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Creamy Pistachio Pudding Poke Cake Recipe with Silky Layers Easy and Best

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A moist and silky poke cake infused with instant pistachio pudding, topped with whipped topping and optional chopped pistachios for a creamy, nutty dessert that’s quick and easy to make.

Ingredients

Scale
  • 1 box yellow cake mix (about 15.25 oz / 432 g)
  • 3 large eggs, room temperature
  • 1/2 cup vegetable oil (120 ml)
  • 1 cup water (240 ml)
  • 1 package instant pistachio pudding mix (3.4 oz / 96 g)
  • 2 cups milk (whole or 2%) (480 ml) – dairy-free alternatives like almond or oat milk can be used
  • 8 oz whipped topping, thawed (227 g) – Cool Whip or homemade whipped cream
  • 1/4 cup chopped pistachios (optional) (30 g)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
  2. In a large mixing bowl, combine yellow cake mix, eggs, vegetable oil, and water. Beat on medium speed for 2 minutes until smooth and well blended.
  3. Pour batter evenly into the prepared baking dish and smooth the surface with a spatula.
  4. Bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  5. Let the cake cool for 10 minutes. Using a toothpick or skewer, poke holes about 1 inch apart all over the warm cake.
  6. In a medium bowl, whisk instant pistachio pudding mix and cold milk for 2 minutes until thickened. Optionally, add vanilla extract.
  7. Slowly pour the pudding over the poked cake, spreading evenly with a spatula. Chill in the refrigerator for at least 2 hours until pudding sets.
  8. Spread thawed whipped topping evenly over the pudding layer. Sprinkle chopped pistachios on top if desired.
  9. Refrigerate for another hour before serving to let layers settle and flavors meld.

Notes

Use cold milk and beat pudding thoroughly for smooth texture. Poke holes when cake is warm, not hot or cold, for best pudding absorption. Chill cake at least 2 hours or overnight for best flavor. For dairy-free, use dairy-free milk and whipped topping and ensure pudding mix is dairy-free or substitute with homemade pudding. Store covered in fridge up to 4 days; freeze without whipped topping up to 2 months.

Nutrition

Keywords: pistachio pudding poke cake, creamy pistachio cake, easy poke cake, pudding poke cake, moist cake, dessert, quick cake recipe

Find it online: https://pokirecipes.com/creamy-pistachio-pudding-poke-cake-recipe-with-silky-layers-easy-and-best/