This pistachio poke cake starts with a cake mix so it’s super easy and always a crowd-pleaser. I’ve never made this cake without being asked for the recipe! Topped with pecans and filled with delicious pistachio pudding, it’s simple yet irresistible!
Why this recipe works
My mom is not much of a baker. She is amazing at many, many things, but baking is not one of them. However, she’s been making this pistachio poke cake for as long as I can remember and it turns out great every single time. I’ve been blogging for about seven years now and I don’t know what has taken me so long to share this recipe. Every time she makes it she is asked for the recipe!
I sent one with my husband to a gathering he attended and he came home with marriage proposals for me. It’s that good.
I’m fairly new to poke cakes but they’re so easy! I want to poke holes in more things. Letting the frosting drizzle down into the cake, on top of having pudding in the batter, leaves you with a super moist cake.
The glaze recipe makes quite a bit. I know my mom typically halves it; I made it as written but didn’t pour quite all of it over the cake. Let your sweet tooth guide you!
RELATED: you might also like this recipe – Pistachio Cake
Ingredient Info and Substitution Suggestions
CAKE MIX – You’ll need a 16.25 ounce box of white cake mix, the dry mix only. You will not need the ingredients on the back of the box, we’ve provided the ingredients needed to prepare it in the recipe card below. Yellow cake mix will also work, but doesn’t show the green coloring as well.
PUDDING – Make sure to use instant pudding for this recipe.
How to Make Pistachio Poke Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat your oven to 350 degrees and spray a 9 x 13 baking dish with non-stick spray. Set aside.
- In a large bowl, add the cake mix, egg whites, oil, water, and pistachio pudding. Use an electric mixer to beat on medium until fully combined.
- Pour into the prepared pan and sprinkle the chopped pecans evenly on top.
- Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the frosting.
- In a medium bowl, add the powdered sugar, vanilla, melted butter, and water. Whisk together until smooth.
- Once cake is cooled, poke holes into the top (I used a candy stick) and pour frosting over the top letting it run through and sink in.
- Slice and serve.
Frequently Asked Questions & Expert Tips
Absolutely. Feel free to use your favorite white cake recipe instead of box mix if preferred.
Realistically, any flavor will work, but either yellow or white cake mix complements the pistachio flavoring the most. We’ve found that white cake mix shows the color of the pistachio pudding the best!
Store leftovers in an airtight container kept at room temperature for 3-4 days.
Serving Suggestions
The green tinge from the pistachio pudding would make it great for St. Patrick’s Day, but really, we make it all year round! Serve at room temperature.
More Poke Cake Recipes
- Elvis Presley Cake
- Chocolate Poke Cake
- Pineapple Poke Cake
- Raspberry Poke Cake
- Lemon Curd Poke Cake
- Banana Pudding Poke Cake
- Red White and Blue Poke Cake
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Pistachio Poke Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
Cake
- 16.25 ounce box white cake mix
- 4 large egg whites
- ¾ cup vegetable oil
- ¾ cup + 2 Tablespoons water
- 3.4 ounce package instant pistachio pudding mix UNPREPARED, dry mix only
- 2.25 oz package of chopped pecans
Frosting
- 2 cups powdered sugar
- ½ teaspoon vanilla
- 2 Tablespoons melted butter
- ⅓ cup water
Things You’ll Need
Instructions
- Preheat your oven to 350 degrees and spray a 9 x 13 baking dish with non-stick spray. Set aside.
- In a large bowl, add the cake mix, egg whites, oil, water, and pistachio pudding. Use an electric mixer to beat on medium until fully combined.16.25 ounce box white cake mix, 4 large egg whites, 3/4 cup vegetable oil, 3/4 cup + 2 Tablespoons water, 3.4 ounce package instant pistachio pudding mix
- Pour into the prepared pan and sprinkle the chopped pecans evenly on top.2.25 oz package of chopped pecans
- Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the frosting.
- In a medium bowl, add the powdered sugar, vanilla, melted butter, and water. Whisk together until smooth.2 cups powdered sugar, 1/2 teaspoon vanilla, 2 Tablespoons melted butter, 1/3 cup water
- Once cake is cooled, poke holes into the top (I used a candy stick) and pour frosting over the top letting it run through and sink in.
- Slice and serve.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on Apr 25, 2016.
- 8 Ounces Isn’t Always 1 Cup - January 23, 2026
- Marinara Sauce - January 6, 2026
- Gingerbread Martini - December 18, 2025
Penny says
This recipe may be an “oldie” but it is definitely a “goodie”!! I made it for the first time yesterday for a St. Patrick’s Day dessert and my family of 6 all loved it (even the picky ones who are not nut-lovers!) I followed the recipe as written except instead of using chopped pecans for the topping, I crushed about a cup of shelled pistachios to optimize the green theme. Such an easy recipe to follow, too! Thanks, Amanda!
Amanda Davis says
Looks delicious! So glad you guys enjoyed it, thanks so much for sharing!
Marie says
DELICIOUS!!!!!!!!!! I made this for my for my friend’s birthday and she loved it! Nice and light and fluffy!
Mary Schuldt says
Can unsalted pistachios be used in place of pecans?
Amanda Davis says
Of course!
Lanie says
Well, I’m not sure where I went wrong… maybe the holes I made were too large (wooden spoon end) but this ended up soggy and made my excitement for this cake go all the way away 😭. I’ll try again, but.. not what I expected and yours looks SOOOOOO much better.
Amanda Davis says
Sorry you had trouble! The holes can definitely make a difference. If you watch the video that’s in the recipe card you can see how big the holes were when I made it :) Hope that helps!
Carol says
Can this be made with yellow cake mix
Amanda Davis says
Yes that will be fine!
Kim says
Can you make it without nuts?
Debbie says
This has become a family favorite
Tina Pizl says
Does this get refrigerated over night to serve the next day? Should I wait to put icing on?
Amanda Davis says
There is no need to refrigerate it first. As the instructions state, poke the holes, pour on the icing and serve :)
Kelsey says
I’m wondering if this could be a handheld cake to serve for coffee hour at church. Or is it more messy and should be eaten with a fork and plate?
Thanks!
Amanda Davis says
I think it might be too sticky for hand helds!
Erin R Ludwig says
We devoured this recipe, delicious! Making for a family gathering this week!
Cassie says
Turned out great!! So moist and the perfect amount of sweetness.
April says
My family’s new fave!!