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Pistachio Poke Cake Recipe

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4.3 from 1 review

This Pistachio Poke Cake is a delightful and moist dessert featuring a yellow cake infused with instant pistachio pudding. The cake is baked, then poked to create holes that are filled with creamy pistachio pudding mixture, topped with whipped topping and chopped pistachios for added texture and flavor. Perfect as an elegant and easy-to-make treat that is sure to impress.

  • Total Time: 3 hours 55 minutes
  • Yield: 12 servings

Ingredients

Cake Ingredients

  • 1 (15.25-ounce) box yellow cake mix
  • 1 (3.4-ounce) box instant pistachio pudding mix (divided use, 1 box for batter, 1 box for poke filling)
  • 1 cup water
  • ½ cup vegetable oil
  • 3 large eggs
  • 2 teaspoons pure vanilla extract

Poke Filling and Topping

  • 1 (3.4-ounce) box instant pistachio pudding mix (remaining from two total boxes)
  • 2 cups milk
  • 8 ounces frozen whipped topping (Cool Whip or Truwhip, thawed)
  • ¼ cup finely chopped pistachios

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch cake pan generously with nonstick cooking spray to prevent sticking and set it aside.
  2. Make Cake Batter: In a large mixing bowl, combine the yellow cake mix, one box of the dry pistachio pudding mix, water, vegetable oil, eggs, and vanilla extract. Using an electric mixer, beat these ingredients together for about 2 minutes until the batter is smooth and well mixed.
  3. Bake the Cake: Pour the prepared batter evenly into the greased pan. Place it in the center rack of the oven and bake for 23 to 28 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it’s fully baked.
  4. Cool and Poke the Cake: Let the cake cool for 10 to 15 minutes. Using a jumbo straw or the handle of a wooden spoon, poke holes about every inch apart, halfway through the cake, creating cavities for the pudding to soak into.
  5. Prepare Pudding Filling: In a medium bowl, whisk together the remaining box of pistachio pudding mix and 2 cups of milk for 2 minutes until it thickens slightly. Pour this pudding mixture evenly over the cake, making sure it seeps into all the holes you made.
  6. Chill the Cake: Allow the cake to cool completely. Once cooled, evenly spread the thawed whipped topping over the pudding-soaked cake. Cover the cake and refrigerate it for at least 2 hours, but preferably overnight, to let the flavors meld and the pudding set fully.
  7. Serve: Just before serving, sprinkle the finely chopped pistachios on top for a crunchy finish and added pistachio flavor. Slice and enjoy your pistachio poke cake!

Notes

  • For best results, chill the cake overnight to allow the pudding to set and flavors to blend.
  • If you prefer a nut-free version, omit the chopped pistachios on top.
  • Frozen whipped topping should be completely thawed before spreading for smooth application.
  • You can substitute milk with almond or oat milk for a dairy-free variation, but texture may differ slightly.
  • This cake can be stored covered in the refrigerator for up to 3 days.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/pistachio-poke-cake-recipe/