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Creamy Pistachio Pudding Poke Cake

creamy pistachio pudding poke cake - featured image
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A moist and nutty poke cake infused with instant pistachio pudding and topped with freshly whipped cream, perfect for any occasion and easy to make.

Ingredients

Scale
  • 1 box yellow cake mix (about 15.25 oz / 432 g)
  • Ingredients called for on the cake mix box (usually eggs, oil, water)
  • 1 package instant pistachio pudding mix (3.4 oz / 96 g)
  • 2 cups cold whole milk (480 ml)
  • 1 cup heavy whipping cream (240 ml), chilled
  • 2 tablespoons powdered sugar (15 g)
  • 1 teaspoon vanilla extract (5 ml)
  • Optional: chopped roasted pistachios
  • Optional: fresh mint leaves

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly with butter or non-stick spray.
  2. Prepare the cake batter according to the instructions on the yellow cake mix box, usually combining the mix with eggs, oil, and water. Beat on medium speed for about 2 minutes until smooth.
  3. Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  4. While the cake bakes, whisk the instant pistachio pudding mix with cold whole milk for 2 minutes until thickened. Chill in the fridge if needed.
  5. Once the cake is out and still warm (not hot), poke holes about an inch apart all over the top using a skewer or wooden spoon handle.
  6. Pour the chilled pistachio pudding evenly over the cake, filling the holes and spreading across the surface. Refrigerate for at least 1 hour to let the pudding set.
  7. In a cold mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until soft peaks form. Avoid overbeating.
  8. Spread the whipped cream evenly over the chilled cake. Sprinkle chopped roasted pistachios and fresh mint leaves on top if desired.
  9. Slice and serve chilled. Keep leftovers refrigerated and consume within 3 days.

Notes

Ensure the pudding is thick before pouring over the cake to avoid sogginess. Poke holes about an inch apart to allow pudding to seep in without compromising cake structure. Chill the mixing bowl and beaters before whipping cream for best volume. Adjust powdered sugar in whipped cream to taste. Let the cake chill at least 1 hour after adding pudding for best texture.

Nutrition

Keywords: pistachio pudding poke cake, creamy pistachio cake, easy poke cake, whipped cream topping, quick dessert, nutty dessert, homemade pudding cake

Find it online: https://tomyumy.com/creamy-pistachio-pudding-poke-cake-recipe-easy-homemade-dessert-with-whipped-cream-topping/