💚 Pistachio Pudding Poke Cake

A Vintage Dessert with a Cool, Creamy Twist

If you’re looking for a fun, nostalgic dessert that’s quick to make but guaranteed to impress, look no further than Pistachio Pudding Poke Cake. This light and fluffy cake is infused with creamy pistachio pudding, chilled to perfection, and topped with whipped cream and crunchy pistachios. Every bite is soft, cool, and full of nutty flavor—and the pastel green color makes it a beautiful centerpiece for any occasion.

Whether you’re hosting a spring brunch, summer potluck, St. Patrick’s Day gathering, or just craving a chilled, creamy dessert, this cake delivers a delightful mix of texture, flavor, and retro charm.

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🌟 Why You’ll Love This Pistachio Pudding Cake

• ✅ Super easy with boxed ingredients – Perfect for beginner bakers
• ✅ Moist and flavorful – Pudding mix makes it extra tender
• ✅ Great for make-ahead – The longer it chills, the better
• ✅ Beautiful presentation – That green hue is so inviting
• ✅ Customizable – Use homemade whipped cream, add cherries, or top with more crushed nuts

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📜 The Origin of Poke Cakes

Poke cakes rose to popularity in the 1970s as a creative way to jazz up boxed cake mixes. Bakers would poke holes in the freshly baked cake and pour in liquid gelatin or pudding, allowing it to soak into every bite. The result? A cake that’s moist, flavor-packed, and uniquely textured.

Pistachio pudding, which became a pantry staple in the ’70s and ’80s thanks to Jell-O’s instant mixes, brings that same vintage flair—and a soft, nutty sweetness that pairs beautifully with whipped topping and fluffy cake.

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🧾 Ingredients You’ll Need

For the Cake:

• 1 box white or yellow cake mix (plus required ingredients from the box: typically eggs, oil, and water)
• 1 (3.4 oz) box pistachio instant pudding mix – Adds flavor and pale green color to the cake itself

For the Filling:

• 1 (3.4 oz) box pistachio instant pudding mix – For soaking into the poked holes
• 2 cups cold milk – Use whole or 2% for creamier texture

For the Topping:

• 1 (8 oz) container whipped topping (Cool Whip or homemade whipped cream)
• ½ cup crushed pistachios (optional garnish, adds crunch and color)

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👩‍🍳 How to Make Pistachio Pudding Poke Cake

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1️⃣ Prepare the Cake

• Preheat your oven to 350°F (175°C).
• Grease a 9×13-inch baking dish with nonstick spray or butter.
• In a large mixing bowl, prepare the cake mix as directed on the package.
• Stir in one box of pistachio pudding mix to flavor and tint the batter a light green.
• Pour into the prepared baking dish and bake according to the box instructions, usually 25–30 minutes, until a toothpick comes out clean.
• Let the cake cool for about 10 minutes.

Tip: Do not overbake. You want a soft, spongy cake that can soak up the pudding without drying out.

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2️⃣ Poke the Cake

• While the cake is still warm, use the handle of a wooden spoon or a similar-sized utensil to poke holes all over the surface.
• Space the holes about an inch apart, making sure you go deep but not all the way to the bottom.

This is the fun part—don’t be shy with the holes! More holes mean more pudding in every bite.

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3️⃣ Make the Pistachio Pudding Filling

• In a medium mixing bowl, whisk together one box of pistachio pudding mix with 2 cups of cold milk.
• Whisk for about 2 minutes, until the pudding starts to thicken but is still pourable.

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4️⃣ Pour the Pudding Over the Cake

• Slowly pour the pudding over the entire surface of the poked cake, making sure it seeps into the holes.
• Use a spatula to gently spread the pudding evenly across the top.

Letting the pudding settle into the cake ensures that every bite is creamy and flavorful.

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5️⃣ Chill the Cake

• Cover the cake loosely with plastic wrap or foil.
• Refrigerate for at least 1 hour, or until completely cooled and the pudding is set.

For best results, chill it for 2–4 hours or even overnight.

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6️⃣ Add the Whipped Topping

• Once the cake is cold and set, spread the whipped topping evenly over the top.
• For garnish, sprinkle with ½ cup of crushed pistachios.

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7️⃣ Serve and Enjoy

• Cut into squares and serve chilled.
• Store leftovers in the refrigerator for up to 3 days.

Optional: Garnish each slice with a maraschino cherry or a mint leaf for presentation!

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🍽 Serving Ideas

This cake is light enough for spring and summer yet comforting enough for fall potlucks and holidays. Here’s how to dress it up:

• Holidays: Add red sprinkles or cherries for Christmas, green sprinkles for St. Patrick’s Day
• Layered trifle: Cube the cake and layer it in a glass trifle dish with extra whipped topping and pudding
• Individual servings: Serve in cups or mason jars for picnics or baby showers

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❄️ Storage & Make-Ahead Tips

• Store covered in the fridge for up to 3 days
• Not freezer-friendly due to the pudding and whipped topping texture
• Make the day before for easy entertaining

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