Pistachio Poke Cake

You can never have too many hor d'oeuvre recipes, so give Pistachio Poke Cake a try. One serving contains 356 calories, 3g of protein, and 17g of fat. This recipe serves 15. For 51 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up water, water, instant pistachio pudding mix, and a few other things to make it today. 2602 people have tried and liked this recipe. It is brought to you by Amandas Cooking. From preparation to the plate, this recipe takes around 1 hour. With a spoonacular score of 18%, this dish is rather bad. Carrot Cake Poke Cake with Salted Caramel Cinnamon Glaze, Lime Poke Cake PLUS a Perfect White Cake, and All Natural Cake Mix Strawberry Poke Cake are very similar to this recipe.

Servings: 15

Preparation duration: 20 minutes

Cooking duration: 40 minutes

 

Ingredients:

2 tablespoons melted butter

4 egg whites

1 (3.4 oz) package instant pistachio pudding

2.25 oz package of chopped pecans

2 cups powdered sugar

½ teaspoon vanilla

¾ cup vegetable oil

1/3 cup water

¾ cup + 2 tablespoons water

1 box white cake mix

Equipment:

hand mixer

baking pan

bowl

oven

frying pan

toothpicks

whisk

Cooking instruction summary:

Preheat your oven to 350 degrees and spray a 9 x 13 baking dish with non-stick spray. Set aside.In a large bowl, add the cake mix, egg whites, oil, water, and pistachio pudding. Use an electric mixer to beat on medium until fully combined.Pour into the prepared pan and sprinkle the chopped pecans evenly on top.Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.While the cake is baking, make the frosting.In a medium bowl, add the powdered sugar, vanilla, melted butter, and water. Whisk together until smooth.Once cake is cooled, poke holes into the top (I used a candy stick) and pour frosting over the top letting it run through and sink in.Slice and serve.

 

Step by step:


1. Preheat your oven to 350 degrees and spray a 9 x 13 baking dish with non-stick spray. Set aside.In a large bowl, add the cake mix, egg whites, oil, water, and pistachio pudding. Use an electric mixer to beat on medium until fully combined.

2. Pour into the prepared pan and sprinkle the chopped pecans evenly on top.

3. Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.While the cake is baking, make the frosting.In a medium bowl, add the powdered sugar, vanilla, melted butter, and water.

4. Whisk together until smooth.Once cake is cooled, poke holes into the top (I used a candy stick) and pour frosting over the top letting it run through and sink in.Slice and serve.


Nutrition Information:

 

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