Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

💚 Pistachio Pudding Poke Cake

Pistachio Pudding Poke Cake
A cool, creamy retro cake with pistachio pudding soaked into a fluffy boxed cake base—topped with whipped cream and crushed nuts.

Ingredients

Cake:

  • 1 box white or yellow cake mix (plus required box ingredients)

  • 1 (3.4 oz) box pistachio instant pudding mix

Filling:

  • 1 (3.4 oz) box pistachio instant pudding mix

  • 2 cups cold milk

Topping:

  • 1 (8 oz) container whipped topping

  • ½ cup crushed pistachios (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

  2. Prepare cake mix per box instructions. Stir in pistachio pudding mix. Bake 25–30 minutes.

  3. Let cake cool for 10 minutes. Poke holes with a wooden spoon handle.

  4. Whisk pudding mix and milk for 2 minutes. Pour over cake, spreading evenly.

  5. Chill cake in the refrigerator for 1 hour or more until pudding sets.

  6. Top with whipped topping and crushed pistachios.

  7. Slice and serve chilled.

Notes

Prep Time: 15 minutes
Cook Time: 30 minutes
Chill Time: 1–4 hours
Total Time: ~1 hour 45 minutes
Servings: 12
Calories: ~300–350 per slice

  • Author: niold.com