Name: Grandma’s Secret Pistachio Almond Coffee Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 box yellow cake mix (dry mix); 1 (3.4 oz) package instant pistachio pudding mix; 4 large eggs; 1/2 cup vegetable oil; 1 cup sour cream; 1/2 cup milk; 1 teaspoon almond extract; 1/2 cup sliced almonds; Powdered sugar for dusting (optional)

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Grandma’s Secret Pistachio Almond Coffee Cake is a tender, moist, and flavorful treat that’s filled with sweet pistachio flavor and topped with a buttery almond crunch. It’s the kind of nostalgic, homemade cake I love serving with a hot cup of coffee—or sneaking a slice for breakfast. It’s easy to make with a few pantry staples and that one “secret” ingredient: pistachio pudding mix.

Why You’ll Love This Recipe

I love this coffee cake because it’s simple to make but tastes like it came from a bakery. The pistachio pudding keeps the crumb extra soft and moist, while the sliced almonds give it a light crunch on top. It has just the right amount of sweetness and a beautiful nutty aroma that fills my kitchen as it bakes. This recipe has been passed down from my grandma, and every time I make it, it brings back warm memories.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Yellow cake mix (dry mix)
Instant pistachio pudding mix
Eggs
Vegetable oil
Sour cream
Milk
Almond extract
Sliced almonds
Optional: powdered sugar for dusting

directions

I preheat the oven to 350°F (175°C) and grease a Bundt pan well.
In a large bowl, I combine the cake mix and pistachio pudding mix.
I add in the eggs, oil, sour cream, milk, and almond extract. I mix until the batter is smooth and thick.
I pour the batter into the prepared Bundt pan and gently tap it on the counter to remove air bubbles.
I sprinkle the top with sliced almonds for a toasty finish.
I bake the cake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
I let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack to cool completely.
Once cooled, I dust the top with powdered sugar if I want a finishing touch.

Servings and timing

This recipe makes about 12 servings. It takes around 10 minutes to prep and 45–50 minutes to bake, so it’s ready in just about 1 hour.

Variations

Sometimes I add a handful of chopped pistachios into the batter for extra crunch. I’ve also made a light glaze with powdered sugar and milk to drizzle on top. When I want to bring out more almond flavor, I increase the almond extract or even add a splash of amaretto. For a festive touch, I sprinkle a bit of green sanding sugar over the almonds before baking.

storage/reheating

I store this cake covered at room temperature for up to 3 days, or in the fridge for up to 5. To reheat a slice, I microwave it for 10–15 seconds to bring back that fresh-baked texture. It also freezes well—just wrap individual slices and thaw as needed.

FAQs

Can I use another flavor of pudding mix?

Yes, but pistachio gives this cake its unique flavor and color. Vanilla or almond pudding would work, but the result will be slightly different.

Do I need a Bundt pan?

I prefer using a Bundt pan for that classic coffee cake look, but I’ve baked it in a 9×13-inch pan too—just adjust the baking time.

Can I make this without cake mix?

This recipe is designed for cake mix simplicity, but I’ve made scratch versions by combining flour, sugar, baking powder, and butter. It’s more work, but still tasty.

How do I keep the cake from sticking to the pan?

I make sure to grease every crevice of the pan well, sometimes even dusting it lightly with flour or sugar. Letting it cool slightly before removing also helps.

Can I make this cake ahead of time?

Yes, I often bake it a day ahead. It actually tastes better the next day once the flavors have had time to settle.

Conclusion

Grandma’s Secret Pistachio Almond Coffee Cake is one of those timeless recipes that I come back to over and over. It’s soft, flavorful, and always makes my kitchen smell amazing. Whether I’m sharing it at a gathering or enjoying it with my morning coffee, it brings that perfect blend of sweet and nutty comfort every time.