Gluten Free Pistachio Pudding Cake

This gluten free pistachio pudding cake is one of those recipes that sounds fancy but is actually super simple to make. If you love pistachios, you are going to really enjoy this one.

It’s soft, moist, and has the best pistachio flavor running through every bite. The kind of cake that people will ask you about and not believe how easy it was.

The base comes together using a gluten free yellow cake mix and instant pistachio pudding mix, so there’s no complicated steps or hard to find ingredients. You probably already have most of what you need in your kitchen.

And yes, it’s 100% gluten free. No one will be able to tell the difference, honestly. It tastes just as good as any regular cake out there.

Once it’s baked, you finish it off with a simple powdered sugar glaze that makes it look and taste like something from a bakery. It’s a great recipe to have on hand for birthdays, holidays, or just a regular weekend treat.

Why You’ll Love This Recipe

Super Easy to Make – This gluten free pistachio pudding cake starts with a boxed cake mix and instant pudding, so you don’t need any baking skills to pull it off. Just mix everything together, pour it in a pan, and let the oven do the work.

Incredibly Moist Thanks to the Pudding Mix – The instant pistachio pudding mix is the secret weapon here. It makes this cake so soft and moist that nobody will ever guess it’s gluten free.

Perfect for Pistachio Lovers – Between the pistachio pudding mix and the chopped pistachios folded into the batter, this cake delivers real pistachio flavor in every single bite. It’s a pistachio lover’s dream come true.

Great for Gatherings and Potlucks – This cake looks impressive with its light green color and simple glaze on top. Bring it to a party and watch it disappear, because people always go crazy for something a little different.

Ingredients

• 1 box Gluten Free Yellow Cake Mix
• 1 package Instant Pistachio Pudding Mix
• 4 large Eggs
• 1/2 cup Vegetable Oil
• 1/2 cup Water
• 1/2 cup Sour Cream
• 1/2 cup Chopped Pistachios
• 1 cup Powdered Sugar
• 2 tbsp Milk

How to Make

Step 1

Preheat the oven to 350F and heavily grease a bundt cake pan.

Step 2

In a large mixing bowl, combine the gluten free yellow cake mix, instant pistachio pudding mix, eggs, vegetable oil, water, and sour cream.

Step 3

Beat the mixture on medium speed for 2 minutes until smooth and thick, then gently fold in the chopped pistachios.

Step 4

Pour the green batter evenly into the prepared bundt pan, smoothing the top.

Step 5

Bake for 40-45 minutes, or until a skewer inserted into the thickest part comes out clean.

Step 6

Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Step 7

Whisk the powdered sugar and milk together to create a simple glaze, and drizzle it generously over the cooled cake.

Helpful Tips

Grease the Bundt Pan Really Well

This is the most important step for this cake. Gluten free cakes stick to pans way more than regular cakes do, so you need to go heavy with the grease. Use butter or a nonstick baking spray that has flour in it, and make sure you get into every little groove of the bundt pan.

If you skip this or go light on the grease, your cake will break apart when you try to flip it out. A broken bundt cake is heartbreaking, especially when it tastes this good.

Some people like to grease and then dust the pan with a bit of gluten free flour or even powdered sugar. That extra layer gives you insurance that the cake slides right out.

Use Room Temperature Ingredients

Take your eggs and sour cream out of the fridge about 30 minutes before you start. When everything is the same temperature, the batter mixes together much more smoothly and you get a better texture in the final cake.

Cold eggs and cold sour cream don’t blend as easily with the oil and water. You can end up with a lumpy batter that doesn’t bake evenly.

If you forgot to take the eggs out early, just put them in a bowl of warm water for about 10 minutes. That brings them to room temperature fast.

Beat for the Full Two Minutes

When the recipe says beat on medium speed for 2 minutes, actually time it. Most people stop way too early because they think the batter looks done after 30 seconds. Two full minutes of beating helps the pudding mix dissolve completely and gives the cake a smooth, even crumb.

Set a timer on your phone so you don’t have to guess. You want the batter to look thick, smooth, and evenly green with no dry clumps hiding in there.

But once those 2 minutes are up, stop. Overbeating past that point can make gluten free cakes dense and gummy instead of soft.

You Might Also Like

• Gluten Free Almond Flour Carrot Cake
• Gluten Free Banana Pudding Cups
• Gluten Free Lemon & Cream Cheese Pound Cake
• Gluten Free Sticky Toffee Cake
• Gluten Free Tres Leches Cake

Frequently Asked Questions

What gluten free yellow cake mix works best for this recipe?

Some of the most popular options are Bob’s Red Mill, King Arthur, and Betty Crocker gluten free yellow cake mixes. Any of these will work well and give you a moist, tender crumb.

Just make sure the box is clearly labeled gluten free, and check that it’s a standard-size box (around 15 oz). Different brands may vary slightly in size, but the results will still be delicious.