Pistachio Poke Cake
Description
This colorful poke cake topped with creamy whipped topping has nutty-flavored pistachio pudding seeping into every delicious bite.
Ingredients
•
nonstick cooking spray with flour
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1 (16 1/4 ounce) package white cake mix
•
1 cup water
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1/2 cup vegetable oil
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3 large eggs
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2/3 fluid ounce green gel food coloring (1 tube)
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2 cups cold milk
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2 (3 2/5 ounce) packages instant pistachio pudding mix
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1 (8 ounce) container frozen whipped topping, thawed
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2 tablespoons chopped pistachios
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass baking dish with floured cooking spray.
2
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
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
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
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.