Pistachio Poke Cake Recipe

A slice of pistachio pudding poke cake on a spatula resting in the rectangle pan, showing to camera.

5 stars (1 review)

Use basic ingredients like box cake mix and pistachio pudding mix to make a sweet, moist, and tender pistachio pudding poke cake with a delicious almond glaze.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: - 16 pieces

Calories: 300kcal

Author: Sommer Collier

Ingredients

For the Pudding Poke Cake –

13.25 - 14.25 ounce white cake mix or yellow cake mix
3.4 ounce pistachio instant pudding mix
4 large eggs
¾ cup vegetable oil
¾ cup water
½ cup chopped pistachios
1-3 drops green food coloring optional

For the Glaze –

2 cups powdered sugar
¼ cup warm water
3 tablespoons melted butter
½ teaspoon almond extract or pistachio extract

US Customary - Metric

Instructions

Preheat the oven to 350°F. Set out a 9 x 13-inch baking dish and spray it with baking spray on all sides.
Set out a large mixing bowl. Combine the cake mix, pudding mix, eggs, oil, and water. Mix well until the cake batter is very smooth. Add food coloring if desired. Then pour the batter into the baking dish and spread into an even layer.
Sprinkle the chopped pistachios over the top of the cake. Bake for 25-30 minutes, until the top center is puffed, and a toothpick inserted deep into the middle comes out clean. Let the cake cool for just a few minutes as you make the glaze.
Set out a medium mixing bowl. Combine the powdered sugar, warm water, melted butter, and almond extract. Whisk until very smooth. Using a toothpick or wooden skewer, poke dozens of holes over the entire surface of the cake.
Pour the glaze over the top of the cake and use a spatula to move the glaze back up to the top so it can run into the holes several times. Allow the remaining glaze to cool and set on top of the cake. Once the glaze is fully set, you can cut and serve.

Video

Notes

Store at room temperature, well covered, for up to 5 days.

Nutrition