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Creamy Pistachio Pudding Poke Cake with Whipped Cream Topping

creamy pistachio pudding poke cake - featured image
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A quick and easy homemade dessert featuring moist yellow cake soaked with creamy pistachio pudding and topped with fluffy whipped cream and optional chopped pistachios for garnish.

Ingredients

Scale
  • 1 (15.25 oz) box yellow cake mix
  • Ingredients listed on cake box (usually eggs, oil, water) – follow package instructions
  • 1 (3.4 oz) package instant pistachio pudding mix
  • 2 cups (16 fl oz) whole milk
  • 2 cups (16 fl oz) heavy whipping cream, chilled
  • 1/4 cup (30 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup (30 g) chopped pistachios (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Prepare cake batter according to box instructions, combining cake mix with required eggs, oil, and water. Beat on medium speed for about 2 minutes until smooth and slightly thickened.
  2. Pour batter evenly into a greased 9×13-inch baking pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool for about 10 minutes but keep warm.
  3. Using a wooden skewer or spoon handle, poke holes about 1 inch apart all over the warm cake.
  4. In a medium bowl, whisk instant pistachio pudding mix with 2 cups cold milk for about 2 minutes until thickened. Pour pudding evenly over the poked cake, spreading gently to fill holes.
  5. Refrigerate cake for at least 1 hour (up to 4 hours) to allow pudding to set and soak into the cake.
  6. In a chilled mixing bowl, beat heavy whipping cream with powdered sugar and vanilla extract on medium-high speed until stiff peaks form, about 3-4 minutes.
  7. Spread whipped cream evenly over the chilled pudding-soaked cake. Sprinkle chopped pistachios on top if desired.
  8. Cut into squares and serve chilled. Store leftovers covered in the refrigerator for up to 3 days.

Notes

Do not skip chilling the cake after pouring the pudding to avoid a runny texture. Make plenty of holes when poking the cake to allow pudding to soak thoroughly. Chill mixing bowl and beaters before whipping cream for best results. For gluten-free or dairy-free options, substitute cake mix and dairy ingredients accordingly. Use a sharp knife warmed under hot water for clean slices.

Nutrition

Keywords: pistachio pudding poke cake, easy dessert, homemade dessert, whipped cream topping, pistachio cake, quick dessert, crowd-pleaser

Find it online: https://tessierecipes.com/creamy-pistachio-pudding-poke-cake-recipe-easy-homemade-dessert-with-whipped-cream-topping/