Pistachio Poke Cake
Ingredients
- nonstick cooking spray with flour
- 1 (16.25 ounce) package white cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- ⅔ fluid ounce green gel food coloring (1 tube)
- 2 cups cold milk
- 2 (3.4 ounce) packages instant pistachio pudding mix
- 1 (8 ounce) container frozen whipped topping, thawed
- 2 tablespoons chopped pistachios
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Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass baking dish with floured cooking spray.
- 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.
- 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.
- 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.
- 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.
Source
Original recipe: View Original