Pistachio Poke Cake St Patty's Day Cake
Celebrate St. Patrick’s Day in style with this irresistibly festive Pistachio Poke Cake! This vibrant dessert starts with a moist vanilla cake base, transformed into a luscious treat by infusing it with creamy pistachio pudding that seeps into every bite. Topped with a light, fluffy layer of whipped topping and garnished with crunchy chopped pistachios, this cake offers the perfect balance of sweetness and nutty flavor. Optional green food coloring adds a playful, holiday-inspired touch, making it an eye-catching centerpiece for any St. Patty's Day celebration. Quick to prepare and a dream to serve, this easy make-ahead dessert will have everyone asking for seconds! Perfect for gatherings, it's a fun, flavorful way to honor the luck of the Irish.
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Ingredients
- 1 box Vanilla cake mix
- 3 pieces Eggs
- 0.5 cup Vegetable oil
- 1 cup Water
- 2 3.4-ounce boxes Pistachio instant pudding mix
- 4 cups Milk
- 8 ounces Whipped topping (thawed)
- 0.5 cup Chopped pistachios
- 5 drops Green food coloring (optional)
Directions
Step 1
Preheat the oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan or spray with non-stick cooking spray.
Step 2
In a large mixing bowl, prepare the cake mix according to the package instructions, adding the eggs, vegetable oil, and water. Stir until fully combined.
Step 3
Add green food coloring (optional, for a more vibrant green hue) and mix well to evenly distribute the color.
Step 4
Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 5
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart.
Step 6
In a medium mixing bowl, whisk together the pistachio pudding mixes and milk until smooth. Let the mixture sit for about 2 minutes to thicken slightly.
Step 7
Carefully pour the pudding mixture over the cake, using a spatula to spread it evenly and ensure it fills the holes. Cover and refrigerate for at least 2 hours to set.
Step 8
Once the cake is chilled, spread the thawed whipped topping evenly over the top of the cake.
Step 9
Sprinkle the chopped pistachios over the whipped topping for garnish.
Step 10
Slice and serve cold. Store any leftovers covered in the refrigerator for up to 3 days. Enjoy your festive Pistachio Poke Cake!
Nutrition Facts
| Serving size | (2324.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4630.5 |
| Total Fat 245.9g | 0% |
| Saturated Fat 67.8g | 0% |
| Polyunsaturated Fat 67.9g | |
| Cholesterol 645.8mg | 0% |
| Sodium 3794.2mg | 0% |
| Total Carbohydrate 569.1g | 0% |
| Dietary Fiber 11.7g | 0% |
| Total Sugars 350.4g | |
| Protein 89.7g | 0% |
| Vitamin D 552.4IU | 0% |
| Calcium 1885.4mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 2911.1mg | 0% |
Source of Calories