Pistachio Pudding Cake

Pistachio Pudding Poke Cake is the dessert I make when I need something that feels a little special, but I do not have the energy for anything fussy. You know those days when you volunteered to bring dessert, and suddenly it is two hours before you have to leave? Yep, this cake was made for that. It is cool, creamy, sweet, and has that nostalgic pistachio flavor that makes people ask for the recipe mid bite. I also love it because it is forgiving, even if you are not a confident baker. Let me walk you through exactly how I make it at home.

Why this recipe works

The whole magic of a poke cake is right there in the name. You bake a simple cake, poke holes all over it, then pour something tasty on top so it sinks into those holes and turns every bite soft and flavorful.

With Pistachio Pudding Poke Cake, the pudding does two big jobs. First, it adds moisture so the cake stays tender for days. Second, it brings that creamy pistachio taste into the middle of the cake instead of just sitting on top like frosting.

Here is why I keep coming back to this one:

It is low stress. A boxed cake mix works great, and nobody will complain.

It tastes better after chilling. That means you can make it ahead and actually enjoy your day.

The texture is the best part. The pudding soaks in and makes the cake feel rich without being heavy.

If you love poke cakes in general, you would probably also be into my other favorites like this super rich Death by Chocolate Poke Cake when you want something intense and chocolatey.

Ingredient Info and Substitution Suggestions

I am going to give you the ingredients I use most often, plus a few swaps that actually work. This is one of those recipes where you can adapt based on what is in your pantry.

What you will need

• Yellow cake mix plus the ingredients listed on the box (usually eggs, oil, and water). White cake mix also works.
• Instant pistachio pudding mix, 2 small boxes is my go to for a strong flavor.
• Cold milk to whisk with the pudding mix. Whole milk makes it a little richer, but 2 percent is fine.
• Cool Whip or any whipped topping for the top layer.
• Chopped pistachios for crunch and that pretty finish.

Substitutions I have tried and would do again:

Homemade whipped cream: If you prefer it, whip heavy cream with a little powdered sugar and vanilla. It is softer than Cool Whip, but tastes amazing.

Different cake base: White cake is the classic, but I have used butter cake and it was delicious. If you are in a citrus mood, you might like something like this 4 ingredient lemon cake on a different day, but for this pistachio vibe I stick with yellow or white.

Add-ins: Mini chocolate chips are shockingly good here. Coconut flakes are fun too if you like that bakery style feel.

A quick note on pudding: make sure it is instant pudding, not the cook and serve kind. Instant sets quickly and gives you that classic poke cake soak.

“I brought this to a family BBQ and my aunt texted me the next morning asking if I could make it for her birthday. She said it tasted like a bakery dessert but felt light and creamy.”

How to Make Pistachio Poke Cake

This is the part where you get to look like you worked way harder than you did. Set yourself up with a 9 by 13 pan and give yourself a little counter space because poking holes can get a bit enthusiastic.

Step by step directions

• Bake the cake: Prepare the cake mix according to the box directions. Bake in a greased 9 by 13 pan until a toothpick comes out clean.
• Cool a bit: Let the cake sit about 10 to 15 minutes. You want it warm, not piping hot.
• Poke holes: Use the handle of a wooden spoon or a thick straw and poke holes all over the cake. Go almost to the bottom. Do not be shy here, more holes means more pudding in every bite.
• Mix the pudding: Whisk the instant pistachio pudding mixes with cold milk until smooth. I usually whisk for about 2 minutes until it thickens but is still pourable.
• Pour and spread: Pour the pudding over the cake and gently spread it so it fills the holes. Take your time and nudge it into the corners.
• Chill: Cover and refrigerate at least 2 hours, but overnight is even better.
• Top it: Spread whipped topping over the chilled cake. Finish with chopped pistachios.

Little tips from my kitchen that help a lot:

Do not overmix the pudding. Once it thickens, stop. If it sets too much in the bowl, it is harder to get into the holes.

Chill before topping. If you add whipped topping too soon, it can melt and slide around.

Clean slices: Wipe your knife between cuts. It makes the layers look extra pretty.

And if you get hooked on the poke cake method, you should try this cozy fall style Pumpkin Spice Poke Cake sometime. Same easy process, totally different mood.

Storage Instructions

This cake is basically built for the fridge, which is another reason I love it for gatherings and holidays. Pistachio Pudding Poke Cake needs chilling time anyway, so storing it is simple.

In the fridge: Cover the pan tightly with plastic wrap or a lid. It keeps well for about 4 days. After day two, it somehow tastes even better because the pudding has had time to settle into every little hole.

In the freezer: You can freeze it, but I recommend freezing individual slices. Wrap each slice in plastic wrap, then put them in a freezer bag. Freeze up to 1 month. Thaw overnight in the fridge. The texture is a bit softer after freezing, but still very good.

Make ahead tip: I usually bake and poke the cake the night before, pour the pudding, chill overnight, then add the whipped topping the next day. It feels fresh and the top looks nicer.

If you are a fan of easy chilled desserts, you might also like this summery Strawberry Shortcake Poke Cake when strawberries are calling your name.

Nutrition Facts (per serving)

This is an estimate, because brands and portion sizes vary a lot with this recipe. I am not a dietitian, just someone who likes dessert and tries to be realistic about it.

Assuming 12 servings from one 9 by 13 cake, here is a general ballpark per serving:

• Calories: 320 to 420
• Fat: 12g to 18g
• Carbohydrates: 45g to 55g
• Sugar: 28g to 38g
• Protein: 4g to 7g

If you want to lighten it slightly, using lighter whipped topping and 2 percent milk can nudge things down a bit. If you add extra pistachios or chocolate chips, it goes up, but also, worth it sometimes.

Common Questions

Can I use homemade cake instead of a box mix?

Absolutely. A basic vanilla sheet cake works great. Just keep the pan size the same so the pudding amount still makes sense.

Why did my pudding not soak in?

Usually it is because the pudding got too thick before you poured it, or the holes were too small and too few. Next time, pour as soon as it is mixed and poke more holes.

Do I have to use Cool Whip?

Nope. Homemade whipped cream works, or even a stabilized whipped cream if you need it to hold longer. Cool Whip is just the easiest and most classic option.

How far ahead can I make it?

I think this cake is best made 1 day ahead. You can make it 2 days ahead too, but add the pistachio garnish closer to serving so it stays crunchy.

Can I add food coloring for a brighter green?

You can, but I usually skip it. The natural pale green looks homey and real, and the flavor is what matters.

A sweet, easy cake you will make again

If you need a simple party dessert that still gets people excited, Pistachio Pudding Poke Cake is the one I would bet on. It is creamy, chilled, and super dependable, plus it is easy to make ahead which is basically a gift to your future self. If you want to compare versions, I like looking at Pistachio Poke Cake – Amanda’s Cookin’ and Pistachio Poke Cake – Dance Around the Kitchen because they both have helpful little tweaks and ideas. Now grab a spoon, poke those holes with confidence, and let the fridge do the work. You are going to love how this one turns out.