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Pistachio Pudding Poke Cake topped with whipped cream and filled with creamy pistachio pudding

Pistachio Pudding Poke Cake

A cool, creamy dessert that brings nostalgic pistachio flavor with minimal effort, perfect for gatherings and special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 370
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box Yellow cake mix Plus eggs, oil, and water as per the box instructions.
For the pudding
  • 2 small boxes Instant pistachio pudding mix For a strong flavor.
  • 2 cups Cold milk Whole milk is preferred for richness.
For the topping
  • 1 container Cool Whip or any whipped topping Homemade whipped cream can also be used.
  • 1/2 cup Chopped pistachios For garnish and crunch.

Method
 

Preparation
  1. Preheat oven and prepare the cake mix according to the box directions. Pour into a greased 9 by 13 pan.
  2. Bake until a toothpick comes out clean, usually about 30 minutes.
  3. Let the cake cool for 10 to 15 minutes, ensuring it is warm but not piping hot.
Poke and Fill
  1. Using the handle of a wooden spoon or thick straw, poke holes all over the cake, going almost to the bottom.
  2. In a bowl, whisk together the instant pistachio pudding mixes with cold milk until smooth, about 2 minutes.
  3. Pour the pudding evenly over the cake, gently spreading it into the holes.
Chill and Top
  1. Cover and refrigerate the cake for at least 2 hours, preferably overnight.
  2. Spread whipped topping over the chilled cake and finish with chopped pistachios.

Notes

This cake is best made a day ahead for optimal flavor. It can be stored in the fridge for up to 4 days. Poke more holes for better pudding absorption. Optionally, you can experiment with add-ins like mini chocolate chips or coconut flakes.