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Creamy Pistachio Pudding Poke Cake Recipe Easy Homemade Whipped Topping

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A moist yellow cake infused with pockets of pistachio pudding and topped with a light, homemade whipped cream, perfect for family gatherings and celebrations.

Ingredients

Scale
  • 1 box yellow cake mix (about 15.25 oz / 432 g)
  • 3 large eggs, room temperature
  • 1/2 cup vegetable oil (120 ml)
  • 1 cup water (240 ml)
  • 1 package instant pistachio pudding mix (3.4 oz / 96 g)
  • 2 cups cold milk (480 ml), whole milk preferred
  • 1 cup heavy cream (240 ml), chilled
  • 3 tbsp powdered sugar (24 g)
  • 1 tsp vanilla extract (5 ml)
  • Optional garnishes: chopped pistachios, toasted coconut flakes, fresh mint leaves

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch (23×33 cm) baking pan lightly with butter or nonstick spray.
  2. In a medium bowl, combine the yellow cake mix, 3 large eggs, 1/2 cup vegetable oil, and 1 cup water. Beat on medium speed for about 2 minutes until smooth and well blended.
  3. Pour batter into the prepared pan, spreading evenly with a spatula. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
  4. Immediately after baking, while the cake is still warm, use a toothpick or fork to poke holes all over the surface about 1 inch (2.5 cm) apart.
  5. In a separate bowl, whisk together the instant pistachio pudding mix with 2 cups cold milk. Whisk for 2 minutes until thickened.
  6. Pour the pudding evenly over the warm cake, letting it seep into the holes. Use a spatula to gently spread and press the pudding into the cake if needed.
  7. Chill the cake in the refrigerator for at least 1 hour to set the pudding and cool the cake completely.
  8. In a chilled mixing bowl, beat 1 cup heavy cream, 3 tbsp powdered sugar, and 1 tsp vanilla extract on medium-high speed until soft peaks form.
  9. Spread the whipped topping evenly over the chilled cake. Garnish with chopped pistachios, toasted coconut, or fresh mint if desired.
  10. Serve chilled or at room temperature. Slice with a sharp knife dipped in hot water for clean cuts.

Notes

Use the warm cake method to poke holes for better pudding absorption. Chill the cake for at least 1 hour before adding whipped topping. If pudding is too thick, add a splash more milk. For dairy-free or gluten-free versions, substitute ingredients accordingly.

Nutrition

Keywords: pistachio pudding poke cake, creamy pistachio cake, homemade whipped topping, easy poke cake, pistachio dessert, pudding poke cake recipe

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