A show-stopping Pistachio Cake that is secretly easy to make with your favorite cake mix and a few other simple ingredients. Gluten Free and DELICIOUS!
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This easy gluten free Pistachio Cake is simply stunning. It's one of those show-stopping desserts that people will rave about and ask how many hours you spent preparing it, while you secretly chuckle about the 10 minutes of prep time it took you to put it together. I love those kinds of desserts!
Whether you're serving this pistachio cake for Christmas dinner, a holiday party, pot luck, or just a simple get-together, it's sure to be a success!
There are some great gluten free cake mixes that are easy to find on just about any store shelf. We have had success with both Pillsbury and Betty Crocker brands of gluten free cake mixes. You can use any cake mix that you like, but keep in mind we have only tried this recipe with those two cake mixes.
PRO TIP: add ⅓ cup sour cream to boxed cake mixes to make them taste more like homemade 🙂
This Pistachio Gluten Free Cake features a Betty Crocker yellow cake mix and a few other simple ingredients, so it's very quick and easy to make!
I've always been a HUGE fan of pistachio-flavored recipes. Growing up, my mom made a pistachio salad for just about every occasion - St. Patrick's Day, Thanksgiving, Christmas - It was a simple salad but it always completed the meal. S
he still makes it to this day and I kind of feel like a little kid when she brings it over 🙂
Right now, I'm loving bundt cake. I've been experimenting with a few different flavors, and so far this Pistachio Gluten Free Cake is my favorite! Of course, you can bake this in a simple 9x13" pant, but a bundt pan is a simple way to make an ordinary cake into a beautiful centerpiece.
If you're looking for a healthier dessert option, you'll love this healthy chocolate cake recipe! It is decadent and beautiful but easy to make with better-for-you ingredients.
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Take this Gluten Free Pistachio Cake to the Next Level
A simple dusting of powdered sugar is all you need to serve this cake, but if you happen to have some white chocolate and chopped pistachios, you can make this easy gluten free cake into an elegant dessert that will be the star of the party!
Once the cake is cool, dust with powdered sugar using a strainer or sifter, then drizzle with melted white chocolate and sprinkle chopped pecans over the top. It is a stunning cake when it's all dressed up, and everyone will think you spent hours making it!
--->>>Looking for more delicious gluten free cake recipes???
Try this popular Quinoa Chocolate Cake with whipped ganache frosting!
We would love to see what you create! Snap a photo and tag @LifeAfterWheat on social media!
Gluten Free Pistachio Cake
Ingredients
Equipment
Method
- Combine all ingredients and mix according to package directions.
- Grease a bundt or 9x13" pan and bake according to directions on cake mix box. (I bake at 350 F for 45-50 minutes in a bundt pan, or about 25-30 minutes in 9X13)
- When cake is done, let cool for 5 minutes and then remove to cool on a wire rack (leave in the pan if using a 9X13)
- Once cake is completely cooled, sprinkle with powdered sugar, drizzle with melted white chocolate and immediately sprinkle with chopped pistachios, gently pressing the pistachios so they stick. Let cake cool completely before serving.
Caet says
I can't wait to try making this! It makes me want to cry when my sister makes my grandmother's pistachio cake and I can't eat it. This seems so similar to her recipe! One question: did you use some sour cream in this recipe as it says in the "recipe tip" above, or no? I might try adding a few drops of almond extract as well to boost the flavor, as I think my grandmother did.
thereislifeafterwheat@gmail.com says
Adding almond extract is a great idea! I didn't add sour cream to this recipe, but do add it to other cake mixes 🙂
Cara says
The recipe says to "combine all ingredients and mix according to package directions". Does that mean add any additional ingredients listed on the box or does your recipe include the only ingredients needed?
thereislifeafterwheat@gmail.com says
So sorry for the confusion Cara! Add the ingredients listed on the recipe card in my post, then mix for time and speed per the instructions on the box of cake mix. IE for 3 minutes on medium speed, or whatever your box says 🙂
Michelle says
I can't seem to find gluten free pistachio pudding mix anywhere. Which brand did you use? My mom used to make this cake all the time growing up, I can't wait to make it myself!
thereislifeafterwheat@gmail.com says
I use Kraft Jell-O pudding mix, it is not certified gluten free but I personally feel comfortable with their labeling policies.
Neelam says
Do you make the pudding then add it to cake? Or do you add pudding mix to cake mix?
I’m confused.
thereislifeafterwheat@gmail.com says
Just add all the ingredients, including the package of pudding mix, to a bowl and mix.
Mary ann Quinn says
What is the temperature in the oven and how long do you bake it for?
thereislifeafterwheat@gmail.com says
Use the temperature and baking time listed on the package of cake mix for a bundt cake. It might vary a bit depending on which mix you use but I bake at 350 F for about 45 minutes, until a toothpick inserted in the center comes out clean. a 9X13 will take less time.
Pat says
You’re tip on adding sour cream to any cake mix, is that in addition to the other ingredients or replacing any ingredients?
thereislifeafterwheat@gmail.com says
Added.
Beth says
This really is an amazing and versatile recipe! I’ve made it with different Jello brand pudding mixes (lemon, pumpkin pie, butterscotch) and it comes out wonderfully every time!! No one knows it’s GF 😊. Thank you!!
thereislifeafterwheat@gmail.com says
I love that you've tried it with different flavors pudding, great idea!
Patti says
I have had great success using PC gf cake mixes. The best choice of the 2 we have here. Followed your recipe and the cake rose beautifully in in the oven using my bunt pan. Very high as per my usual spring cake before I had to be gluten free. I tested for doneness and took the pan out of the oven. The cake slowly but surely lost its oomph and is now 1/4 of the size and not gummy but definitely not light and fluffy. 😏 Any suggestions for next time? This cake on its own normally rises well and holds its shape, but not with the adjustments so dissapointing.
Celeste Noland says
I don't have experience with PC cake mixes, but here are a few things you can try: be sure to leave the oven door closed the entire time. You can also try reducing the milk by 2 tablespoons, maybe you have more humidity than I do.
Marty says
Can you use almond milk in this recipe? I know it won't work to make pudding by itself.
Celeste Noland says
I haven't tried using almond milk, sorry.