This post may contain affiliate links.
Pistachio Poke Cake is super easy to make and always a hit with everyone who tries it. The soft pistachio cake is filled with creamy pistachio pudding and topped with fluffy whipped cream, creating a perfectly moist dessert, great for any occasion!
Growing up, my mom always made some sort of green dessert for St Patty’s Day….sometimes it was Grasshopper Pie and sometimes pistachio bundt cake. I recently made a simple Pistachio Pie that was seriously incredible!
Recently, I’ve been a huge fan of poke cakes, and decided to create a pistachio version – perfect for St Patty’s Day, Easter, etc.! Best part is, it’s so easy, you’ll want to make it all year round!
Ingredients Needed
- Cake Mix – White, yellow or vanilla will work great!
- Pistachio Pudding Mix – Be sure to use instant pudding mix.
- Eggs, Water and Vegetable Oil – Note that the amounts you’ll use in this cake will be different that what’s called for on the box in order to account for the addition of the pudding packet!
- Milk – Skim, 1%, 2%, whole milk, almond milk, coconut milk….use whatever you’ve got!
- Whipped Topping – You can use frozen (thawed) whipped topping or use homemade. If you choose to use homemade, either wait until you’re ready to serve to spread it on top OR make a stabilized whipped cream so it doesn’t fall flat!
- Shelled Pistachios – Totally optional, but adds a nice crunch and makes it obvious what kind of cake you’re cutting into!
How to Make Pistachio Poke Cake
We start off with a boxed cake mix (I told you this was an easy poke cake recipe!!). You’ll combine the cake mix with one packet of pudding mix, eggs, vegetable oil and water. Once combined, you’ll pour it into a 9×13-inch pan and bake. In my oven, it takes about 20 minutes.
When the cake comes out of the oven, give it a few minutes to cool. Then, use a straw or the back of a wooden spoon to poke holes all over the cake. I don’t measure but would guess I poke the holes about once every 1 – 1 1/2 inches. I recommend poking the cake about 2/3 the way down (but if it goes to the bottom, it’s not a big deal).
Next, it’s time to make the pudding. You’ll essentially follow the instructions on the box of pudding mix but we use a bit less milk so it sets up nicely and holds up when cutting the cake into nice slices. Once the pudding sets, give it another stir then spread it over the cake. I like to use a rubber spatula to really push some of the pudding into all the holes.
Now, let the cake chill. I find that the cake is best the day after you make it. The pudding keeps the cake super moist and the flavors all seem to really meld together beautifully overnight!
When you’re ready to serve, spread the whipped cream on top. You can garnish the cake with pistachios, sprinkles, do half and half, or leave it plain – up to you!
Pro Tip!
Some people seem to like the flavor of pistachio, but don’t love the crunchy pieces in a cake. If you want to make the cake without the nuts, I’ve got an easy fix. Simply run the pistachio pudding mix through a fine sieve before adding to the cake to remove the pistachio pieces. Discard the pistachios and you’re set!
Storage Instructions
- Refrigerate the cake for up to 4 days.
- I do not recommend freezing the cake as the pudding will make the cake soggy in the freeze-thaw process.
Frequently Asked Questions
Yes, in fact, I recommend making it ahead of time! If you can make it the day before serving, that would be best!
Yes! If using a homemade whipped cream, be sure to wait until you’re ready to serve it, though, as it doesn’t have any stabilizers in it like Cool Whip does.
Yes. Because of the milk in the pudding and the whipped cream on top, it’s important to keep the cake refrigerated until you’re ready to serve it.
More Poke Cake Recipes for Spring!
Pistachio Poke Cake
Equipment
- 1 9×13-inch pan
Ingredients
Cake Batter
- 1 box cake mix white, yellow or vanilla
- 1 3.4-ounce box instant pistachio pudding mix
- 3 eggs
- 1 1/3 cups water
- 1/3 cup oil
Filling & Topping
- 1 1/2 cups milk
- 1 3.4-ounce box instant pistachio pudding mix
- 1 8-ounce tub whipped topping
- chopped pistachios optional
Instructions
- Preheat oven to 350℉ and grease a 9×13-inch pan with cooking spray.
- In a mixing bowl, stir together the cake mix, 1 box of the pudding mix, eggs, water, and oil until well-combined.1 box cake mix, 1 3.4-ounce box instant pistachio pudding mix, 3 eggs, 1 1/3 cups water, 1/3 cup oil
- Pour the batter in to the prepared pan and bake for 20-22 minutes or until a toothpick pressed into the center comes out clean or with a few moist crumbs. Remove from the oven and let cool for 10 minutes.
- Use the handle of a wooden spoon or a large straw to poke holes into the warm cake; set aside.
- In a mixing bowl, whisk together the milk and the second box of pudding mix; let set for 5 minutes to thicken.1 1/2 cups milk, 1 3.4-ounce box instant pistachio pudding mix
- Pour the filling over the cake and spread to an even layer.
- Refrigerate for 4 hours or overnight.
- When ready to serve, spread the whipped topping over the cake and garnish with chopped pistachios, if desired.1 8-ounce tub whipped topping, chopped pistachios
