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Creamy Pistachio Pudding Poke Cake Recipe Easy Homemade Dessert with Whipped Frosting

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A quick and easy creamy pistachio pudding poke cake with a moist texture and light whipped frosting, perfect for celebrations and casual get-togethers.

Ingredients

Scale
  • 15.25 oz yellow cake mix (box mix or homemade)
  • 3 large eggs, room temperature
  • 1 cup vegetable oil (240 ml)
  • 1 cup water (240 ml)
  • 3.4 oz instant pistachio pudding mix
  • 2 cups milk (480 ml), whole or 2%
  • 1 cup heavy whipping cream (240 ml), chilled
  • 1/2 cup powdered sugar (60 g)
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped pistachios (optional, 30 g)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan lightly with butter or non-stick spray.
  2. In a large mixing bowl, combine the yellow cake mix, 3 large eggs, 1 cup vegetable oil, and 1 cup water. Beat on medium speed for 2 minutes until smooth and well blended.
  3. Pour the batter evenly into the prepared pan and bake for 30 to 35 minutes. Check doneness with a toothpick; it should come out clean or with a few moist crumbs.
  4. Remove the cake from the oven and let it cool for about 10 minutes.
  5. Using a skewer or the end of a wooden spoon, poke holes all over the cake about an inch apart.
  6. In a medium bowl, whisk together the instant pistachio pudding mix and 2 cups cold milk for about 2 minutes until thickened but still pourable.
  7. Slowly pour the pudding evenly over the cake, letting it seep into the holes. Spread gently if needed.
  8. Place the cake in the fridge for at least 2 hours or until the pudding is fully set and absorbed.
  9. Chill your mixing bowl and beaters for 10 minutes. Pour the heavy whipping cream into the bowl, add powdered sugar and vanilla extract, and beat on medium-high speed until soft peaks form.
  10. Spread the whipped frosting evenly over the chilled pudding layer. Sprinkle chopped pistachios on top if desired.
  11. Slice and serve. Store leftovers refrigerated in an airtight container for up to 4 days.

Notes

Chill the cake before poking and pouring pudding to prevent melting. Use cold cream for best whipped frosting results. Add a splash of milk if pudding is too thick. Be gentle when poking holes to avoid breaking the cake edges. For gluten-free, use gluten-free cake mix; for dairy-free, substitute milk and cream with plant-based alternatives.

Nutrition

Keywords: pistachio pudding poke cake, creamy pistachio cake, easy poke cake, homemade dessert, whipped frosting, nutty dessert

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