Pistachio Pudding Cake


Looking for a simple but delicious way to add a little green to your table? Whether it’s a St.Patrick’s treat or just an extra bit of decor for a birthday party, this Pistachio Cake is perfect on any table! 

This classic pudding style cake is made from ingredients you probably already have in your kitchen. Add to that a pudding frosting (an old-fashioned twist on buttercream) and you have a cake that aims to please. Don’t discount the simplicity of this recipe; the cake is so delicious you might even need to bake two!

Pistachio Pudding Cake

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Prep Time: 10 minutes Cooking Time: 20 minutes


  • Cake:
  • 1 boxed cake mix (white cake)
  • 3 large eggs
  • 1 3.4oz package of instant pistachio pudding
  • 1 cup of Sprite
  • Frosting:
  • 1 3.4oz package of instant pistachio pudding
  • 1 ½ cup cold milk
  • 1 8 oz. container of Cool Whip
  • ½ cup Crushed Pistachios



1. Preheat the oven, using your cake mix as a guide (Usually 350°F). Grease and line your pan with parchment paper. This recipe works well in a 9x13 pan as well as 2 smaller 8 inch round cake pans.


2. In a medium size bowl, mix together cake mix and pudding mix. While whisking, slowly pour in eggs and sprite. Mix to combine.


3. Scrape batter into pan(s) and smooth off the top.


4. Bake according to your cake mix directions or until a toothpick comes out clean from the center (For a 9x13 pan, 19-21 minutes). Allow to cool for 30 minutes. The frosting is quite loose, so you will want it to be completely room temperature.


5. While the cake is baking, make the pudding according to the box directions. Allow to set up in the refrigerator for 5 minutes.


6. Fold Cool Whip into the pudding mixture, making the frosting. Allow to chill in the refrigerator for 20 minutes before frosting.


7. Once the cake is cool and frosting has been chilled, frost cake! This cake can be made into an elegant sheet cake or a 3 layer cake.


8. Top with chopped pistachios and serve!


TIP: If you’ve never worked with pudding frosting then you should know that it is more runny than a regular buttercream frosting. This is why it’s important to keep the cake chilled and only begin frosting the cake once it is completely cool.

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  • Reply
    Birthday Time! | chroniclesofahoosierfoodie
    September 27, 2012 at 11:17 am

    […] honor of the enormity of the occasion I was on the hunt for the perfect cake and I found it in this Pistachio Pudding Cake. She loves pistachios almost as much as she loves sour cream (she realllyyyyy loves sour […]

  • Reply
    November 30, 2016 at 7:59 pm

    Wondering if Ginger Ale could be substituted for the Sprite or if there’s a reason Sprite needs to be used? Thanks!

    • Reply
      Heather Smith
      December 13, 2016 at 1:22 pm

      you can, gingerale just has some additional flavors. but if you like the flavor why not!

  • Reply
    January 2, 2017 at 7:42 pm

    Can you use 7 up instead of sprite

    • Reply
      Heather Smith
      February 21, 2017 at 5:13 pm


  • Reply
    January 15, 2017 at 4:23 pm

    Could you use diet sprite

    • Reply
      Heather Smith
      February 21, 2017 at 5:12 pm


  • Reply
    March 15, 2017 at 8:47 pm

    I’ve made it with Vernors. Excellent! Does it matter if the sprite is flat?

    • Reply
      Heather Smith
      April 4, 2017 at 11:47 am

      I’ve never tried it with flat soda,I would think the bubbles might help a bit though!

  • Reply
    Tawnya Spence
    August 14, 2018 at 9:15 am

    I’ve made a very similar cake like this ,but used club soda,comes out so moist and delicious…

  • Reply
    Anna Dingle
    December 26, 2019 at 8:29 am

    I made this for Christmas and it was a huge hit! Very moist and delicious.

  • Reply
    Anna Dingle
    January 4, 2020 at 12:24 pm

    We love this cake…..the flavor and its so moist!

    • Reply
      February 20, 2020 at 11:50 am

      Oh we’re so glad you loved it!

  • Reply
    February 7, 2021 at 7:41 am

    All the other recipes for pistachio cake require 1/2 to 3/4 cup of oil… this is the only one that doesn’t.. why isn’t it necessary here? I prefer NOT to use oil but how does this recipe get away with that??

  • Reply
    September 12, 2022 at 8:24 pm

    Lisa, I”m sure the Sprite takes the place of the oil.

  • Reply
    March 16, 2023 at 5:21 pm

    Can I use egg whites instead of the full eggs?

    • Reply
      March 23, 2023 at 12:06 pm

      That is not something we have tried personally, but you can usually substitute two egg whites for one whole egg without issue. If you do decide to give it a try, please let us know how it goes.

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