Creamy Pistachio Poke Cake

Name: Creamy Pistachio Poke Cake
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Yield: 12
Cuisine: American
Ingredients: 1 box yellow or white cake mix; 1 package instant pistachio pudding mix (3.4 ounces); 3 large eggs; 1/2 cup vegetable oil; 1 cup water; 1 can sweetened condensed milk (14 ounces); 1 package instant vanilla pudding mix (3.4 ounces); 2 cups cold milk; 8 ounces whipped topping, thawed; 1/2 cup chopped pistachios

This moist and refreshing pistachio poke cake is a crowd favorite that tastes even better after a night in the fridge.

By Recipes By Nani· 🌍 American· July 30, 2026

recipesbynani.com

Prep

20 minutes

Cook

30 minutes

Total

2 hours 50 minutes

Serves

There is nothing quite like a chilled poke cake to bring to a summer party or a family birthday. This version uses a classic pistachio base that gets extra moist and sweet from a drizzle of condensed milk, making every single bite melt in your mouth.

My secret for this recipe is to make sure you let the pudding layer set completely before adding the whipped cream. It keeps everything looking beautiful and prevents the layers from sliding around when you go to cut a slice.

🧺 Ingredients

1 box yellow or white cake mix
1 package instant pistachio pudding mix (3.4 ounces)
3 large eggs
1/2 cup vegetable oil
1 cup water
1 can sweetened condensed milk (14 ounces)
1 package instant vanilla pudding mix (3.4 ounces)
2 cups cold milk
8 ounces whipped topping, thawed
1/2 cup chopped pistachios

👩‍🍳Instructions

1
Preheat your oven to 350 degrees and grease a 9x13 inch baking pan.
2
Combine the cake mix, pistachio pudding mix, eggs, oil, and water in a large bowl. Beat until well combined.
3
Pour the batter into your prepared pan and bake for 25 to 30 minutes, or until a toothpick comes out clean.
4
Let the cake cool for 10 minutes. Use the handle of a wooden spoon to poke holes all over the top of the warm cake.
5
Pour the sweetened condensed milk evenly over the cake, making sure it gets into all those little holes.
6
Whisk the vanilla pudding mix with the 2 cups of milk until thick, then spread it over the top of the cake.
7
Cover the cake and refrigerate for at least 2 hours to let it set.
8
Before serving, spread the whipped topping over the pudding layer and sprinkle the chopped pistachios on top.

💡 Tips

Store any leftovers covered in the refrigerator for up to three days. You can also toast your pistachios in a dry pan for a few minutes before sprinkling them on top for an extra crunch.

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