Recipes for "pudding poke cake"

Gather all ingredients.

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

Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes.

Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 21 to 25 minutes.

Poke holes immediately into warm cake with the round handle of a wooden spoon. Holes should be at 1 inch intervals and extend down to the bottom of the baking dish.

Combine pudding mix with confectioners' sugar in a separate large bowl and gradually stir in milk. Beat with an electric mixer at low speed for 1 minute; do not overbeat.

Pour 1/2 of the pudding mixture immediately over warm cake and into holes.

Let remaining pudding thicken slightly at room temperature, then spoon over the top and spread to cover. Chill in the refrigerator for at least 1 hour before serving. Store leftovers in the refrigerator.

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.