Pistachio Pudding Poke Cake – Page 2

Instructions

Step 1: Prepare the Cake

Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
In a large bowl, mix white cake mix, pistachio pudding mix, oil, milk, eggs, and vanilla extract until smooth.
Fold in chopped pistachios (if using).
Pour the batter into the prepared baking dish and spread evenly.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool slightly.

Step 2: Poke & Fill with Pistachio Pudding

Using the handle of a wooden spoon, poke holes all over the cake, spacing them about 1 inch apart.
In a bowl, whisk together pistachio pudding mix and cold milk until thickened (about 2 minutes).
Pour the pudding evenly over the cake, making sure it seeps into the holes.
Refrigerate for at least 1 hour to allow the pudding to set.

Step 3: Add the Whipped Topping & Garnish

Spread whipped topping evenly over the chilled cake.
Sprinkle with chopped pistachios and crushed graham crackers for texture.
For a decorative touch, add maraschino cherries on top.

Step 4: Serve & Enjoy

Slice into squares and serve chilled for the best flavor!

Tips for the Best Pistachio Pudding Poke Cake

✔ Use cold milk for the pudding so it thickens properly.
✔ Chill the cake before serving to enhance the flavors.
✔ For extra pistachio flavor, add a drop of green food coloring to the batter.

Variations

💚 Chocolate Pistachio Cake – Use a chocolate cake mix instead of white for a nutty-chocolate combo.
💚 Nut-Free Option – Skip the chopped pistachios and use only pudding for flavor.
💚 Homemade Whipped Cream – Instead of Cool Whip, beat 1 cup heavy cream + 2 tbsp sugar until fluffy.

Final Thoughts

This Pistachio Pudding Poke Cake is a delightful make-ahead dessert that’s creamy, nutty, and irresistibly soft. It’s perfect for any occasion and will keep your guests coming back for more!

Would you like a Bundt cake version or a from-scratch cake base? Let me know! 😊💚🎂

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