For a sweet "green" treat that is just right for St. Patrick's Day, try this easy semi-homemade Pistachio Coffee Cake great for dessert or breakfast.
COOK + BAKE | Updated March 6, 2026
COOK + BAKE | Updated March 6, 2026
What is more appropriate for St. Patrick's Day than a food that turns out a little green?
This festive Pistachio Coffee Cake gets its color and flavor from Jell-O pistachio instant pudding and is topped with a blend of walnuts, sugar, and cinnamon that turn crusty as it bakes.
But this recipe isn’t just for slicing into on March 17. Those looking for a quick and easy coffee cake recipe can enjoy this particular version year-round. It makes a great dessert or breakfast and is a welcome treat taken to any picnic or potluck.
Continue reading to learn why this is a recipe my family has been making for as long as I can remember, what supplies you’ll need to buy, and exactly how to make and store this holiday coffee cake.
Why This Pistachio Coffee Cake is So Popular
- Perfect for Breakfast or Dessert: This coffee cake is versatile and works as a flavorful nutty dessert or can be enjoyed for a sweet breakfast paired with your morning cup of coffee.
- Make It Year-Round: While I think this is an ideal recipe for St. Patrick’s Day because of it’s green color, it can be made year round for pistachio lovers.
- Semi-Homemade: While I almost always prefer to prepare cakes from scratch, this is probably the once exception. It uses a yellow cake mix and box of instant pudding, but tastes completely homemade once the other ingredients are added.
- Easy to Prepare: You’re going to dump the batter ingredients into one bowl, the topping ingredients into another and then layer the two in the pan. It’s perfect for beginner bakers.
- Unique Flavor: There are a lot of recipes with walnuts or pecans, but an easy cake with pistachio flavor is something special.
READ NEXT: Easy Spiced Pumpkin Coffee Cake
What You'll Need
A printable recipe card option with ingredients and instructions is included for your convenience near the end of this post. Here is a description of what you'll need to have on hand to prepare this coffee cake recipe.
- Yellow Cake Mix: The vintage recipe calls for Classic Butter Golden Cake Mix from Duncan Hines; There are many recipes online for homemade yellow cake mix if you’d prefer to skip the store version.
- Pistachio Instant Pudding and Pie Filling: This is made by Jell-o in a 3.4 ounce box (you’ll need one) or Royal in a 1.85 ounce box (you’ll need two). The pudding gives the cake it’s delicious flavor and festive green hue.
- Large Eggs
- Canola Oil: Vegetable oil works, too.
- Sour Cream: Adds a rich flavor and keeps the cake moist.
To top the cake you’ll need a mixture of:
- Brown Sugar and Granulated White Sugar
- Cinnamon: Cardamom also pairs nicely with the pistachio and walnut flavors.
- Chopped Walnuts: You can substitute pecans if you’d prefer.
How to Make Pistachio Coffee Cake
For this recipe, you are not going to follow the instructions on the cake mix or pudding mix. You’ll be incorporating those dry ingredients with the other supplies.
STEP 1: Preheat your oven to 350° and grease a 9”x13” pan. I normally use a 9x13 glass baking dish with a lid to keep the coffee cake fresh.
STEP 2: Empty the cake mix and pudding mix into a bowl, then add the eggs, oil, and sour cream. Completely mix together all of the batter ingredients with a spoon. In a second bowl stir together the walnuts, sugars, and cinnamon for the topping.
STEP 3: Spread half of the batter into the prepared pan using an offset spatula or knife and sprinkle half of the sugar, cinnamon, and walnut topping over it.
Then gently spread the rest of the batter on top taking care not to disrupt the layers beneath. Cover the top with the remaining topping mixture.
STEP 4: Place the pan onto the middle oven rack and bake for 30 to 35 minutes. A cake tester or toothpick inserted into the center of the cake should come out clean when it is done. Cool the cake in the pan on a wire rack.
Store the cake in an airtight container for maximum freshness or wrap tightly in plastic wrap.
Frequently Asked Questions
Here are some answers to questions that you may have about preparing this pudding coffee cake recipe. If you don’t see your question answered here, feel free to send me an email and I’ll be happy to help.
CAN THIS COFFEE CAKE BE MADE IN A BUNDT PAN?
This cake can be baked in a Bundt pan for a fancier presentation.
In order for your topping to end up on the top when the cake is removed from the pan, you’ll need to layer half of your cinnamon, sugar, and nut mix down first, then top with a layer of batter.
Bake the cake at 350° for 40 to 45 minutes.
HOW LONG DOES COFFEE CAKE STAY FRESH?
At room temperature in a sealed container, this coffee cake is best eaten within three to four days. After that, the cake begins to dry out.
CAN YOU FREEZE COFFEE CAKE?
While the cake is best fresh, it can be frozen to enjoy later. Let the coffee cake cool completely to room temperature. Then wrap the cake (either cut into slices or as a whole chunk) tightly in a layer of plastic wrap. Then wrap that in aluminum foil or place it in an airtight container.
When you are ready to eat the coffee cake, thaw it in the refrigerator or at room temperature. You may want to warm the cake in the microwave or oven before eating.
It is best if you eat the cake within two months of freezing it.
Pistachio Pudding Coffee Cake
An easy nutty cake topped with a blend of cinnamon, sugar, and walnuts that turns crusty as it bakes.
Makes about 20-24 servings
PRINT RECIPE
BATTER INGREDIENTS
- 1 box yellow cake mix
- 1 - 3.4 ounce box instant pistachio pudding mix
- 4 large eggs
- 1/4 cup water
- 1/4 cup canola oil
- 1 cup sour cream
TOPPING INGREDIENTS
- 1/2 cup brown sugar
- 1/2 cup granulated white sugar
- 2 teaspoons cinnamon
- 1 cup chopped walnuts
INSTRUCTIONS
STEP 1: Preheat oven to 350° and grease a 9”x13” pan with butter or cooking spray.
STEP 2: Mix all of the batter ingredients in one bowl and the topping ingredients in a second bowl.
STEP 3: Spread half of the batter into the prepared pan using an offset spatula and sprinkle half of the sugar, cinnamon, and walnut topping over it. Then gently spread the rest of the batter on top taking care not to disrupt the layers beneath. Cover the top with the remaining topping mixture.
STEP 4: Place the pan onto the middle oven rack and bake for 30 to 35 minutes. A cake tester or toothpick inserted into the center of the cake should come out clean when it is done. Cool the cake in the pan on a wire rack.
Enjoy a slice of this flavorful cake with a cup of coffee, pair it with a scoop of ice cream, or just dig in as a late night snack! Whether you make it for your family at home or as a dessert to share at a party, everyone is sure to love this cake as much as my family does.
Other Cake Recipes You Might Find Tasty
Spiced Pumpkin Coffee Cake - Another easy seasonal coffee cake like this one that uses pudding mix for extra flavor.
Chocolate Covered Cherry Devil's Food Cake - Inspired by a favorite cake my mom made during my childhood baked in a special Duncan Hines pan.
Apple Cider Pound Cake
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