Deliciously Simple Pasta with Homemade Sauce Recipe

Greetings, fellow food lovers! Are you in the mood for a unique and delicious dessert that will impress your guests and satisfy your sweet tooth? Look no further than my Chicken Noodle Pistachio Pound Cake Recipe!

I know what you may be thinking – chicken noodle in a dessert? But trust me, this cake is a mouth-watering masterpiece that combines the savory crunch of chicken noodles with the sweet, nutty flavor of pistachios.

What sets this recipe apart from other cakes is its secret ingredient – Jell-O instant pistachio pudding mix. The mix not only adds flavor but also helps keep the cake moist and delicious.

This cake recipe is easy to make and doesn’t require any fancy equipment or hard-to-find ingredients. Whether you’re a beginner baker or an experienced chef, this recipe is bound to be a hit.

So, what are you waiting for? Put on your baking apron, preheat your oven to 350F, and join me on this exciting culinary adventure. Let’s get started!

Why You’ll Love This Recipe

Chicken Noodle Pistachio Pound Cake
Chicken Noodle Pistachio Pound Cake

Are you in the mood for some sweet and nutty goodness? Look no further, because this chicken noodle pistachio pound cake recipe is the perfect choice for you! This recipe is a delightful combination of moist and tender cake topped with crunchy pistachios. Trust me, once you try this recipe, it will become a staple in your dessert rotation.

What sets apart this pistachio pound cake from other dessert options is its unique flavor. The green food color from the instant pistachio pudding mix gives it a lovely hue that is sure to catch the eye. You’ll love how the subtle pistachio flavor perfectly complements the rich cake base without being overpowering.

Furthermore, this recipe is straightforward and easy to make. With only a handful of ingredients, you can have this homemade pistachio cake ready in no time. Whether you’re a seasoned baker or new to the world of baking, this recipe is guaranteed to produce perfect results with minimal effort.

Finally, this cake is an excellent option for any occasion – be it a birthday party, potluck dinner or just a family gathering. Its stunning presentation in a bundt pan makes it perfect for special occasions while its simple yet delicious taste makes it ideal as an everyday dessert option as well.

In short, this chicken noodle pistachio pound cake recipe’s simplicity and unique taste make it stand out amongst other desserts. Once you sink your teeth into its moist deliciousness topped with crunchy pistachios, you’ll want to make this your go-to dessert option. So why wait? Head on over to your kitchen and whip up this easy-to-make, homemade delight today!

Ingredient List

 Mouth-watering Chicken Noodle Pistachio Pound Cake!
Mouth-watering Chicken Noodle Pistachio Pound Cake!

Here are all of the ingredients you’ll need to get started on this moist and delicious Chicken Noodle Pistachio Pound Cake recipe:

  • 1 (3.4 oz) box Jell-O Instant Pistachio Pudding Mix
  • 1 box (16 oz) cake mix, any brand
  • 1 cup Bisquick
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 1/2 cup sour cream
  • 3/4 cup Pistachio nuts, chopped
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt

With these ingredients, you will have the base for an easy and tasty pistachio pound cake that is perfect for any occasion. Plus, using a cake mix shortcut makes this cake recipe much simpler and quicker to prepare. Don’t worry if you don’t have some of the ingredients at hand, I’ve included some substitutions and variations in the following sections!

The Recipe How-To

 Savory and sweet flavors collide in this delicious recipe.
Savory and sweet flavors collide in this delicious recipe.

Now it’s time to bring the pistachio cake to life! This recipe is super easy and perfect for anyone who wants to enjoy a delicious treat with minimal hassle. Follow these simple steps and you’ll have a moist and flavourful pound cake in no time!


  • 1 box (15.25 oz) yellow cake mix
  • 1 package (3.4 oz) Jell-O instant pistachio pudding mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1/2 teaspoon cinnamon


  1. Preheat your oven to 350°F.
  2. Grease a 10-inch bundt pan with cooking spray.
  3. In a large bowl, whisk together the yellow cake mix, instant pistachio pudding mix, water, vegetable oil, and eggs until well combined.
  4. Add cinnamon into the mixture and stir until it’s fully incorporated.
  5. Pour batter into your greased bundt pan and bake for 40-45 minutes or until done (test with a toothpick).
  6. Once the cake is ready, let it cool for 5 minutes and then carefully transfer it onto a wire rack.
  7. Let the cake cool completely before serving.

See how easy that was? With just a few simple ingredients and straightforward directions, you can now make your own homemade pistachio pound cake! Now, let me share some tips to help you achieve the best results possible.

