Pistachio Pudding Pound Cake — a tender, moist loaf with a subtle pistachio flavor. This version uses instant pistachio pudding to keep the cake dense and soft while cutting down on the usual sugar and butter found in traditional pound cakes.
When my children were small, we had a weekly ritual: Wednesday mornings at Grandpa’s shop. They would greet Grandma, collect a couple of quarters for the soda machine, then run into Grandpa’s office where a tin of pistachios always sat on his desk. The kids would crack shells, slurp soda, and watch Scooby-Doo on a tiny TV while they snacked. That simple routine left them with a lifelong fondness for pistachios — and, for some reason, Scooby-Doo too.
I developed this pistachio pudding pound cake specifically for those kids. I tested and tweaked the recipe several times until the texture and flavor balanced just right. The result is a loaf that’s tender and moist, with a delicate pistachio presence that comes through without being overpowering.
Pudding mix is an inexpensive, pantry-friendly way to add moisture and richness to cake batter. Using two boxes of instant pistachio pudding gives this pound cake its signature flavor while helping keep it dense and soft. This is a lighter take on traditional pound cake — still an indulgence, but with less sugar and butter than many classic recipes. If you love pistachios, this cake is likely to become a favorite.
Pistachio Pudding Pound Cake
This pistachio pudding pound cake is dense, moist, and subtly nutty. It slices beautifully and finishes with a simple vanilla glaze.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 18
Calories: 295 kcal
Author: Amy D.
Ingredients
- 3 cups all-purpose unbleached flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 1/3 cups granulated sugar
- 3/4 cup butter, softened to room temperature
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 small boxes instant pistachio pudding mix
- 1 1/3 cups buttermilk
- 1 1/4 cups confectioners’ sugar
- 1 teaspoon vanilla (for glaze)
- 1–2 tablespoons milk (for glaze)
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter, granulated sugar, and vanilla until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Scrape down the bowl as needed.
- Add both boxes of instant pistachio pudding mix to the butter mixture and beat until fully incorporated.
- Alternately add the flour mixture and buttermilk to the batter, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
- Prepare two loaf pans with nonstick spray or by greasing and flouring them. Divide the batter evenly between the prepared pans.
- Bake at 350°F for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the loaves on wire racks for 10 minutes, then remove them from the pans and cool completely on the racks.
- Whisk together the confectioners’ sugar, vanilla, and 1 tablespoon of milk. Add the second tablespoon only if needed to reach a smooth, drizzleable consistency. Drizzle over cooled loaves.
Notes and Tips
- For best results, use room-temperature eggs and softened butter so the batter comes together evenly.
- If you like more pistachio flavor, fold in a handful of finely chopped, toasted pistachios before baking, or sprinkle chopped pistachios on the glaze after drizzling.
- Store wrapped at room temperature for up to three days or freeze sliced portions for longer storage.
Nutrition
Serving: 18 slices — Calories: 295 kcal per serving.
If you enjoy pound cake variations, try experimenting with different pudding flavors or stirring in mix-ins like chopped pistachios, white chocolate chips, or citrus zest. This recipe is a great base for creative adaptations while keeping the classic dense, buttery pound cake texture that makes it so satisfying.
Looking for another indulgent loaf? Try a butterscotch pound cake with browned butter glaze for a rich, caramel-like twist on the classic.
