Irresistible Pistachio Poke Cake Recipe

Ingredients

• nonstick cooking spray with flour
• 1 (16.25 ounce) package white cake mix
• 1 cup water
• 0.5 cup vegetable oil
• 3 large eggs
• 0.67 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

Instructions

1. Preheat your oven to 350°F (175°C). Prepare a 9x13 inch glass baking dish with floured cooking spray to prevent sticking.
2. In a large bowl, combine the cake mix, water, vegetable oil, eggs, and your choice of food coloring. Whisk until the batter is smooth and evenly colored. Pour the batter into the prepared baking dish.
3. Bake in the preheated oven for 23-28 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool for approximately 30 minutes.
4. As the cake cools, whisk together the cold milk and pudding mix in a separate bowl for about 2 minutes. Allow the mixture to sit until it softens and thickens, approximately 5 minutes.
5. Once the cake has cooled, use the handle of a clean wooden spoon to poke holes across the entire surface. Pour the prepared pudding evenly over the cake, making sure to reach the edges. Finish by spreading whipped topping over the pudding layer and sprinkling pistachios on top.

Nutrition

• Calories: 304 kcal
• Fat Content: 15 g
• Fiber Content: 0 g
• Sodium Content: 389 mg
• Protein Content: 4 g
• Cholesterol Content: 37 mg
• Carbohydrate Content: 38 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g