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Pistachio Poke Cake
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
70 minutes
Colorful poke cake with creamy whipped topping and pistachio pudding throughout.
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:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously spray a 9x13-inch glass baking dish with floured cooking spray.
  • In a large mixing bowl, combine cake mix with water, vegetable oil, eggs, and food coloring. Whisk until smooth, then pour into the prepared baking dish.
  • Bake in the preheated oven for 23 to 28 minutes or until a toothpick inserted in the center comes out clean. Let cool for about 30 minutes before serving.
  • Once the cake is nearly cooled, combine cold milk and pudding mix in a bowl. Whisk vigorously for 2 minutes until smooth. Allow it to rest for about 5 minutes until it becomes soft and thickened.
  • Using the handle of a clean wooden spoon, create holes all over the cooled cake. Evenly pour pudding over the cake, reaching the edges. Top with whipped topping and sprinkle pistachios.

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