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Pistachio Pudding Poke Cake topped with fluffy whipped cream and pistachios.

Pistachio Pudding Poke Cake with Whipped Cream

A delightfully creamy and moist dessert, this Pistachio Pudding Poke Cake is easy to make and perfect for potlucks, featuring a soft cake filled with pistachio pudding and topped with whipped cream.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box yellow cake mix plus eggs, oil, and water as per package instructions
For the Pudding
  • 2 boxes instant pistachio pudding mix (3.4 oz boxes)
  • 3 cups cold milk whole milk makes it richer, 2% is also acceptable
For the Topping
  • 1 tub whipped topping about 8 oz or use 2 to 3 cups of freshly whipped cream
Optional Toppings
  • chopped pistachios for garnish
  • shaved white chocolate for garnish
  • sprinkles for garnish
  • maraschino cherries for a retro look

Method
 

Baking the Cake
  1. Prepare the yellow cake in a 9x13 pan according to the box directions.
  2. Once it is baked, let it cool for about 15 to 20 minutes.
Poking the Holes
  1. Use the handle end of a wooden spoon or a thick straw to poke holes all across the cake, spacing them about an inch apart.
Making and Pouring the Pudding
  1. In a bowl, whisk the instant pistachio pudding mixes with cold milk until smooth and slightly thick, about 1 to 2 minutes.
  2. Pour the pudding over the cake immediately, using a spoon or spatula to push pudding into the holes and spread it across the top.
  3. Cover the cake and refrigerate for at least 2 hours; overnight is preferable.
Adding Whipped Cream and Serving
  1. Once the pudding is set, spread whipped topping or freshly whipped cream on top.
  2. Sprinkle with chopped pistachios if desired.
  3. Slice the cake cold and serve it straight from the fridge.

Notes

Do not overmix cake batter to ensure a tender texture. Use instant pudding for better results. Ensure that the cake is chilled sufficiently for best taste and texture. Store leftovers covered in the fridge for up to 3-4 days.