March 10, 2014

Pistachio Poke Cake

This Pistachio Poke Cake is a homemade, lower sugar version.  With the choice having been made that our diets would be lower carbohydrate and low to no sugar, I decided that my Secret Recipe Club pick for this month would reflect that lifestyle as closely as possible.  What came out of this was a delicious recipe that I will definitely be keeping in our files for serving at gatherings this summer!
Lower Sugar Pistachio Pudding Poke Cake
Today's reveal day for our Secret Recipe Club is close to St. Patrick's Day so I wanted to make something that had some green to it.  My assigned blog, Cupcakes with Sprinkle, is a major baking blog!  I started out looking for something that was not a dessert and found a few things that I bookmarked.  My number one choice being Sweet and Sour Chicken.  I am still going to make that particular one because that is what Grumpy always orders when we order Chinese Take Out!
I also found out that Meghan has an obsession with Chex Mix.  I am amazed at the many different ways she has mixed that particular one up!  I have those pinned so I have them to go back to when we are going to need something for a party or to give for gifts!
I decided to make her Poke Cake recipe.  My plan was to use green jello.  In thinking about making it I discussed what I was thinking with Grumpy.  I told him my only issue was green jello was lime flavored.  Of course, his immediate response was "Use Pistachio Pudding and make pudding poke cake instead".  Ok.  You all do know that Pistachio IS Grumpy's favorite ice cream flavor, correct?  So, I decided that since it was still Poke Cake, this would be acceptable.  
Lower Sugar Pistachio Pudding Poke Cake
Meghan's Poke Cake is made with a cake mix.  I have absolutely nothing against using a cake mix and have done it myself in the past.  However, I haven't bought a cake mix in years and I really didn't want to just to make this recipe.  I will admit, that while I was in the grocery store to buy the sugar free pudding and sugar free cool whip, I did look at the sugar free cake mixes but ended up passing on it.  I'm very happy I did because this cake turned out pretty darned awesome!

At the end of the post are links to the other Secret Recipe Club posts for the month.  Please do check them out and see what other SRC Members Cooked/Baked up this month.  I have a feeling, you could be seeing a lot of green.  ;)


Pistachio Pudding Poke Cake

Shelby Law Ruttan
Published 03/10/2014
Pistachio Pudding Poke Cake
A lower-sugar version of Pistachio Pudding Poke Cake

Ingredients

  • 4.5 ounces all-purpose flour (about 1 cup)
  • 3 tablespoons potato starch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup plus 2 tablespoons Splenda Sugar Blend
  • 2 tablespoons coconut oil, chilled so it is not liquid
  • 1 large egg
  • 1 large egg white
  • 2/3 cup unsweetened almond milk
  • 1/2 teaspoon coconut extract
  • 1 package (4 serving size) Sugar-Free Pistachio Pudding mix
  • 2 cups 1% milk
  • 1-8 ounce container Sugar-Free Cool Whip

Instructions

  1. Pre-heat oven to 350 degrees. Spray 8x8 cake pan with cooking spray.
  2. 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.
  3. 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.
  4. Add egg and egg white, one at a time, beating well after each addition. Add coconut extract to almond milk.
  5. Add flour mixture and milk/extract mixture alternately to egg mixture, beginning and ending with flour mixture.
  6. 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.
  7. 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.
  8. 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.
  9. Prior to serving, remove cake from refrigerator and spread with cool whip. Cut into 16 pieces and serve.
Yield: 16 servings
Prep Time: 00 hrs. 15 mins.
Cook time: 00 hrs. 23 mins.
Total time: 38 mins.
Tags: Splenda Recipe, low sugar, sugar free, low carb, pudding, cake, dessert

9 comments:

The Heritage Cook said...

I love the new look of your blog! And this cake looks like so much fun, just perfect for St. Patrick's Day! Great choice for the SRC!

Lisa said...

How perfect for St. Patty's Day. That pistachio flavor must be simply lovely. BTW, I had your blog this month and made your scones, sooo good.

Renee P said...

I love this idea. I've never made poke cake with pudding, but yours looks so decadent, yet it's not!

Trisha said...

I love that you made your cake from scratch, I'm not too keen on boxed mixes either. The cake looks fantastic.

Shelby Law Ruttan said...

Renee, you really need to sometimes. :) Mom used to make them all the time, they became popular when I was a teenager and I loved them. She also would make the frosting with cool whip and pudding like Meghan did for her recipe.

Shelby Law Ruttan said...

Thanks Trisha!

Shelby Law Ruttan said...

Lisa, I saw your post! I think you did an awesome job and I love the cranberry lime twist!

Shelby Law Ruttan said...

Thank you Jane!

Joanne DiPalo said...

Hi Shelby, I don't know what happened to my comment, I love your recipe and I'm almost sure I left a comment yesterday. I liked the changes you made to the recipe to make it fit your new dietary changes. I have also been making changes this past year to many of my recipes also. Once you get the hang of it it's easy and the results are amazing. Thanks for sharing your recipe, and since I've never made a poke cake, I will definitely give this a try.

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