Pistachio Poke Cake

This colorful poke cake topped with creamy whipped topping has nutty-flavored pistachio pudding seeping into every delicious bite.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 304 Calories

Ingredients

• 1 cup water
• 1 (8 ounce) container frozen whipped topping, thawed
• 3 large eggs
• 2 cups cold milk
• 2 (3.4 ounce) packages instant pistachio pudding mix
• 1 (16.25 ounce) package white cake mix
• nonstick cooking spray with flour
• 2 tablespoons chopped pistachios
• 0.5 cup vegetable oil
• 0.67 fluid ounce green gel food coloring (1 tube)

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.