This Pistachio Pudding Poke Cake is a sugar-free made from scratch cake that is a retro recipe from the 70's. It is a birthday cake favorite and, because of the green color, it makes a great dessert to serve on St. Patrick's Day.
Traditionally, this pistachio cake recipe is made with a white or yellow cake mix that is baked and cooled, then you poke holes all over the top of the cake before pouring the instant pudding over top. The cake holes fill with the pudding while a layer of pudding remains on top, then it is covered with cool whip for a deliciously moist cake the whole family will love.
❤️ Why you'll love it
- This sugar-free favorite is one of the easiest pistachio pudding recipes to make!
- It is a delicious cake recipe serves 9, making it the perfect dessert for parties and family gatherings!
- Pistachio pudding cake from scratch is made with a layer of luscious whipped cream, delicious sugar-free pistachio pudding, and spongy moist cake making it a delightfully satisfying sweet tooth favorite!
Potato starch, I use this because I like the texture it gives the cake.
Sugar free sweetener, I recommend using classic monk fruit.
Coconut oil, chilled so it is not liquid
Coconut extract, I like to use this for the flavor, but vanilla extract can be substituted.
Sugar free instant pistachio pudding mix, I recommend this brand.
Sugar free cool whip
For the cake
- Pre-heat the oven to 350°F. Spray an 8 x 8 cake pan with cooking spray, set aside.
- Lightly spoon the flour into a dry measuring cup and level with a knife and place the flour in a medium bowl. Add the potato starch, salt, and baking powder, stirring to combine with a whisk.
- In another mixing bowl, combine the sugar free sweetener and coconut oil, beating with an electric mixer at low speed until blended. Mixture will be like damp sand.
- Whisk the egg yolk to the sugar mixture and mix until throughly combined. Add the egg white, and mix until combined.
- Add the coconut extract into the measured almond milk.
- Combine the flour mixture and almond milk mixture alternately to the egg mixture, beginning and ending with the flour mixture.
- Pour the cake batter into the prepared pan and bake for 20 minutes or until the cake springs back when touched lightly in the center. Cool completely on a wire rack.
For the Topping
- Once cake has cooled, poke holes in cake about 1" apart using the handle of a wooden spoon. Set aside.
- Make the pistachio pudding mix per the package directions. When thickened but still pourable, pour the pudding mix over top of the cake, spreading it out to fill up the holes. Let sit in refrigerator for 2 hours until cold and pudding has set.
- Remove the cake from the fridge and spread with the sugar free cool whip topping.
This pistachio cake recipe is best kept refrigerated for up to 4 days.
- Bake the cake in a bundt pan and load the center with pistachio ice cream before adding the whipped topping for delicious homemade pistachio ice cream cake!
- Change this poke cake up by using different pudding mixes, like chocolate or vanilla pudding!
- Make this pistachio pudding favorite a layer cake by doubling the recipe and adding cream cheese frosting tinted with green coloring in between the cake layers!
💭 Top Tips
- Make sure you don't use unsweetened almond milk in place of the milk for the pistachio pudding mix. If you do, the pudding will not set.
- A box mix can be used in place of the homemade cake mix in this pistachio poke cake recipe.
Yes, and because of the cool whip and pudding this poke cake shouldn't be left at room temperature for more than 4 hours.
The holes allow pudding to disperse throughout the poke cake resulting in moist, pistachio flavor in every bite.
A wooden spoon with a rounded handle works best. Use the tip of the rounded end to poke holes into the cake.
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Pistachio Pudding Poke Cake
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- 1 cup flour
- 3 tablespoons potato starch
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons classic monkfruit sweetener
- 2 tablespoons coconut oil , chilled so it is not liquid
- 1 large egg , separated
- ⅔ cup unsweetened almond milk
- ½ teaspoon coconut extract
- 1 ounc sugar-free pistachio pudding mix
- 2 cups 1% milk
- 8 ounces sugar-free cool whip
- Pre-heat oven to 350°F. Spray 8x8 cake pan with cooking spray.
- Weigh or lightly spoon flour into a dry measuring cup. Level with a knife. Combine flour, potato starch, salt, and baking powder. Stir with a whisk.
- In another mixing bowl, combine the Splenda Sugar Blend and Coconut Oil, beating with a mixer at medium speed until blended. Mixture will be like damp sand.
- Add egg and egg white, one at a time, beating well after each addition, then stir in coconut extract to almond milk.
- Add flour mixture and milk/extract mixture alternately to egg mixture, beginning and ending with flour mixture.
- Pour batter into cake pan and bake in 350 degree oven for 18-23 minutes or until cake springs back when touched lightly in the center. Cool.
- Once cake has cooled, poke holes in cake using the handle of a wooden spoon. I poked the holes about 1 inch apart all around the cake.
- Make pudding mix per the package directions. When thickened but still pourable, pour the pudding mix over top of the cake, spreading it out to fill up the holes. Let sit in refrigerator at least 2 hours before serving.
- Prior to serving, remove cake from refrigerator and spread with cool whip. Cut into 16 pieces and serve.