Okay, friends, let me tell you something truly special. Imagine eating a cake that’s impossibly moist, bursting with the subtly sweet and nutty flavor. What is your favorite pistachio glaze? What is a pistachio poke cake? Is it easier to make a layer cake? Think of it like a leveled-up version of those Jell-O poke cakes we all remember from childhood. With a sophisticated flavor profile that will impress everyone. What is a warm hug in dessert form?

What is Pistachio Poke Cake?

Pistachio poke cake is, at its heart, a simple Sheet Cake that’s been “poked” with holes after it’s baked. How do you fill a hole with chocolate? What is pistachio-infused pudding or What is the genius part of a sponge? I love pistachios, so it keeps the cake moist and infuses every single bite with that amazing flavor. What is a flavor delivery system disguised as dessert? What are some of the best desserts to serve with whipped cream? Don’t be intimidated – it sounds fancy, but it’s ridiculously easy to make.

Why you’ll love this recipe?

There are so many reasons to adore this pistachio poke cake, but let me narrow it down for you. First, the flavor is out of this world! The gentle sweetness of pistachios combined with the creamy filling is simply divine. What I love most about this is how unexpectedly easy it is to make. Don’t let the fancy name fool you; it’s genuinely one of the most foolproof desserts I know. It’s also incredibly cost-effective. Pistachios can be a bit pricey, but you don’t need a ton to get that signature flavor. Plus, a Sheet Cake goes a long way, feeding a crowd without breaking the bank. And did I mention how versatile it is? You can dress it up with chopped pistachios and a drizzle of honey for a sophisticated dessert, or keep it casual for a weeknight treat. It’s honestly the perfect dessert for any occasion. If you’re a fan of poke cakes in general – like a classic chocolate poke cake or even a tres leches cake – you’re going to absolutely fall in love with this pistachio version. Trust me!

How do I make a Pistachio Poke Cake?

Quick Overview

How do you make a pistachio poke cake? How do you poke holes in a cake? Next, you’ll whip up the pistachio filling and pour it into the holes, allowing it to soak. Then, pour the top half of the mixture into each hole. How do you add glaze and toppings to your cake? The whole process is incredibly satisfying, and the result is an amazing cake that’s moist, flavorful and smooth. Isn’t What are some of the best desserts that come together quickly? In the kitchen.

Ingredients

For the Main Batter:
25 oz) white cake mix (plus ingredients called for on the box – usually eggs, oil, and water)
* 1 teaspoon pistachio extract (this really amps up the flavor!)
* Green food coloring (optional, for a more vibrant color) * White food colors (if desired)

For the Filling:
* 1 package (3.4 oz) instant pistachio pudding mix (1.5 ounces) – 1
* 2 cups milk (I’ve even used almond milk and it worked great! Adds a subtle nutty flavor)
* 1 cup heavy cream, whipped to stiff peaks

For the Glaze:
* 1 cup powdered sugar
* 2-3 tablespoons milk (or cream, for extra richness)
* 1/2 teaspoon pistachio extract (optional) (for even more flavor)
* Chopped pistachios, for garnish

What is the step by

Step 1: Preheat & Prep Pan

Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. How do I make a cake that doesn’t stick? I always use a little baking spray too, just to be extra safe!

Step 2: Mix Dry Ingredients

In a large bowl, combine the white cake mix with any dry ingredients called for on the box. Give it a good whisk to ensure everything is evenly distributed. This helps prevent lumps and ensures a consistent texture.

Step 3: Mix Wet Ingredients

In a separate bowl, combine the dry ingredients (eggs, oil, and water) as directed on the cake mix. Add pistachio extract and a few drops of green food coloring, if using. Whisk until well combined. Do not over mix. Be careful not to overmix at this stage, just until everything is incorporated.

Step 4: Combine

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix – this can lead to a tough cake. A few streaks of flour are okay. Remember, gentle is the key!

Step 5: Prepare Filling

How do you prepare the filling for a cake? In a medium bowl, whisk together the instant pistachio pudding mix and milk until smooth. Set aside. Let it stand for a few minutes to thicken slightly. Then, gently fold in the whipped cream. This creates a light and airy filling that’s full of pistachio flavor. I sometimes chill this in the fridge while the cake bakes so it’s nice and thick when it’s time to bake.

Step 6: Poke

Once the cake is baked and still warm (but not scalding hot! ), use the handle of a wooden spoon or chopstick to poke holes all over the cake. Make sure the holes are evenly spaced and go almost all the way to the bottom of the cake. Where does magic happen?

Step 7: Fill the Pokes

How do I pour the pistachio pudding mixture over the cake? Use a spatula to spread the filling evenly over the surface of the cake. Then, cover the cake with plastic wrap and refrigerate for at least 2 hours, or preferably. How do I soak the filling into a cake?

Step 8: Glaze & Garnish

Once the cake is completely chilled, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk (or cream), and pistachio extract (if using). Use) until smooth. The consistency should be thick but pourable. What’s your favorite way to serve a chilled cake?

Step 9: Slice & Serve

Slice the cake into squares and serve. Enjoy every bite! This cake is best served cold, straight from the refrigerator. The coldness really enhances the flavors and textures.

