This Lemon Pistachio Cake is the best when you need a quick and easy cake to wow your guests. I use the ultimate cake mix hack and then top it with light and fluffy whipped cream. Your guests will never guess that it's only halfway homemade!
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Why You'll Love My Pistachio Cake Recipe
I love foods that bring about certain feelings and take you back to a time and place that's special to you. You see, there's this pistachio cake. I can remember having gatherings at our cousin's home on warm summer days.
Those were the days when there were a million little girl cousins running around everywhere, singing songs and making up skits — which we would later perform for all the adults as they enjoyed that cake and their coffee. I remember getting excited when we would arrive and I'd see a big old pan of that beloved lemon pistachio cake, which was the loveliest color of light green and had tiny bits of nuts that added the most delightful crunch.
It's my understanding that the original recipe involved boxed cake mix. And since I do love a good cake mix hack, I had to make sure to include cake mix in this recipe. Don't get me wrong, I love cakes from scratch. But if something easier works, then why not use it? Work smarter, not harder! I also love the fact that this cake is:
- Full of flavor and subtle sweetness
- Perfectly balanced thanks to the combination of lemon and pistachio
- So incredibly easy to make!
- Impressive enough for guests
- Family-friendly and kid-approved!
Ingredient Information and Substitutions
- Lemon Cake Mix - Here's where the citrus flavor comes from for this pistachio lemon cake! I use Duncan Hines Lemon Supreme... not a sponsorship, I just love it!
- Instant Pistachio Pudding - And voila, the pistachio flavor and green color! Make sure to use instant (not the stovetop kind) or this cake won't work.
- Eggs - You need 5 large eggs for this pistachio cake recipe. Yes, I said 5- it's what makes the cake so perfectly moist. The original recipe called for extra large but I usually use large because I always have that size on hand.
- Other Wet Ingredients - Again, I'm using canola oil because that's what I have. You can also use vegetable oil.
- Cooking Spray - So your pistachio pudding cake doesn't stick to the pan!
- Whipped Cream Topping - Don't be intimidated by the homemade whipped cream topping — it's super easy to make. All you need is heavy cream, confectioner's sugar, and the zest of 2 lemons.
- Crushed Pistachios - To use as a garnish!
How To Make This Recipe For Pistachio Cake
Step 1: Preheat your oven to 350 degrees F and grease your pan with cooking spray.
Add the cake mix, eggs, pudding mixes, oil, and water to a large bowl and mix to combine.
Step 2: Pour the batter into the pan and bake for about 45 minutes or until a toothpick comes out clean. Cool completely.
Step 4: While the cake cools, add the heavy cream to a stand mixer and begin mixing on high. Add the confectioner's sugar and lemon zest as it thickens. Whip until fluffy peaks form.
Step 5: Spread the whipped cream to cover the top of the cake and sprinkle with the crushed pistachios. Slice, serve, and enjoy!
Frequently Asked Questions
I never have — they were never included in the pistachio lemon cake of my childhood! — but that doesn't mean you couldn't try. I suggest finely chopping them before adding them to the batter. You could use a food processor, or you could simply chop them with a sharp knife.
Absolutely! Let the pistachio pudding cake cool completely before storing it in an airtight container in the fridge, where it will be good for 1-2 days. I recommend holding off on adding the whipped cream topping. It's so easy to make... simply whip it up just before serving, and the taste and texture will be much better!
Yes. As mentioned, I use Duncan Hines because it's my personal favorite, but it's not the only brand out there! Any high-quality lemon cake mix will work well for this pistachio cake recipe.
Yes! If I'm making it as a pistachio bundt cake, I'll bake at 325 degrees for 50 minutes and if I'm making it in two 9 inch round pans, I'll bake them at 325 degrees for 30 minutes and double the whipped cream recipe for a super-pretty naked cake.
Tips For Making Pistachio Cake
- Don't skip the cooking spray! It's important to properly grease the pan so nothing sticks. This is especially important if you plan on serving this recipe to guests!
- Make sure to use instant pistachio pudding. Stick to the instant stuff for this pistachio pudding cake as indicated above and on the recipe card. This will help you get the best texture and flavor as quickly as possible. Using regular pudding may alter the consistency of the cake.
- Check for doneness early. My pistachio cake recipe typically takes about 45 minutes to bake, but I like to check on it after around 35 minutes to make sure it doesn't burn. All ovens vary, and checking early helped to avoid over baking.
- Don't over-whip the whipped cream. Be sure to stop your mixer once the topping forms stiff and fluffy peaks. Overdoing it will give you a much denser texture than you're after. Light and fluffy is best for this cake!
- You can totally use a different size pan: If I'm making it as a bundt cake, I'll bake at 325 degrees for 50 minutes and if I'm making it in two 9 inch round pans, I'll bake them at 325 degrees for 30 minutes and double the whipped cream recipe for a super-pretty naked cake.
- Prep Ahead: This cake can be made up to two days ahead and then topped with whipped cream just before serving.
- Leftovers and Storage: This will last up to 4-5 days covered in the fridge. If not using whipped. cream it can be covered at room temperature.
Other Cake Recipes to Try...
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Lemon Pistachio Cake
Equipment
Ingredients
Cake:
- Cooking spray
- 1 Duncan Hines Lemon Supreme Cake Mix not sponsored, I just love them!
- 6.8 ounces Instant Pistachio Pudding (2 small packages)
- 5 large eggs
- ¾ cup canola oil
- 1 cup warm water
Whipped Cream Topping:
- ½ pint heavy cream
- ¼ cup confectioner's sugar
- The zest of one lemons
- Crumbled pistachios for sprinkling
Instructions
Cake:
- Preheat oven to 325 degrees and grease a 9" x 13" pan with cooking spray. Set aside.
- In your main bowl, combine the cake mix, eggs, pudding mixes, oil and water. Mix until just combined.
- Pour batter into the pan and bake for around 45 minutes until a toothpick comes out clean. Cool completely
Whipped Cream Topping:
- Place the cream into your mixer and begin mixing it on high. As it starts to thicken, add your sugar and lemon zest.
- Whip until it forms nice fluffy peaks (try not to over-whip it) and spread it onto the cake.
- Sprinkle with chopped pistachios and serve immediately.
Video
Notes
-
- Don't skip the cooking spray! It's important to properly grease the pan so nothing sticks. This is especially important if you plan on serving this recipe to guests!
-
- Make sure to use instant pistachio pudding. Stick to the instant stuff for this pistachio pudding cake as indicated above and on the recipe card. This will help you get the best texture and flavor as quickly as possible. Using regular pudding may alter the consistency of the cake.
-
- Check for doneness early. My pistachio cake recipe typically takes about 45 minutes to bake, but I like to check on it after around 35 minutes to make sure it doesn't burn. All ovens vary, and checking early helped to avoid over baking.
-
- Don't over-whip the whipped cream. Be sure to stop your mixer once the topping forms stiff and fluffy peaks. Overdoing it will give you a much denser texture than you're after. Light and fluffy is best for this cake!
- You can totally use a different size pan: If I'm making it as a bundt cake, I'll bake at 325 degrees for 50 minutes and if I'm making it in two 9 inch round pans, I'll bake them at 325 degrees for 30 minutes and double the whipped cream recipe for a super-pretty naked cake.
-
- Prep Ahead: This cake can be made up to two days ahead and then topped with whipped cream just before serving.
-
- Leftovers and Storage: This will last up to 4-5 days covered in the fridge. If not using whipped. cream it can be covered at room temperature.
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