Pistachio Cake

Pistachio Cake

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Marlene Fields


This recipe was given to me by my late aunt.

The dough is VERY thick.

I always make this cake at Christmas. Wrap it tightly with plastic wrap and store in the fridge. It will keep indefinitely.


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1 Hr
1 Hr 10 Min


  • 1 box
    yellow cake mix
  • 1 large
    box instant pistachio pudding mix
  • 1/4 c
    plus 3 3/4 tsp. vegetable oil
  • 2 1/4 tsp
    butter flavoring
  • 4
    beaten eggs
  • 1 c
    sour cream
  • 8 tsp
  • 2 tsp
  • 1 c
    finely chopped nuts

How to Make Pistachio Cake


  1. Mix the first two ingredients together in a large bowl.
  2. Make a well in the above mixture.
  3. Mix together the vegetable oil, butter flavoring, 4 beaten eggs and the sour cream.
  4. For the topping mix together the sugar, cinnamon, and nuts.
  5. Grease and flour a 10" bundt pan. Put in about 1/3 of the batter.
  6. Sprinkle with about 2/3 of the sugar/cinnamon mixture and half of the nuts.
  7. Add remaining batter and sprinkle with remaining sugar mixture and top with remaining nuts.
  8. Bake 350 degrees. Toothpick test in 1 hour and 10 minutes.
  9. Cool in pan on a rack for 10 minutes. Turn upside down to release the cake. (You may have to use a thin bladed knife or spatula to release the sides.)

Printable Recipe Card

About Pistachio Cake

Course/Dish: Cakes
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Other Tag: Heirloom

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