Dessert

Easy Pistachio Sheet Cake Recipe

ByElena Hart March 24, 2026March 24, 2026

Introduction

This Easy Pistachio Sheet Cake is a delightful treat that combines the lightness of white cake with the unique flavor of pistachio pudding. Topped with a fluffy pistachio frosting, it’s perfect for gatherings or a special dessert at home.

A single square piece of light green cake with a soft, moist texture sits in a clear glass dish. The cake is topped with a thick layer of smooth, pale green frosting that has gentle swirls and is sprinkled with small, bright green crumbs. Underneath, the cake layer is pale green, slightly crumbly but moist. The dish rests on a white plate, placed on a white marbled surface. A silver fork is tucked under the front edge of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box white cake mix (15.25 ounces)
1 package instant pistachio pudding mix (3.4 ounces), divided

2 packets Dream Whip whipped topping mix, divided
2 large eggs

1 cup water
1/3 cup vegetable oil

1/4 teaspoon almond extract
1 1/2 cups cold milk

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan.

Step 2: In a large mixing bowl, combine the white cake mix, one package of instant pistachio pudding mix, one packet of Dream Whip mix, eggs, water, vegetable oil, and almond extract. Beat on low speed for 30 seconds, then scrape down the bowl. Increase to medium-high speed and beat for 2 minutes until smooth and well combined.
Step 3: Pour the batter into the prepared pan. Bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
Step 4: In a separate mixing bowl, combine the cold milk, the remaining instant pistachio pudding mix, and the remaining Dream Whip mix. Mix on low speed until just combined, scrape down the bowl, then beat on high speed for 4-6 minutes until the frosting is fluffy and forms soft peaks.

Step 5: Once the cake is fully cooled, spread the pistachio frosting evenly over the top. Serve immediately or refrigerate until ready to enjoy.

Tips & Variations

For a nutty crunch, sprinkle chopped pistachios on top of the frosting just before serving.
If you prefer a more intense almond flavor, add a little extra almond extract to the batter or frosting.

Make sure the cake is completely cool before frosting to prevent melting or sliding.

Storage

Store the Pistachio Sheet Cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. Leftover cake can be frozen without frosting for up to 2 months; thaw completely before frosting.

How to Serve

A single square piece of soft, light green cake sits in a clear glass square dish placed on a white plate, all resting on a white marbled textured surface. The cake has one layer of moist, crumbly texture and is topped with a thick, smooth layer of pale green frosting that is spread evenly with gentle waves. Small bright green crumbs are scattered across the top of the frosting, adding a speckled texture. A silver spoon with a detailed handle is placed beside the cake inside the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake and pudding instead of mixes?

Yes, you can substitute with homemade white cake and pistachio pudding, but the texture and convenience may differ. Adjust the frosting accordingly for the desired consistency.

What if I don’t have Dream Whip? Can I use whipped cream?

Whipped cream can be used as a substitute, but the frosting may be softer and less stable. For best results, whip it to stiff peaks and use it immediately.