Slow Cooker Chocolate Pistachio Poke Cake with Pudding

Prep: 8 minCook: 3 hr1 cake (16 slices)mediumAmerican
Slow Cooker Chocolate Pistachio Poke Cake with Pudding

This indulgent slow cooker cake combines rich chocolate cake with creamy pistachio pudding for a unique flavor pairing. The moist chocolate base gets poked with holes and filled with sweet pistachio pudding that seeps into every bite. Perfect for potlucks or family gatherings when you want to make dessert without using the oven. The slow cooker method keeps the cake incredibly tender while the pistachio pudding adds an unexpected nutty sweetness that complements the chocolate beautifully.

VegetarianGluten-Free

Ingredients

Yield: 1 cake (16 slices)
  • 4 large eggs
  • 1 cup water
  • ¾ cup vegetable oil
    melted butter1:1flavoradds dairy

    Use melted butter for richer flavor

    Full guide →
  • ¾ cup sour cream
    Greek yogurt1:1health

    Greek yogurt provides tang with less fat

    Full guide →
  • 1 box Devils Food Cake Mix
  • 3 ⅜ oz instant chocolate pudding mix
  • 1 cup chocolate chips
    white chocolate chips1:1flavor

    White chocolate complements pistachio flavor nicely

    Full guide →
  • 3 ⅜ oz instant Pistachio pudding mix
  • 2 cups milk
  • whipped cream(optional)
  • vanilla ice cream(optional)

Instructions

  1. 1

    Spray the slow cooker with cooking spray or wipe with vegetable oil and turn heat to high

  2. 2

    Whisk eggs, water, oil and sour cream together in a large bowl

  3. 3

    Add cake mix and chocolate pudding mix to the bowl and mix for about 2 minutes

  4. 4

    Fold in chocolate chips

  5. 5

    Pour batter into the prepared slow cooker

  6. 6

    Place a double layer of paper towels over the top and place the lid on top of the paper towels

  7. 7

    Cook for 3-4 hours or until the center of the cake is set

  8. 8

    Turn off heat, remove paper towels and lid

  9. 9

    Poke holes into the top of the cake with the handle of a wooden spoon

  10. 10

    Mix pistachio pudding mix with milk

  11. 11

    Immediately spread pistachio pudding over the top of the cake applying light pressure over the holes

  12. 12

    Allow the cake to cool

  13. 13

    Serve warm or at room temperature with vanilla ice cream or whipped cream if desired

Tips

Tip 1

Replace paper towels if they sag and touch the cake during cooking to prevent moisture from dripping onto the surface.

Tip 2

Apply light pressure when spreading the pistachio pudding to help it seep into the poked holes for maximum flavor distribution.

Good to Know

Storage

Cover and refrigerate for up to 3 days

Make Ahead

Can be made 1 day ahead and refrigerated

Serve With

Serve with whipped cream or vanilla ice cream

See pairing guide →

Common Mistakes

Watch

Don't skip the paper towels or the cake will become soggy from condensation

Substitutions

vegetable oil→
melted butter1:1flavoradds dairy

Use melted butter for richer flavor

Full guide →
sour cream→
Greek yogurt1:1health

Greek yogurt provides tang with less fat

Full guide →
chocolate chips→
white chocolate chips1:1flavor

White chocolate complements pistachio flavor nicely

Full guide →
Find more substitutions →

FAQ

Can I make this in a regular oven instead?

Yes, bake at 350°F for 25-30 minutes in a greased 9x13 pan until a toothpick comes out clean.

How long will this cake keep?

Store covered in the refrigerator for up to 3 days. The pudding layer keeps it moist.

Can I use a different pudding flavor?

Absolutely! Vanilla, butterscotch, or even another chocolate pudding would work well with the chocolate cake base.