Crock Pot Chocolate Pistachio Poke Cake
Poke cakes are so much fun to make. Did you know you can make a moist and delicious Crock Pot Chocolate Pistachio Poke Cake in a slow cooker?
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Dessert couldn’t be easier. I love easy cake recipes and when you cook a cake in a crock pot all you have to do is mix them up and dump them in and the slow cooker does the work for you.
How to make perfectly cooked crock pot cake recipes.
I used my Crock Pot Casserole slow cooker. The cooking times in my crock pot chocolate poke cake recipe are based on a casserole sized slow cooker.
Because the casserole slow cooker has a 9 x 13 inch rectangular insert it is the perfect size to make not only crock pot casserole recipes but crock pot cake recipes.
Box Cake Mix vs Homemade Cake Mix
This Crock Pot Chocolate Pistachio Poke Cake recipe is made with a boxed chocolate cake mix but if you have a favorite homemade chocolate cake recipe you could use it instead.
I usually bake a cake mix in my crock pot when I am making crock pot dessert recipes because they are so much more convenient.
It is up to you which type of cake mix you decide to use.
How to make Crock Pot Chocolate Pistachio Poke Cake
Ingredients
- Cooking Spray
- 4 large eggs
- 1 cup water
- 3/4 cup vegetable oil
- 3/4 cup sour cream
- boxed Devils Food Cake Mix
- 3.4 oz instant chocolate pudding mix
- 1 cup chocolate chips
- 3.4 oz box instant Pistachio pudding mix
- 2 cups milk
- whipped cream or vanilla ice cream (optional)
Directions
- Spray the Crock Pot Casserole Slow Cooker with cooking spray or wipe with vegetable oil and turn the heat onto high.
- In a large bowl whisk the eggs, water, oil and sour cream together.
- Add the cake mix and pudding mix to the bowl and mix for about 2 minutes.
- Fold in the chocolate chips.
- Pour the batter into the prepared casserole slow cooker.
- Place a double layer of paper towels over the top (to collect the moisture) and place the slow
- cooker lid on top of the paper towels. If the paper towels should start to sag during the cooking time and touch the top of the cake replace them.
- Cook for 3-4 hours or until the center of the cake is set.
- Once the cake is done turn the heat off the crock pot slow cooker, remove the paper towels and lid, discard the paper towels and set lid aside.
- Poke holes into the top of the cake with the round handle of a wooden spoon.
- Mix the pistachio pudding mix with the 2 cups of milk.
- Immediately spread the pistachio pudding over the top of the cake applying light pressure over the holes with an offset spatula.
- Allow the cake to cool.
- May be served warm or room temperature with a scoop of vanilla ice cream or topped with whipped cream.
- Makes 8-10 servings.
Kitchen equipment used to make this recipe
- Whisk
- Crock Pot Casserole Slow Cooker
- Handheld Mixer
- Mixing Bowls
- Wooden Spoon
- Offset spatula
- Paper Towels
Crock Pot Chocolate Pistachio Poke Cake
Ingredients
- Cooking Spray
- 4 large eggs
- 1 cup water
- 3/4 cup vegetable oil
- 3/4 cup sour cream
- boxed Devils Food Cake Mix
- 3.4 oz instant chocolate pudding mix
- 1 cup chocolate chips
- 3.4 oz box instant Pistachio pudding mix
- 2 cups milk
- whipped cream or vanilla ice cream (optional)
Instructions
- Spray the Crock Pot Casserole Slow Cooker with cooking spray or wipe with vegetable oil and turn the heat onto high.
- In a large bowl whisk the eggs, water, oil and sour cream together.
- Add the cake mix and pudding mix to the bowl and mix for about 2 minutes.
- Fold in the chocolate chips.
- Pour the batter into the prepared casserole slow cooker.
- Place a double layer of paper towels over the top (to collect the moisture) and place the slow
- cooker lid on top of the paper towels. If the paper towels should start to sag during the cooking time and touch the top of the cake replace them.
- Cook for 3-4 hours or until the center of the cake is set.
- Once the cake is done turn the heat off the crock pot slow cooker, remove the paper towels and lid, discard the paper towels and set lid aside.
- Poke holes into the top of the cake with the round handle of a wooden spoon.
- Mix the pistachio pudding mix with the 2 cups of milk.
- Immediately spread the pistachio pudding over the top of the cake applying light pressure over the holes with an offset spatula.
- Allow the cake to cool.
- May be served warm or room temperature with a scoop of vanilla ice cream or topped with whipped cream.
- Makes 8-12 servings.
Notes
Nutrition
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E. says
Sounds good, but when do you take the cake out of the crock pot?
Easy Crock Pot Recipe says
You can take it out after it cools a bit. Or turn the crock pot off and serve it straight from the crock pot.