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Easy Pistachio Cake

A deliciously moist and nutty dessert perfect for family gatherings or as a quick treat.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box white cake mix (15.25 ounces) This serves as the base, creating a fluffy texture.
  • 1 box pistachio instant pudding (3.4 ounces, just the powder) Adds rich flavor and moisture.
  • 4 large eggs Provides structure and helps with rising.
  • 1 cup 7UP soda Adds lightness and a unique flavor.
  • 1/2 cup vegetable oil Ensures the cake remains tender and moist.
  • 1/4 teaspoon almond extract Enhances the flavor profile with a nutty aroma.
  • 1/2 cup finely chopped pistachios Adds a crunchy texture and nutty flavor.
For Dusting
  • 2 tablespoons powdered sugar A simple way to finish the presentation.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F.
  2. Butter and flour a 10 or 12-inch fluted bundt pan.
Mixing
  1. In a large bowl, whisk together the cake mix, pistachio pudding powder, eggs, 7UP, vegetable oil, and almond extract for 2 minutes until well combined.
  2. Gently fold in the finely chopped pistachios.
Baking
  1. Pour the cake batter evenly into the prepared bundt pan.
  2. Bake for approximately 40 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving
  1. Once baked, remove the cake from the oven and cool for 10 minutes.
  2. Run a dull knife along the edges to loosen the cake, then allow it to cool completely before inverting it onto a wire rack or plate.
  3. Dust the cooled cake with powdered sugar before slicing and serving.

Notes

Serve with a scoop of vanilla ice cream for a delightful dessert experience. Store leftovers in an airtight container for up to three days.