Show-stopping Gluten Free Pistachio Cake that’s surprisingly simple to make using a boxed cake mix and a handful of everyday ingredients. Tender, flavorful, and perfect for holiday gatherings.
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This easy gluten free Pistachio Cake looks like something from a bakery but comes together quickly. With minimal prep time and straightforward ingredients, this recipe delivers a moist, aromatic cake that guests will rave about. It’s ideal for holiday dinners, potlucks, or any celebration where you want a beautiful dessert without spending all day in the kitchen.
Serve this pistachio cake for Christmas, family gatherings, or weekend tea—its subtle nutty flavor and light texture make it a crowd-pleaser.
Many grocery stores now carry reliable gluten free cake mixes. In testing, Betty Crocker and Pillsbury gluten free yellow cake mixes produced excellent results. You may use any gluten free yellow cake mix you prefer, but note that the recipe below was developed with those brands in mind.
Pro Tip: add ⅓ cup sour cream to a boxed cake mix to boost moisture and give the cake a homemade texture.
This Pistachio Gluten Free Cake uses a gluten free yellow cake mix plus a single-serving pistachio pudding packet and common pantry ingredients. The pudding mix adds authentic pistachio flavor and a lovely green tint.
Pistachio-flavored treats have been a favorite in my family for years. My mother often made a simple pistachio salad for holidays, and that nostalgic flavor is part of why I love developing pistachio desserts. This bundt-style cake is one of my current favorites because a bundt pan elevates the presentation with almost no effort.
If you prefer a pan-baked version, this batter also works well in a 9×13″ pan for easier slicing and sharing.
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How to elevate this Gluten Free Pistachio Cake
A light dusting of powdered sugar is classic and elegant, but for a showier finish melt a little white chocolate and drizzle it over the cooled cake. Sprinkle chopped pistachios on top while the chocolate is still tacky so they adhere, and the combination of white chocolate and pistachios creates a refined, textured finish.
For an even richer presentation, serve with a dollop of whipped cream flavored with a pinch of vanilla or a scoop of vanilla bean ice cream on the side.
More gluten free cake ideas
Try a different decadent option: Quinoa Chocolate Cake with whipped ganache frosting is another great gluten free dessert that impresses guests.
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Gluten Free Pistachio Cake
10 mins
40 mins
1 hr 30 mins
Start Cooking
Ingredients
- 1 box gluten free yellow cake mix
- 1 (3.4 oz) box gluten free pistachio pudding mix
- 1 1/4 cups milk (we used 2%)
- 4 eggs, room temperature
- 1/3 cup neutral-tasting oil (avocado or canola work well)
- 8–10 drops green food coloring (optional, for a brighter hue)
- Powdered sugar, gluten free white chocolate, and chopped pistachios for garnish (optional)
Equipment
- Bundt pan or 9×13″ baking pan
- Mixing bowl and whisk or electric mixer
- Cooling rack
Method
- Preheat the oven according to the directions on your cake mix box. Grease a bundt pan or a 9×13″ pan thoroughly.
- In a large bowl, combine the cake mix, pistachio pudding mix, milk, eggs, and oil. Add food coloring if desired. Mix according to the cake mix package instructions until batter is smooth and well combined. For extra moistness, stir in 1/3 cup sour cream if you like.
- Pour batter into the prepared pan. For a bundt pan, bake at 350°F (175°C) for about 45–50 minutes, or until a toothpick inserted into the center comes out clean. For a 9×13″, bake approximately 25–30 minutes. Ovens vary, so check a few minutes before the minimum time.
- Allow the cake to cool in the pan for 5 minutes, then invert onto a wire rack to finish cooling completely. If using a 9×13″, you may leave the cake in the pan to cool.
- Once cool, dust with powdered sugar. To dress it up, drizzle melted white chocolate over the top and immediately sprinkle with chopped pistachios, gently pressing so the nuts adhere. Let the chocolate set before slicing and serving.
Nutrition
Private Notes
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