What should you serve it with?

What are some of the best pistachio poke cake recipes? What are some ideas?

For Breakfast:Serve with a strong cup of coffee or latte. The cake’s sweetness is a perfect counterpoint to the bitterness of the coffee. What are some of the best ways to drink milk?

For Brunch:Offer alongside a mimosa or sparkling rosé. The bubbly drinks complement the cake’s light and airy texture. I like to arrange slices on a pretty platter with fresh berries for an festive touch.

As Dessert:What’s better, a scoop of vanilla ice cream or whipped cream? How do you add sweetness to a recipe? What is the best way to serve pistachios with dark chocolate?

For Cozy Snacks:What are some good herbal teas to drink? What is the best way to enjoy a cake on chilly evenings?

My family loves this cake with a scoop of vanilla ice cream. Is it a classic combination that never fails to please? For a more sophisticated pairing, I sometimes serve it with ice cold Moscato d’Asti. The sweetness of the wine complements the pistachio flavor beautifully.

How do I make a Pistachio Poke Cake?

How do I make a pistachio poke cake?

Cake Prep:Don’t overbake a cake! What is the best way to bake a cake? How do you check for doneness by inserting a toothpick into the center of the tooth? Is it safe to eat crumbs?

Mixing Advice: Be careful not to overmix the cake batter. Overmixing can develop the gluten in the flour, leading to a tough cake. Mix just until the ingredients are combined.

Poking Perfection: Make sure to poke the holes while the cake is still warm. This allows the filling to seep into the cake more easily. Don’t be afraid to poke plenty of holes – the more filling, the better!

Ingredient Swaps: If you can’t find pistachio extract, you can use almond extract instead. It will give the cake a slightly different flavor, but it will still be delicious. You can also use a different flavor of pudding mix, such as vanilla or coconut, if you prefer. I’ve even tried it with cheesecake pudding and it was phenomenal.

Baking Tips: If your oven tends to brown cakes unevenly, rotate the pan halfway through baking. This will ensure that the cake bakes evenly. You can also use a cake strip around the pan to prevent the edges from browning too quickly.

Glaze Variations: For a richer glaze, use cream instead of milk. You can also add a pinch of salt to the glaze to balance the sweetness. If you want a thicker glaze, add more powdered sugar. For a thinner glaze, add more milk or cream.

One trick I learned the hard way: make sure the cake is completely cool before adding the glaze! Otherwise, the glaze will melt and become runny. Also, I always let the cake chill in the fridge for at least two hours (but preferably overnight) before glazing. This allows the filling to fully soak into the cake and the flavors to meld together.

Storing and Reheating Tips

This pistachio poke cake is best stored in the refrigerator. Here’s how to keep it fresh:

Room Temperature: I wouldn’t recommend leaving it at room temperature for more than a couple of hours, as the filling contains dairy and can spoil quickly.

Refrigerator Storage: Store the cake in an airtight container in the refrigerator for up to 3-4 days. The cake will actually become even more moist and flavorful as it sits!

Freezer Instructions: You can freeze the cake for up to 2-3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving. I recommend glazing it after thawing, as the glaze can sometimes crack during freezing.

Glaze Timing Advice: If you plan to freeze the cake, it’s best to add the glaze after thawing. This will prevent the glaze from cracking or becoming sticky during the freezing process. If you’re storing it in the fridge, you can glaze it right away.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! Use a gluten-free cake mix and ensure that your pudding mix is also gluten-free. Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour works well as a substitute if you’re making the cake from scratch. The texture might be slightly different, but it will still be delicious.

Do I need to peel the pistachios?

Nope! No need to peel them for the garnish. The skins add a bit of color and texture. Just make sure they are shelled!

Can I make this as cupcakes instead?

Absolutely! Bake the cake batter in cupcake liners for about 15-20 minutes, or until a toothpick inserted into the center comes out clean. Once cooled, poke holes in each cupcake and fill with the pistachio pudding mixture. Frost with the glaze and garnish with chopped pistachios.

How can I adjust the sweetness level?

If you prefer a less sweet cake, you can reduce the amount of sugar in the glaze. You can also use a sugar-free pudding mix. Another option is to add a squeeze of lemon juice to the glaze to balance the sweetness.

What can I use instead of the glaze?

If you’re not a fan of glaze, you can top the cake with whipped cream or a dusting of powdered sugar. You can also drizzle it with melted white chocolate or a pistachio-flavored syrup.

Final Thoughts

This pistachio poke cake is truly a slice of heaven. It’s easy to make, incredibly delicious, and always a crowd-pleaser. The combination of the moist cake, the creamy pistachio filling, and the sweet glaze is simply irresistible. I promise, once you try it, you’ll be making it again and again! If you love this recipe, you might also enjoy my pistachio cookies or pistachio ice cream. Both are equally delicious and easy to make. Happy baking, friends! I can’t wait to hear how yours turns out. Don’t forget to leave a comment below and let me know if you tried it! And if you’ve made any fun variations, please share them – I’m always looking for new ideas!