Homemade Pistachio Pudding Cake is a dessert that brings joy to any table. It’s soft, moist, and packed with flavor. Perfect for family dinners, celebrations, or just a sweet treat for yourself. The lovely pistachio taste makes it special!

How to Make Homemade Pistachio Pudding Cake

Ingredients:

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 package (3.4 oz) instant pistachio pudding mix
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup softened unsalted butter
3 large eggs
1/2 cup whole milk
1/2 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1/2 cup finely chopped pistachios
1 cup powdered sugar
2 tablespoons milk or heavy cream
1 tablespoon pistachio paste or 1/2 teaspoon almond extract
A few drops of green food coloring (optional)
1 1/2 cups chopped or whole pistachios

Directions:

Preheat your oven to 350°F (175°C). Grease and flour a prepared skillet.
In a large mixing bowl, whisk together the flour, sugar, pudding mix, baking powder, and salt.
Add the softened butter, eggs, milk, heavy cream, vanilla extract, and almond extract. Mix until smooth and creamy.
Gently fold in the chopped pistachios.
Pour the batter into the prepared skillet and smooth the top. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar, milk (or cream), pistachio paste (or almond extract), and food coloring until smooth.
Drizzle the glaze over the cooled cake and sprinkle with crushed pistachios to garnish.

How to Serve Homemade Pistachio Pudding Cake

This cake is delightful on its own or can be paired with a scoop of vanilla ice cream. Cut it into slices and serve it with whipped cream and a sprinkle of pistachios on top for extra flair.

How to Store Homemade Pistachio Pudding Cake

Keep any leftover cake in an airtight container at room temperature for up to 3 days. If you want to store it for longer, refrigerate it for up to a week.

Tips to Make Homemade Pistachio Pudding Cake

Make sure your butter is softened so it mixes well.
Don’t overmix the batter; just combine until smooth.
Let the cake cool completely before adding the glaze to prevent it from melting too fast.

Variation

You can add a hint of chocolate by mixing in chocolate chips or substituting some flour with cocoa powder for a chocolate pistachio cake!

FAQs

Can I use roasted pistachios?
Yes, roasted pistachios give a deeper flavor and crunch to the cake.

Can I make this cake ahead of time?
Absolutely! You can make it a day in advance. Just store it properly to keep it fresh.

Is this cake nut-free?
No, this cake contains pistachios. If you need a nut-free recipe, you can try a different flavor of pudding mix and omit the nuts.

Homemade Pistachio Pudding Cake

Homemade Pistachio Pudding Cake is a dessert that brings joy to any table. It's soft, moist, and packed with flavor. Perfect for family dinners, celebrations, or just a sweet treat for yourself. The lovely pistachio taste makes it special!

Print Recipe Pin Recipe

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 package 3.4 oz instant pistachio pudding mix
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup softened unsalted butter
3 large eggs
1/2 cup whole milk
1/2 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon almond extract optional
1/2 cup finely chopped pistachios
1 cup powdered sugar
2 tablespoons milk or heavy cream
1 tablespoon pistachio paste or 1/2 teaspoon almond extract
A few drops of green food coloring optional
1 1/2 cups chopped or whole pistachios

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a prepared skillet.
In a large mixing bowl, whisk together the flour, sugar, pudding mix, baking powder, and salt.
Add the softened butter, eggs, milk, heavy cream, vanilla extract, and almond extract. Mix until smooth and creamy.
Gently fold in the chopped pistachios.
Pour the batter into the prepared skillet and smooth the top. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar, milk (or cream), pistachio paste (or almond extract), and food coloring until smooth.
Drizzle the glaze over the cooled cake and sprinkle with crushed pistachios to garnish.