Name: Pistachio Poke Cake
Prep time: 15 min
Cook time: 15 min
Yield: 16
Ingredients: Nonstick cooking spray with flour -; White cake mix - 1 (16.25 ounce) package; Water - 1 cup; Vegetable oil - ½ cup; Eggs - 3 large; Green gel food coloring (1 tube) - ⅔ fluid ounce; Cold milk - 2 cups; Instant pistachio pudding mix - 2 (3.4 ounce) packages; Frozen whipped topping, thawed - 1 (8 ounce) container; Chopped pistachios - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pistachio Poke Cake

1. Nonstick cooking spray with flour -

2. White cake mix - 1 (16.25 ounce) package

3. Water - 1 cup

4. Vegetable oil - ½ cup

5. Eggs - 3 large

6. Green gel food coloring (1 tube) - ⅔ fluid ounce

7. Cold milk - 2 cups

8. Instant pistachio pudding mix - 2 (3.4 ounce) packages

9. Frozen whipped topping, thawed - 1 (8 ounce) container

10. Chopped pistachios - 2 tablespoons

How to cook deliciously - Pistachio Poke Cake

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass baking dish with floured cooking spray.

2. Stage

Place cake mix in a large mixing bowl. Add water, vegetable oil, eggs, and food coloring; whisk until smooth. Pour batter into the prepared baking dish.

3. Stage

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes. Remove from the oven and let cool, about 30 minutes.

4. Stage

When the cake is almost finished cooling, whisk together cold milk and pudding mix in a bowl for 2 minutes. Let sit until soft and thickened, about 5 minutes.

5. Stage

Poke holes all over the top of the cooled cake using the handle of a clean wooden spoon. Pour pudding over the cake, spreading evenly to the edges. Spread whipped topping over the pudding layer. Sprinkle pistachios over top.