhood - and it's super moist and delicious!

Sue, aka Ethel's daughter

---> Have made this for many years in a bundt pan, but use my homemade buttercream frosting with a splash of almond extract… I called it the “KERMIT THE FROG CAKE” (it’s already green enough, so you do not have to add green food coloring) and let younger nephew/nieces decorate with a variety of candies like chocolate stars, M&Ms, candy corn, etc. They LOVED doing that and STILL remember now that they are adults! Yes, as they decorated, there were many licked fingers that 'somehow' got into the frosting! Very moist & delish; still a favorite of mine. ~ NOTE: Have also done the same with a Cherry Chip cake mix (with a splash of almond extract added to the batter) with homemade buttercream frosting tinted pink frosting [with with a splash of both vanilla and almond extract]. Of course, the pink version we called the "MISS PIGGY CAKE." (Sesame Street was obviously very popular in those days)... ~ Good memories and a wonderful (easy) change from the "expected" chocolate cake!