Amazing Crock Pot Chocolate Pistachio Poke Cake

Crock Pot Chocolate Pistachio Poke Cake

JELLO Poke cake are some of the most iconic dessert recipes. This Crock Pot Chocolate Pistachio Poke Cake makes use of my favorite appliance and does double duty as you can serve dessert straight from the slow cooker.

I'm a child of the 70's so I have many fond memories of family gatherings where a JELLO Poke cake was served for dessert. A Chocolate Pistachio Poke Cake was my all time favorite flavor of poke cakes.

I love trying out new ways to make easy dessert recipes so I decided to see if I could cook my favorite JELLO Poke cake in my (affiliate link) Crock Pot Casserole Slow Cooker.

I have found that the Crock Pot Casserole Slow Cooker is not only the perfect slow cooker for making crock pot casserole recipes but it will slow cook a crock pot cake recipe perfectly.

Like this gorgeous Crock Pot Upside Down Pineapple Cake I made a while back.

Have you started planning your holiday menu plan yet? It is never too early to get a jump on the crazy busy holiday season.

Print out a copy of this Crock Pot Chocolate Pistachio Poke Cake recipe and stick it in your holiday menu planning binder.

That way you have a copy of all the recipes you have come across that you thought might be perfect for your holiday entertaining.

This way you won't be scarmbling around trying to figure out if you saw it in your email or on Pinterest when the time comes to make it.

Are you following Flour On My Face on Pinterest? If not you're missing out on the thousands of recipes I am pinning over there. You'll probably find some new foodie bloggers to follow!

How To Make Crock Pot Chocolate Pistachio Poke Cake

Ingredients

• 4 large eggs
• 1 cup of water
• ¾ cup vegetable oil
• ¾ cup sour cream
• box 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

1. Spray the Crock Pot Casserole Slow Cooker with cooking spray or wipe with vegetable oil and turn the heat onto high.
2. In a large bowl whisk the eggs, water, oil and sour cream together.
3. Add the cake mix and pudding mix to the bowl and mix for about 2 minutes.
4. Fold in the chocolate chips.
5. Pour the batter into the prepared casserole slow cooker.
6. 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.
7. Cook for 3-4 hours or until the center of the cake is set.
8. 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.
9. Poke holes into the top of the cake with the handle of a wooden spoon.
10. Mix the pistachio pudding mix with the 2 cups of milk.
11. Immediately spread the pistachio pudding over the top of the cake applying light pressure over the holes.
12. Allow the cake to cool.
13. May be served warm or room temperature with a scoop of vanilla ice cream or topped with whipped cream.
14. Makes 8-10 servings.

Print the Crock Pot Chocolate Pistachio Poke Cake Recipe below

Crock Pot Chocolate Pistachio Poke Cake

Arlene Mobley - Flour On My Face

JELLO Poke cakes are some of the most iconic dessert recipes. This Crock Pot Chocolate Pistachio Poke Cake makes use of my favorite appliance and does double duty as you can serve a warm dessert straight from the slow cooker.

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Prep Time 8 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 8 minutes mins

Course Dessert, Main Dish

Cuisine American

Servings 16 Servings

Calories 306 kcal

Ingredients  

1x2x3x

• ▢ 4 large eggs
• ▢ 1 cup water
• ▢ ¾ cup vegetable oil
• ▢ ¾ cup sour cream
• ▢ 1 Box 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)

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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 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.
• 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.

Recipe Expert Tips

• A layer of paper towels over the top of the crock pot and pulled taunt will stop the moisture from dripping down and making the cake top wet.

Nutrition

Serving: 1Slice | Calories: 306kcal | Carbohydrates: 32g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 436mg | Potassium: 177mg | Fiber: 1g | Sugar: 22g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 2mg

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For more than 160 more easy Crock Pot Recipes head over to my crock pot recipe page.