Description
This festive St. Patrick’s Day Poke Cake is a moist and fluffy green cake soaked in pudding and topped with whipped cream. A deliciously fun dessert that’s easy to make and perfect for celebrating!
Ingredients
Units
Scale
- 1 box white cake mix (plus ingredients listed on the box: eggs, oil, water)
- 1 package (3.4 oz) instant pistachio pudding mix
- 2 cups cold milk
- 1 cup whipped topping (Cool Whip or homemade)
- Green food coloring (optional, for a vibrant green color)
- 1/4 cup crushed pistachios or green sprinkles (for garnish)
Instructions
- Prepare the Cake: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Bake: Prepare the cake batter according to the package instructions. Add a few drops of green food coloring for a brighter St. Patrick’s Day look. Pour into the baking dish and bake as directed.
- Poke Holes: Once baked, let the cake cool for 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the cake.
- Prepare Pudding: Whisk together the pistachio pudding mix and cold milk until smooth.
- Fill the Cake: Pour the pudding over the cake, ensuring it seeps into the holes. Refrigerate for 1-2 hours to set.
- Top & Decorate: Spread the whipped topping evenly over the cake. Sprinkle with crushed pistachios or green sprinkles.
- Serve & Enjoy! Keep refrigerated until ready to serve.
Notes
- Swap pistachio pudding with vanilla or white chocolate pudding for a different flavor.
- Add mint extract for a hint of minty freshness.
- Store in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: ~250 kcal
- Sugar: 25g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg