Creamy Pistachio Pudding Poke Cake
A moist and flavorful green velvet poke cake soaked with silky pistachio pudding, topped with fluffy whipped cream and crunchy pistachios. Easy to make and perfect for celebrations or casual treats.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 box green velvet cake mix (or vanilla cake mix with green food coloring)
- Ingredients called for on the cake mix box (usually eggs, oil, water)
- 1 package (3.4 oz / 96 g) instant pistachio pudding mix
- 2 cups (480 ml) cold milk (whole or 2%)
- 1 cup (240 ml) heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup (30 g) chopped pistachios, unsalted (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9×13 inch (23×33 cm) baking pan lightly with butter or non-stick spray.
- Prepare the cake batter according to the instructions on the green velvet cake mix box. Usually, this means combining the cake mix with eggs, oil, and water. Beat with an electric mixer on medium speed for about 2 minutes until smooth and lump-free.
- Pour the batter evenly into the prepared baking pan. Give the pan a gentle shake to level the batter.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay). The top should spring back lightly when pressed.
- Cool the cake in the pan on a wire rack for about 15 minutes. Don’t let it fully cool yet, or the pudding won’t soak in as well.
- Poke holes all over the cake using a skewer or the handle of a wooden spoon. Aim for about 20-25 holes spaced evenly.
- Make the pistachio pudding by whisking the instant pudding mix with 2 cups (480 ml) cold milk in a mixing bowl. Beat for 2 minutes until thickened.
- Pour the pudding evenly over the warm cake, making sure it drips into the holes. Use a spatula to spread any remaining pudding over the surface.
- Refrigerate the cake uncovered for at least 1 hour to let the pudding set and soak in fully.
- Whip the cream while the cake chills. In a cold bowl, beat the heavy whipping cream with powdered sugar and vanilla extract on high speed until soft peaks form.
- Spread the whipped cream over the chilled cake in an even layer. Sprinkle chopped pistachios on top for added texture and a pop of color.
- Serve chilled and enjoy! Store leftovers in the refrigerator covered with plastic wrap for up to 3 days.
Notes
Use warm cake when poking holes to allow pudding to soak in better. Whip cream until soft peaks form to avoid grainy texture. If pudding is too thick, add a splash more milk before spreading. For dairy-free, swap milk and cream with plant-based alternatives. For gluten-free, use gluten-free cake mix.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 280
- Sugar: 30
- Sodium: 250
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
Keywords: pistachio pudding poke cake, green velvet cake, creamy pistachio dessert, easy poke cake, festive dessert, moist cake, whipped cream topping