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

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.