Using the iconic Pillsbury Pistachio Cake mix as a base, this cake transforms into a moist, flavorful masterpiece with just a few extra ingredients and a bit of creativity.
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How to make Pillsbury Pistachio Cake
Pillsbury Pistachio Cake is a classic, easy-to-make dessert that uses Pillsbury white or yellow cake mix combined with pistachio pudding mix to create a soft, moist cake with a light green color and a nutty-sweet flavor.
Ingredients
For the Cake:
- 1 box Pillsbury Moist Supreme Pistachio Cake Mix
- 1 box (3.4 oz) Instant Pistachio Pudding Mix (optional, but adds extra pistachio flavor and richness)
- 3 large eggs
- 1 cup water (you can use milk for an even richer flavor)
- 1/3 cup vegetable oil
- 1/2 cup sour cream (optional, for added moisture)
For Topping/Frosting:
- 1 tub Pillsbury Whipped Pistachio Frosting (or your favorite frosting)
- Crushed pistachios (for garnish)
- Whipped cream
- Fresh berries or cherries (for a pop of color)
Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan, bundt pan, or two 8-inch round cake pans (depending on the look you’re aiming for).
Step 2: In a large mixing bowl, combine the Pillsbury Pistachio Cake Mix and the instant pistachio pudding mix. If you’re skipping the pudding mix, that’s fine too—the cake mix already packs a lot of pistachio flavor!
Step 3: Add the eggs, water (or milk), vegetable oil, and sour cream (if using) to the dry ingredients. Using a hand mixer or stand mixer, beat everything together on medium speed for about 2 minutes, until the batter is smooth and creamy.
Step 4: Pour the batter evenly into your prepared baking pan(s). If you’re making cupcakes, fill each liner about two-thirds full.
Step 5: Bake in the preheated oven for 28–33 minutes (for a 9×13-inch pan), 38–43 minutes (for a bundt pan), or 18–22 minutes (for cupcakes). You’ll know the cake is done when a toothpick inserted into the center comes out clean.
Step 6: Let the cake cool completely in the pan (about 10–15 minutes) before attempting to remove it. If you’ve baked in a bundt pan, flip the pan onto a wire rack and let the cake release on its own to avoid breaking.
Step 7: Once the cake is completely cool, spread the Pillsbury Whipped Pistachio Frosting evenly over the top. Sprinkle crushed pistachios on top for extra crunch and a polished finish. If desired, add whipped cream or fresh cherries to dress it up further.
Tips for the Perfect Pistachio Cake
- Add flavor boosters: If you want an even richer pistachio flavor, add a teaspoon of almond or pistachio extract to the batter—it pairs beautifully!
- Elevate the texture: Mixing in crushed pistachios or white chocolate chips to the batter gives the cake a delightful crunch or creaminess.
- Keep it moist: The addition of sour cream (or even plain Greek yogurt) makes the cake extra moist without altering the flavor. Don’t skip it if you can help it!
- Fancy presentation: For a special occasion, make it into a layered cake! Bake the batter in two 8-inch round pans and layer with frosting in between.
- Play with colors: To make the green hue of the cake more vibrant, add a drop or two of green food coloring to the batter. It’s not necessary but adds a stunning visual impact, especially for holidays like St. Patrick’s Day!
- Storage: This cake stays moist for days! Store it in an airtight container in the fridge for up to 4–5 days. Bring it to room temperature before serving for the best flavor.
- Make ahead: You can bake the cake a day in advance and frost it later to save time. Just wrap the unfrosted cake tightly in plastic wrap and store it at room temperature.
What to serve with
The Pillsbury Pistachio Cake is a delightful dessert all on its own, but pairing it with the right sides and accompaniments can take it to the next level.
1. Whipped Cream & Fresh Fruits
For a fresh, light contrast to the richness of the cake, serve it with a dollop of homemade whipped cream and a side of fruits. The subtle pistachio flavor pairs beautifully with sweet and tangy fruit. Try these combinations:
- Berries: Fresh strawberries, raspberries, or blueberries balance the nutty flavor while adding a pop of color. A drizzle of berry compote over the cake also works wonders.
- Citrus: Orange segments or a drizzle of orange glaze enhance the pistachio’s sweetness with a zesty kick.
- Cherries: Pistachio and cherries are a classic match, making fresh or maraschino cherries a wonderful garnish.
2. Ice Cream
Ice cream and cake are a match made in dessert heaven! Pair your pistachio cake with complementary or contrasting ice cream flavors:
- Pistachio Ice Cream: Double down on the nutty goodness!
- Vanilla Bean: Its creamy and mild flavor harmonizes perfectly with the delicate pistachio notes.
- Chocolate: For chocolate lovers, a scoop of rich, dark chocolate ice cream adds a decadent twist.
- Salted Caramel: The sweet and savory profile of salted caramel ice cream pairs beautifully with the nutty and slightly sweet cake flavor.
Final Thoughts
While the Pillsbury Pistachio Cake is delicious on its own, serving it with creative pairings only enhances its flavor and creates a well-rounded dessert experience.Â
More Pillsbury Recipes:
Ingredients
For the Cake:
- 1 box Pillsbury Moist Supreme Pistachio Cake Mix
- 1 box (3.4 oz) Instant Pistachio Pudding MixÂ
- 3 large eggs
- 1 cup waterÂ
- 1/3 cup vegetable oil
- 1/2 cup sour cream
For Topping/Frosting:
- 1 tub Pillsbury Whipped Pistachio Frosting
- Crushed pistachios (for garnish)
- Whipped cream
- Fresh berries
Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan, bundt pan, or two 8-inch round cake pans (depending on the look you’re aiming for).
Step 2: In a large mixing bowl, combine the Pillsbury Pistachio Cake Mix and the instant pistachio pudding mix. If you're skipping the pudding mix, that’s fine too—the cake mix already packs a lot of pistachio flavor!
Step 3: Add the eggs, water (or milk), vegetable oil, and sour cream (if using) to the dry ingredients. Using a hand mixer or stand mixer, beat everything together on medium speed for about 2 minutes, until the batter is smooth and creamy.
Step 4: Pour the batter evenly into your prepared baking pan(s). If you're making cupcakes, fill each liner about two-thirds full.
Step 5: Bake in the preheated oven for 28–33 minutes (for a 9x13-inch pan), 38–43 minutes (for a bundt pan), or 18–22 minutes (for cupcakes). You’ll know the cake is done when a toothpick inserted into the center comes out clean.
Step 6: Let the cake cool completely in the pan (about 10–15 minutes) before attempting to remove it. If you’ve baked in a bundt pan, flip the pan onto a wire rack and let the cake release on its own to avoid breaking.
Step 7: Once the cake is completely cool, spread the Pillsbury Whipped Pistachio Frosting evenly over the top. Sprinkle crushed pistachios on top for extra crunch and a polished finish. If desired, add whipped cream or fresh cherries to dress it up further.
