This Pistachio Poke Cake starts with a cake mix so it’s super easy and always a crowd-pleaser. While I love my Pistachio Cake that’s made in a bundt, this baking pan version is deliciously different. I’ve never made this cake without being asked for the recipe! Topped with pecans and filled with delicious pistachio pudding, this cake is simple yet irresistible!
Pistachio Poke Cake
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!
RELATED: you might also like this recipe – Strawberry Cake
I sent one with my husband to a gathering he attended and he came home with marriage proposals for me. It’s that good.
You will need:
- 1 box white cake mix
- 4 egg whites
- 3/4 cup vegetable oil
- 3/4 cup + 2 tablespoons water
- 1 (3.4 oz) package instant pistachio pudding
- 2.25 oz package of chopped pecans
- 2 cups powdered sugar
- 1/2 teaspoon vanilla
- 2 tablespoons melted butter
- 1/3 cup water
These tools will be handy:
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! The green tinge from the pistachio pudding would make it great for St. Patrick’s Day but really, we make it all year round.
More Pistachio Recipes:
If you love pistachios, here are some other delicious desserts you might like!
- Death by Chocolate Peanut Butter Pistachio Cookies – Persnickety Plates
- Creamy Cranberry Pistachio Fudge – Taste and Tell
- Pistachio Lemon Bundt Cake – Country Living
If you liked this Pistachio Poke Cake you might want to try one of these tasty doctored cake mix recipes! Or maybe give our Banana Pudding Poke Cake, Boston Cream Poke Cake, or Raspberry Dream Poke Cake a try!
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
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 Rate ItIngredients
For the 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
For the frosting
- 2 cups powdered sugar
- ½ teaspoon vanilla
- 2 tablespoons melted butter
- â…“ cup water
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.
- 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.
Nutrition
This post originally appeared here on Apr 25, 2016.
Amanda Davis
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Valerie says
I have made this 4 times now and it is always the first dessert to go! Everyone loves it. I was wanting to try it in a bundt cake pan this time, would that work?
Linda says
I made this today and it is delicious! I chopped salted
Pistachios and used them instead of pecans. It turned out great and I did use the all The poke frosting. Does this need to be refrigerated? Thank you!
Amanda Formaro says
You van keep it at room temp for the day, refrigerate leftovers at the end of the day.
Dana says
I didn’t make it but the person who baked it shared the recipe. It was delicious! A nice pistachio flavor with the pecans adding a little crunch. Not overly sweet but I believe that they only used part of the topping and allowed the guests to add more if they wanted it sweeter. I asked for the recipe and plan to make it soon!
Laura says
I cannot really say til later today as taking this to a St Patrick’s Dat party. I messed up when making the frosting, I was worried as so thin. I added more confectionery sugar as your recipe states it as Frosting. I didn’t know it would be poked and hope this (with extra confectionery) comes out good, I’ll make it again on Friday morning as headed to another party as well.
Projeweler says
Is the batter really thick?? I worried it needed more moisture??
Amanda Formaro says
Hi there. There’s a video in the post that shows us making the cake and you can see that the batter is of regular cake mix consistency.
Shellie Bahe says
Do you have to use the glaze for cupcakes?
Amanda Formaro says
the glaze is what goes down into the holes, so yes. However, you can simply make the cake into cupcakes and skip the “poke” part.
Marissa says
This cake is great. My husband loves pistachios so I was looking for a dessert that included them. I made this last night and of course I had to try a slice before bed. It was good but it is even better this evening! The glaze really settled into the cake and it’s perfect. I used the whole recipe of glaze for the cake. I love sweets and I don’t think it’s too much at all…but like I said, I love sweets! :) I’m definitely saving this recipe to make again. It was so simple to make, yet it’s delicious! Thanks for sharing!
Kim says
Would this work without nuts?
Amanda Formaro says
Yes
Noleen says
Do you make the actual pudding and add it or just add the mix to the batter ?
Amanda Formaro says
Dry mix only, I’ve clarified that in the printable recipe. Sorry for the confusion!
Shannon says
Love this cake and had made it MANY times. A friend wants me to make cupcakes for a bake sale. Have you ever made cupcakes with this recipe? Any suggestions?
Thank u
Amanda Formaro says
I haven’t, but I’m sure it would be fine. I would suggest baking ONE cupcake first and reduce the bake time to 15-20 minutes. When you find the sweet spot, bake the rest :)
Valerie says
Made this cake for a church dinner. It was a big hit.I was told by one member it was the best cake she ever tasted. She asked me to make one for her for Thanksgiving. The frosting did disappear into the cake, once the cake sat.
Thanks for this recipe!
Amanda Formaro says
That’s wonderful Valerie, so glad you all loved it!
Henfling Marylee says
Very disappointed the glaze totally soaked in and you cannot see it on top of the cake. I am sure it will taste good but it doesn’t present as pictured. The frosting pictured is white, this came out slightly yellowish and thin.
Amanda Formaro says
The glaze does soak in, but after it dries it should be white. Did you follow the recommended measurements for everything?
Lynn says
Do you think I could make it with pistachios instead of pecans for the frosting?
Amanda Formaro says
I’m sure that would work. But pistachios are a bit harder than pecans, so just keep that in mind :)
Kim says
I used walnuts and it was a HIT!!!! This now a favorite!
Judy says
Have been told that you should never taste batter containing raw eggs…
especially if your immune system is compromised.
My cake is in the oven and will serve 12 ladies at going away lunch/canasta.
Whitney says
I would like to make this for a potluck. I would be making this on a Friday to be served on Sunday afternoon. We are traveling and would be able to stick it on top of ice in a cooler all day Saturday and Sunday morning. Do you think it would hold up if I made it Friday evening to serve on Sunday afternoon around 1 p.m.?
Amanda Formaro says
Hi Whitney!
Is there any way you could just make the cake and then make the frosting on Sunday morning? Or is that not an option? If it is, that would be the best option. It SHOULD keep ok, but adding the frosting the morning of would be better. Looking at the frosting ingredients I think you could even make the frosting and keep it in a plastic container, then just warm it in the hotel microwave on sunday morning to soften it up and add it to the cake :)
Amber says
I want to make the make the night before and frost it the next morning. Should I still refrigerate the cake?
Amanda Formaro says
Either way will work, refrigerated or not.
Jeannine says
Can this be made a day ahead, and if so does it need to be refrigerated?
Amanda Formaro says
Yes a day ahead would be fine, and yes it should be refrigerated!
Whitney says
In the oven now and smells amazing, if the cake taste anything like the batter it will wonderful ?
Amanda Formaro says
Hope you enjoyed it! :)
Diane says
This was delicious! I brought this to a St. Patrick’s day party and I left with an empty platter and lots of requests for the recipe :)
Amanda Formaro says
That’s awesome to hear Diane! I’m glad it was a success :)
Liz says
A nice cake. Thank you.
Velva says
Amanda, this looks amazing! Easy and delicious!
Velva