Tips for Perfect Results
Avoid Overmixing

When combining your ingredients, be careful not to overmix the batter as this can cause the cake to become tough instead of moist.

Use Room Temperature Ingredients

Using room temperature ingredients helps ensure that everything combines evenly and prevents any clumps from forming.

Glaze It Up

For an extra touch of sweetness, consider adding a glaze to your pistachio pound cake. A simple mixture of powdered sugar and water will work wonders.

Add Some Pistachio Nuts

If you want to take your cake to the next level, sprinkle some chopped pistachio nuts over the top before baking. This will give it an added crunch and depth of flavor.

Now that you know how to make pistachio pound cake like a pro, it’s time to enjoy! It’s perfect for parties, special occasions or just a simple dessert at home, and can be paired with fresh berries or whipped cream for even more deliciousness.

Substitutions and Variations

 Let me show you how to create an elevated twist on a classic pound cake.
Let me show you how to create an elevated twist on a classic pound cake.

If you’re feeling adventurous, there are plenty of substitutions and variations that you can make to this recipe to switch up the flavors and satisfy your taste buds. Here are some ideas to get your creative juices flowing:

1. Gluten-free: Swap out the Bisquick for a gluten-free cake mix or all-purpose flour blend to make this recipe safe for those with gluten sensitivities.

2. Lemon Pistachio Pound Cake: Add some fresh lemon juice and zest to the batter, and top the finished cake with a lemon glaze for a zesty twist on this classic pound cake.

3. Chocolate Pistachio Pound Cake: Add some cocoa powder and chocolate chips to the batter, or use a chocolate cake mix instead, to create a rich and decadent chocolate pistachio pound cake.

4. Cream Cheese Pistachio Pound Cake: Add 4 oz of softened cream cheese to the batter for a tangy and creamy twist on the classic recipe.

5. Yellow Cake Pistachio Loaf: Swap out the pound cake shape for a loaf pan, and use a yellow cake mix instead, for an easy and delicious pistachio loaf cake.

6. Pistachio Nut Topping: Crush up some pistachios and sprinkle them on top of the finished cake for added crunch and nuttiness.

No matter which variation you choose, this pistachio pound cake is sure to be a crowd-pleaser. Don’t be afraid to experiment and make it your own – that’s what cooking is all about!

Serving and Pairing

 Satisfy your cravings with this unique and unforgettable dessert.
Satisfy your cravings with this unique and unforgettable dessert.

Now that you’ve baked this deliciously pistachio-flavored pound cake, it’s time to talk about how to serve and pair it! There are several ways you can enjoy this dessert, depending on your mood and taste buds.

Firstly, I recommend serving this pistachio pound cake with a cup of hot tea or coffee. The subtle nutty flavor of the pistachio will perfectly match the roasted flavor of your favorite beverage, creating a comforting and homey atmosphere.

For those who prefer fruitier notes in their desserts, you can also serve this cake alongside fresh berries or peaches. You’ll love the contrast between the moist and dense cake and the juicy and tart fruits.

If you’re feeling fancy and want to make it an elegant affair, add a dollop of whipped cream or vanilla ice cream to the top of the cake slices. The cold, creamy texture will complement the richness of the pound cake for a delectable treat.

For those who love chocolate and pistachios together (who doesn’t?!), drizzle some melted chocolate on top of your pistachio pound cake slices. It will elevate the flavors while showcasing your baking skills even more!

In terms of wine pairing, I suggest serving this pistachio pound cake with a glass of sweet white wine. A Riesling or Gewürztraminer would work extremely well with its delicate pistachio flavor profile.

So go ahead and enjoy your beautifully-baked pistachio pound cake with whichever beverage or food makes you happy! Trust me; it is versatile enough to please anyone’s palate.

Make-Ahead, Storing and Reheating

 Every bite of this cake is packed with flavor and texture.
Every bite of this cake is packed with flavor and texture.

As a chef, I understand that preparing meals in advance is essential when cooking for large families or hosting big events. Luckily, this recipe is a great make-ahead dessert that can be stored easily.

To make ahead, the cooled cake can be tightly wrapped with plastic wrap or aluminum foil and stored in an airtight container in the refrigerator for up to 3 days. You can also freeze this cake for up to 3 months.

When it comes to reheating, you have two options: either thawing the frozen cake ahead of time and then reheating it or reheating the chilled cake directly from the refrigerator. In both cases, preheat your oven to 350°F and reheat the cake for about 10-15 minutes or until it’s warmed through.

