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Dessert

Creamy Pistachio Poke Cake

This colorful and moist pistachio cake is soaked in sweet milk and topped with fluffy pudding and crunchy nuts.

By Daily Recipes Book· 🌍 American· July 30, 2026
Creamy Pistachio Poke Cake
dailyrecipesbook.com
Prep
15 minutes
Cook
30 minutes
Total
2 hours 45 minutes
Serves
12

Pistachio poke cake is a classic crowd pleaser that is perfect for summer gatherings or birthday parties. Everyone loves how the sweetened condensed milk makes the cake incredibly moist and flavorful with every bite.

Since this cake needs time to chill, it is the best make ahead dessert for busy weekends. For the fluffiest result, make sure your whipped topping is fully thawed before spreading it over the pudding layer.

Ingredients

  • 1 box white or yellow cake mix
  • 1 box pistachio instant pudding mix (for the batter)
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1 can sweetened condensed milk (14 ounces)
  • 1 box instant vanilla pudding mix (for the topping)
  • 2 cups cold milk
  • 8 ounces whipped topping, thawed
  • 1/2 cup chopped pistachios

Instructions

  1. 1

    Preheat your oven to 350 degrees Fahrenheit and grease a 9 by 13 inch baking pan.

  2. 2

    In a large bowl, mix together the cake mix, the pistachio pudding mix, eggs, oil, and water until smooth.

  3. 3

    Pour the batter into your prepared pan and bake for 25 to 30 minutes, or until a toothpick comes out clean.

  4. 4

    Remove the cake from the oven and use the handle of a wooden spoon to poke holes all over the warm cake.

  5. 5

    Pour the sweetened condensed milk evenly over the cake, making sure it goes into all the holes.

  6. 6

    In a separate bowl, whisk the vanilla pudding mix with the 2 cups of milk until thick, then spread it over the cake.

  7. 7

    Top the pudding layer with the whipped topping and sprinkle the chopped pistachios over the top.

  8. 8

    Cover the pan and refrigerate for at least 2 hours before slicing and serving.

💡 Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. For the best texture, keep the cake chilled until the very last minute before serving. If you want a little extra crunch, add the chopped pistachios right before you eat.

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