Description
A moist and creamy pistachio pudding poke cake made with yellow cake mix and homemade whipped frosting, perfect for satisfying sweet cravings with a nutty twist.
Ingredients
Scale
- 15.25 oz yellow cake mix (Betty Crocker preferred)
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs, room temperature
- 3.4 oz pistachio instant pudding mix (Jell-O brand works well)
- 2 cups cold milk (whole milk preferred, almond milk optional)
- 1 cup cold heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract (optional)
- 1/4 cup chopped pistachios (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray.
- In a large bowl, combine yellow cake mix, water, vegetable oil, and eggs. Mix with an electric mixer on medium speed for 2 minutes, scrape sides, then mix another 30 seconds until smooth.
- Pour batter evenly into prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes, checking with a toothpick starting at 28 minutes; toothpick should come out clean.
- While cake bakes, whisk pistachio pudding mix and cold milk in a medium bowl for 2 minutes until thickened. Set aside to chill slightly.
- Remove cake from oven and cool for 10 minutes. Use a wooden skewer or spoon handle to poke holes about 1 inch apart all over the cake.
- Pour pistachio pudding evenly over warm cake, allowing it to seep into the holes. Spread gently if needed.
- Chill cake in refrigerator for at least 2 hours or overnight for best flavor and absorption.
- Chill mixing bowl and beaters for 15 minutes if possible. Beat cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form (3-5 minutes).
- Frost the cooled cake evenly with whipped cream. Decorate with swirls or peaks if desired.
- Sprinkle chopped pistachios on top for garnish.
- Serve chilled or at room temperature.
Notes
Chill the pudding before pouring to allow it to thicken and soak well into the cake. Use room temperature eggs for lighter crumb. Be gentle when poking holes to avoid breaking the cake. Whip cream until soft peaks form to avoid grainy texture. Chill cake for at least 2 hours or overnight for best results. If cake seems dry, add a splash of milk to pudding mix for better absorption. Oven temperatures vary; reduce to 325°F if cake dries out.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 310350
- Sugar: 30
- Fat: 14
- Carbohydrates: 45
- Protein: 5
Keywords: pistachio pudding poke cake, creamy pistachio cake, homemade dessert, whipped frosting, easy cake recipe, yellow cake mix dessert