Another way to serve this pistachio pound cake is toasting it lightly in the oven and then adding a scoop of your favorite ice cream on top. This is a surefire way to turn leftovers into a delicious dessert that everyone will love.

Remember never to microwave the pistachio pound cake as it can cause it to become gooey and moist. I recommend sticking with baking or toasting methods.

Tips for Perfect Results

 A perfect balance of tender and crunchy elements.
A perfect balance of tender and crunchy elements.

Now that you have the recipe on how to make a delicious chicken noodle pistachio pound cake, let’s talk about some tips to achieve the best results possible.

1. Use Room Temperature Ingredients: Before starting the recipe, take out all of your ingredients from the refrigerator and let them come to room temperature for 30 minutes. This will help them mix together more easily and create a smoother batter.

2. Grease Your Bundt Pan: Be sure to grease your bundt pan with butter or cooking spray generously. This will prevent any sticking or tearing of the cake as you take it out of the pan.

3. Sift Cake Mix and Flour: Sifting your dry ingredients, such as Bisquick and cake flour, will result in a lighter cake texture with fewer lumps. It might seem tedious, but it is worth doing.

4. Add Sour Cream for Moisture: To achieve moist and tender crumb, add sour cream into your batter instead of milk or water. The slight tangy flavor will balance off the sweetness of the cake.

5. Don’t Overmix: Be careful not to overmix the batter after adding in the dry ingredients because it can cause gluten formation which can make the cake dense instead of light and fluffy.

6. Let It Cool Before Serving: Once you’re done baking, let your cake cool down inside its pan for at least 10 minutes before removing onto a wire rack or plate. Cutting into it while it’s still warm can cause it to break apart since it hasn’t fully set yet.

By following these tips, you’ll be able to create a mouth-watering chicken noodle pistachio pound cake that will surely impress your friends and family.

Bottom Line

with the Conclusion section:

In conclusion, if you’re looking for a unique and delicious dessert that is sure to impress, look no further than this Chicken Noodle Pistachio Pound Cake Recipe! Not only is it easy to make, but it’s also moist, delicious, and full of pistachio flavor. The addition of Jell-O instant pistachio pudding mix gives this cake an unforgettable taste and texture that will leave your taste buds wanting more.

Whether you’re serving it up with a cup of tea or pairing it with a scoop of vanilla ice cream, this cake is versatile and perfect for any occasion. Make sure to follow our tips for perfect results, such as using a bundt pan and allowing the cake to cool completely before serving.

Overall, this recipe is a must-try for any lover of sweet treats. So what are you waiting for? Grab your apron and get baking!

Chicken Noodle Pistachio Pound Cake

Chicken Noodle Pistachio Pound Cake Recipe

If anybody has a cookbook called Weird and Delicious, this recipe can surely fit in! I got this from the Uncle Phaedrus, Finder of Lost Recipes website. The tomato juice can actually be a bloody Mary - your choice!
Keyword < 4 Hours, Easy, Lunch
Prep Time 30 minutes
Cook Time 45 minutes
Servings 1 cake
Calories 300kcal


  • 5 cups Bisquick
  • 1 (3 1/2 ounce) box Jell-O instant pistachio pudding mix
  • 1 teaspoon cinnamon
  • 110 1/2 ounces Campbell's chicken noodle soup
  • 1/2 cup brown sugar
  • 1 (10 ounce) package of thawed Green Giant frozen spinach
  • 1 teaspoon yeast


  • Preheat oven to 425 degrees.
  • Note: Must use a mixer or an electric drill with a wide blade attachment.
  • Pound Cake: Combine the spinach, yeast, brown sugar, and Bisquick with the.
  • mixer set on "Low" in a large bowl. Gently spoon the noodles and chicken.
  • into the batter. Be careful not to break the noodles! Pour the mixture.
  • into a bread pan and sprinkle cinnamon on top. Cover the pan with a damp.
  • towel and let the batter rise approximately 20 minutes. Place the pan into.
  • the preheated oven and bake until golden brownish-green.
  • Icing: Strain the broth from the chicken noodle soup into a container and.
  • mix in the Jello Instant Pistachio Pudding. Stir until creamy. Chill for.
  • 45 minutes.
  • Pour the icing over the cake as it cools. Serve with small cups of tomato.
  • juice.
  • NOTE: Prep time includes 20 minute rising time.


Serving: 63g | Calories: 300kcal | Carbohydrates: 49g | Protein: 5g | Fat: 9.3g | Saturated Fat: 2.4g | Cholesterol: 1.2mg | Sodium: 770.1mg | Fiber: 1.5g | Sugar: 17.6g

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