Pistachio Poke Cake

Name: Pistachio Poke Cake
Total time: 70
Yield: 16
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

Recipe by ChristyCakes from allrecipes.com

Dessert 1 Hr. 10 Mins.

Ingredients

16 servings

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

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0.67 fluid ounce green gel food coloring (1 tube)
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2 cups cold milk
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2 (3.4 ounce) packages instant pistachio pudding mix
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1 (8 ounce) container frozen whipped topping, thawed
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2 tablespoons chopped pistachios

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.