Pistachio Poke Cake
Pistachio poke cake pairs a tender pistachio sheet cake with pistachio pudding filling and a layer of whipped topping for a delicious, easy, crowd-pleasing dessert.
Servings 12
Ingredients
- 1 (15.25-ounce) box yellow cake mix
- 2 (3.4-ounce) boxes instant pistachio pudding mix divided use
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups milk
- 8 ounces frozen whipped topping Cool Whip or Truwhip, thawed
- ¼ cup finely chopped pistachios
Instructions
- Preheat oven to 350°F. Spray a 9x13-inch cake pan with nonstick cooking spray. Set aside.
- In a large bowl, beat together the cake mix, 1 box of dry pistachio pudding mix, water, oil, eggs and vanilla with an electric mixer for 2 minutes.1 (15.25-ounce) box yellow cake mix , 1 (3.4-ounce) boxes instant pistachio pudding mix, 1 cup water, ½ cup vegetable oil, 3 large eggs, 2 teaspoons pure vanilla extract
- Pour the cake batter into the prepared pan. Bake in center of oven for 23-28 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10-15 minutes. Using a jumbo straw or the handle of a wooden spoon, poke holes across the cake, spaced every inch or so, halfway into the cake.
- In a medium bowl, whisk together the remaining box of pudding mix and milk for 2 minutes. Pour evenly over the cake, making sure the mixture gets into the holes. Allow the cake to cool completely.1 (3.4-ounce) boxes instant pistachio pudding mix, 2 cups milk
- Evenly top with the whipped topping. Cover the cake and refrigerate for at least 2 hours, but preferably overnight for the best flavor.8 ounces frozen whipped topping
- Before serving, top with finely chopped pistachios.¼ cup finely chopped pistachios
Notes
Storage
- Store covered in the refrigerator for up to 3 days. I do not recommend freezing this cake.
