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!

Putting together a potluck spread? This cake is right at home next to a big bowl of Watergate salad.

A close up of a slice of cake on a plate

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

Overhead close up photo of Pistachio Poke Cake in a glass pan

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

Can I use homemade cake?

Absolutely. Feel free to use your favorite white cake recipe instead of box mix if preferred.

What flavors of cake mix can I use?

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!

How do you store pistachio poke cake?

Store leftovers in an airtight container kept at room temperature for 3-4 days.

Slice of Pistachio Poke Cake on a blue plate

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

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This post originally appeared here on Apr 25, 2016.