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Creamy Pistachio Pudding Poke Cake

creamy pistachio pudding poke cake - featured image
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A luscious and moist yellow cake infused with instant pistachio pudding poured into poke holes, topped with light whipped frosting and garnished with chopped pistachios. This easy homemade dessert is perfect for any occasion and offers a delightful nutty flavor with a creamy texture.

Ingredients

Scale
  • 1 box yellow cake mix (plus ingredients called for on box, usually eggs, oil, and water)
  • 1 cup water (or as directed on cake mix box)
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 package (3.4 oz / 96 g) instant pistachio pudding mix
  • 2 cups cold milk (whole milk preferred, 2% works fine)
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup shelled pistachios, roughly chopped (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your 9×13 inch baking pan or spray with nonstick spray.
  2. In a large bowl, combine the yellow cake mix, 1 cup water, 1/3 cup vegetable oil, and 3 large eggs. Beat with an electric mixer on medium speed for 2 minutes until smooth. Scrape down the sides with a spatula as needed.
  3. Pour the batter evenly into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The cake should spring back lightly when pressed.
  4. Let the cake cool in the pan for about 10 minutes until warm but not hot.
  5. Using a fork or skewer, poke holes all over the cake about 1 inch apart.
  6. In a medium bowl, whisk together the instant pistachio pudding mix and 2 cups cold milk for about 2 minutes until it thickens.
  7. Slowly pour the pudding evenly over the cake, letting it sink into the holes. Use a spatula to spread gently if needed.
  8. Cover the cake with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
  9. Just before serving, whip the cold heavy cream with powdered sugar and vanilla extract on high speed until soft peaks form.
  10. Spread the whipped frosting evenly over the chilled cake, then sprinkle chopped pistachios on top.
  11. Cut into squares and serve chilled.

Notes

Use cold milk for the pudding to ensure proper setting. Poke plenty of holes for the pudding to soak in fully. Chill the cake overnight for best flavor and texture. If pudding thickens too fast, whisk again before pouring. For dairy-free options, substitute milk with almond or oat milk and use coconut whipped cream instead of heavy cream.

Nutrition

Keywords: pistachio pudding poke cake, creamy pistachio cake, easy dessert, homemade pudding cake, whipped frosting cake, nutty dessert, quick cake recipe

Find it online: https://blixfood.com/creamy-pistachio-pudding-poke-cake-recipe-easy-homemade-dessert-idea/