Print

Creamy Pistachio Pudding Poke Cake Recipe Easy No-Bake Cool Whip Topping

creamy pistachio pudding poke cake - featured image
Print Recipe

A quick and easy poke cake featuring moist vanilla cake soaked with pistachio pudding and topped with a light, no-bake Cool Whip topping. Perfect for potlucks and gatherings, this dessert balances ease and elegance with a creamy, nutty flavor.

Ingredients

Scale
  • 1 box vanilla cake mix (e.g., Duncan Hines)
  • Ingredients listed on the cake mix box (usually eggs, oil, and water)
  • 1 package (3.4 oz / 96 g) instant pistachio pudding mix (e.g., Jell-O or Kroger)
  • 2 cups (16 fl oz) cold milk (whole milk preferred, 2% acceptable)
  • 1 tub (8 oz / 226 g) Cool Whip or any whipped topping (dairy-free optional)
  • Optional: 1 tablespoon powdered sugar (to lightly sweeten topping)
  • Optional garnish: chopped pistachios
  • Optional garnish: toasted coconut flakes or white chocolate shavings

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with butter or non-stick spray.
  2. Prepare the cake batter according to the box instructions, mixing cake mix with eggs, oil, and water until smooth (about 2-3 minutes with an electric mixer).
  3. Pour batter evenly into the prepared pan and bake for 30-35 minutes. Check doneness with a toothpick; it should come out mostly clean with a few moist crumbs.
  4. Remove cake from oven and let cool completely for at least 1 hour.
  5. In a bowl, whisk pistachio pudding mix with 2 cups cold milk for about 2 minutes until thickened but pourable.
  6. Poke holes all over the cooled cake about 1 inch apart using a skewer or wooden spoon handle.
  7. Pour the pudding evenly over the cake, allowing it to seep into the holes. Spread gently with a spatula if needed.
  8. Refrigerate the cake for at least 2 hours to let the pudding set and infuse the cake.
  9. Stir Cool Whip with powdered sugar if desired, then spread evenly over the chilled cake.
  10. Garnish with chopped pistachios or toasted coconut flakes for texture and visual appeal.
  11. Chill the cake again for 15-30 minutes before serving to let the topping set.

Notes

Ensure the cake is fully cooled before poking holes to prevent crumbling. Whisk pudding mix thoroughly to avoid lumps. Pour pudding slowly and evenly to avoid pooling. Keep Cool Whip cold until spreading to maintain fluffiness. Refrigerate the cake for at least 2 hours or overnight for best results. Optional garnishes add texture and visual appeal.

Nutrition

Keywords: pistachio pudding poke cake, no-bake topping, Cool Whip dessert, easy poke cake, vanilla cake, pistachio dessert, quick dessert, potluck dessert

Find it online: https://avabowls.com/creamy-pistachio-pudding-poke-cake-recipe-easy-no-bake-cool-whip-topping/