Creamy Pistachio Pudding Poke Cake
A quick and easy dessert featuring a moist yellow cake soaked with creamy pistachio pudding and topped with light whipped frosting. Perfect for gatherings and simple weeknight treats.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 15.25 oz yellow cake mix
- 3 large eggs, room temperature
- 1/2 cup vegetable oil
- 1 cup water
- 3.4 oz instant pistachio pudding mix
- 2 cups milk (whole or 2%)
- 1 cup heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup chopped pistachios (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan.
- In a medium bowl, combine cake mix, eggs, vegetable oil, and water. Beat on medium speed for 2 minutes until smooth.
- Pour batter evenly into prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean.
- Remove cake from oven and let cool for 10 minutes. While warm, poke holes about 1 inch apart all over the cake using a toothpick or skewer.
- In a separate bowl, whisk pistachio pudding mix with cold milk until smooth. Let sit for 5 minutes to thicken.
- Pour pudding evenly over warm cake, allowing it to seep into the holes. Spread any remaining pudding on top. Let cake cool completely to room temperature.
- Chill a mixing bowl and beaters for 10 minutes. Pour heavy whipping cream into bowl and beat on medium-high speed until soft peaks form.
- Add powdered sugar and vanilla extract. Continue beating until stiff peaks form, being careful not to overbeat.
- Spread whipped frosting evenly over cooled pudding-soaked cake. Garnish with chopped pistachios if desired.
- Refrigerate cake for at least 2 hours before serving to allow flavors to meld and frosting to firm up.
Notes
Poke holes while the cake is still warm to help pudding absorb better. Chill the cake for at least 2 hours or overnight for best flavor and texture. Avoid overbeating whipped cream to prevent it from turning into butter. For gluten-free or dairy-free versions, substitute ingredients accordingly.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 325
- Sugar: 25
- Sodium: 300
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 40
- Fiber: 1
- Protein: 5
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