I love anything pistachio flavored! This moist and delicious pistachio cake has always been one of my favorite cakes that my mom made growing up.  It’s layered in the middle and top with a cinnamon sugar mixture that makes it even better. This is one of the cakes that you will want to make again and again once you try it! And although I love making cakes from scratch, I also love having cake mixes on hand to whip up a cake at the last minute. You don’t have to be a great baker to make this amazing cake, but you will feel like one!

Be warned, this cake is so hard to resist. If I bake it I have to make sure I am taking it somewhere, otherwise I will just keep eating piece after piece until I realize it’s almost gone! If you aren’t a fan of nuts, you can leave them out of the topping. (I actually didn’t have any when I took pictures of the cake, but I do prefer the nuts)

Easy Pistachio Pudding Cake

For the cinnamon sugar mix-

1/4 cup white sugar
1/4 cup brown sugar
1/2 cup chopped nuts (either pecans or walnuts)
1 tsp cinnamon

Mix all the ingredients together for the cinnamon sugar mix and set aside.

For the batter-

1 box golden butter recipe Duncan Hines cake mix
1 box instant Jello pistachio pudding (3.4 oz)
4 eggs
1/4 cup oil
1/2 cup water
1 cup sour cream

(Do NOT follow the instructions on the cake mix!)

Preheat your oven to 325. In a large mixing bowl, mix the cake mix, pudding, eggs, oil, water and sour cream until batter is smooth. Grease a 9X13 pan. Pour half of the batter into the pan. Sprinkle evenly with the sugar mix. Pour the other half of the batter, and sprinkle the rest of the sugar mix. Bake for 35-40 minutes until golden.