Pistachio poke cake is a colorful make ahead dessert with soft pistachio cake soaked in sweetened condensed milk, then layered with creamy vanilla pudding, fresh whipped cream, and chopped pistachios. Rich, chilled, and easy to serve from a 9×13 inch pan, it is a fun dessert for summer gatherings, potlucks, birthdays, and family celebrations.
The Cake I Bring to Potlucks
I bring this pistachio poke cake to potlucks when I want a dessert that gets people talking, and someone always asks for the recipe.
Every bite has soft pistachio cake, creamy pudding, fluffy whipped cream, and a little crunch from the pistachios. For clean layers, poke the holes about two thirds of the way down, pour the condensed milk slowly, and spread the pudding as soon as it thickens. Give the cake the full chill time so it slices neatly and stays cool and creamy.
For another chilled dessert made for sharing, try my Banana Pudding Poke Cake, made with layers of cake, banana pudding, and whipped topping.
What Gives This Cake All Those Layers
- Pistachio cake mix: Use one 15.25-ounce box of Pillsbury Moist Supreme Pistachio Cake Mix.
- Sweetened condensed milk: Use a 14-ounce can. Pour it slowly so it runs into the holes rather than pooling on the surface.
- Instant vanilla pudding mix: Make sure the box says instant, not cook and serve. Use the 5.1-ounce family-size box with exactly 3 cups of cold whole milk.
- Heavy whipping cream: Keep it cold so it whips to stiff peaks and holds its shape.
- Roasted unsalted pistachios: Chop them into small pieces so they are easy to slice through and evenly distributed over the cake.
For another cool and creamy pistachio dessert, my Watergate Salad combines pistachio pudding, pineapple, marshmallows, and pecans.
How to Get the Soak Right
Let the cake cool for 15 minutes before poking. It should still be warm enough to absorb the condensed milk but firm enough not to tear. Space the holes about 1 inch apart and stop about two-thirds of the way down so the milk stays inside the cake rather than collecting at the bottom of the pan. Pour slowly, giving the milk time to disappear into the holes, then let the cake cool completely before adding the pudding.
Sweetened condensed milk also creates the rich, soaked texture in my Better Than Sex Cake, but that version pairs it with chocolate cake, caramel, and toffee.
The Pudding Layer Sets Fast
Wait until the cake is completely cool before mixing the pudding. Whisk the instant vanilla pudding with cold whole milk, then spread it over the cake as soon as it begins to thicken. Waiting too long makes the pudding harder to spread and may pull at the surface of the cake. Chill until the layer feels firm before adding the whipped cream.
Don’t Rush the Cold Layers
Beat the cream just until stiff peaks form, then stop so it stays smooth rather than turning grainy. Spread it gently over the firm pudding with an offset spatula, cover the pan without pressing on the topping, and give the finished cake the full final chill before slicing. For clean pieces, use a sharp knife and wipe the blade between cuts.
Make Ahead, Storage, and Transport
This cake can be assembled the day before serving. Cover the pan without letting the lid or plastic wrap touch the whipped cream, and keep it refrigerated until you are ready to leave.
For a potluck, transport it in the 9×13-inch baking dish with a fitted lid. Keep the pan flat in a cooler with ice packs, then refrigerate it again when you arrive. Store leftovers covered in the refrigerator for up to 4 days.
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Pistachio Poke Cake
Equipment
- 9×13-inch (23×33 cm) baking dish
- medium mixing bowl
- Electric mixer
- wooden spoon
- Wire cooling rack
Ingredients
Cake
- Nonstick cooking spray for the pan
- 1 15.25 ounce box (432 g) Pillsbury Moist Supreme Pistachio Cake Mix
- 1 cup (240 ml) water
- ½ cup (120 ml) vegetable oil
- 3 large eggs
- 1 14-ounces can (397 g) sweetened condensed milk
Pudding Layer
- 1 5.1-ounce family size box (144 g) instant vanilla pudding mix
- 3 cups (720 ml) cold whole milk
Whipped Cream Topping
- 2 cups (480 ml) cold heavy whipping cream
- ¼ cup (30 g) powdered sugar
- 1 teaspoon (5 ml) pure vanilla extract
- ¾ cup (90 g) shelled pistachios chopped
Instructions
- Preheat the oven to 350°F (180°C). Lightly coat a 9×13 inch (23×33 cm) baking dish with nonstick cooking spray.
- Beat the cake mix, water, vegetable oil, and eggs with an electric mixer on medium speed for 2 minutes. Pour the batter into the prepared baking dish.
- Bake for 30 to 34 minutes, or until a toothpick inserted into the center comes out clean. Place the baking dish on a wire rack and cool for 15 minutes.
- Use the handle of a wooden spoon to poke holes about 1 inch (2.5 cm) apart, reaching about two-thirds of the way through the cake.
- Slowly pour the sweetened condensed milk over the cake, directing it into the holes.
- Let the cake cool completely on the wire rack for about 45 minutes.
- Whisk the instant pudding mix and cold whole milk for 2 minutes, or until the pudding begins to thicken.
- Immediately spread the pudding over the cooled cake, gently working it into the holes before smoothing the top. Cover and refrigerate for 2 hours, or until the pudding layer is firm.
- Beat the heavy whipping cream, powdered sugar, and pure vanilla extract until stiff peaks form. Spread the whipped cream evenly over the pudding layer.
- Sprinkle the chopped pistachios evenly over the whipped cream. Cover and refrigerate for at least 2 more hours or overnight before serving.
Notes:
- Use the 5.1-ounce family-size box of instant vanilla pudding mix. A 3.4-ounce box will not make enough pudding for this cake.
- Use instant pudding mix. Cook and serve pudding will not set correctly using this method.
- Spread the pudding over the cake as soon as it begins to thicken. It will become difficult to work into the holes if it sits for too long.
- Poke the holes only about two-thirds of the way through the cake so the condensed milk and pudding do not collect at the bottom.
- Keep the cake refrigerated until ready to serve.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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