Pistachio Poke Cake

This Pistachio Poke Cake starts with a cake mix so it’s super easy and always a crowd-pleaser. While I love my Pistachio Cake that’s made in a bundt, this baking pan version is deliciously different. I’ve never made this cake without being asked for the recipe! Topped with pecans and filled with delicious pistachio pudding, this cake is simple yet irresistible!

 

Pistachio Poke Cake

My mom is not much of a baker. She is amazing at many, many things, but baking is not one of them. However, she’s been making this Pistachio Poke Cake for as long as I can remember and it turns out great every single time. I’ve been blogging for about seven years now and I don’t know what has taken me so long to share this recipe. Every time she makes it she is asked for the recipe!

RELATED: you might also like this recipe – Strawberry Cake

I sent one with my husband to a gathering he attended and he came home with marriage proposals for me. It’s that good.

You will need:

• 1 box white cake mix
• 4 egg whites
• 3/4 cup vegetable oil
• 3/4 cup + 2 tablespoons water
• 1 (3.4 oz) package instant pistachio pudding
• 2.25 oz package of chopped pecans
• 2 cups powdered sugar
• 1/2 teaspoon vanilla
• 2 tablespoons melted butter
• 1/3 cup water

These tools will be handy:

• 13×9 baking pan
• Mixing bowls
• Electric mixer
• Whisk

I’m fairly new to poke cakes but they’re so easy! I want to poke holes in more things. Letting the frosting drizzle down into the cake, on top of having pudding in the batter, leaves you with a super moist cake.

The glaze recipe makes quite a bit. I know my mom typically halves it; I made it as written but didn’t pour quite all of it over the cake. Let your sweet tooth guide you! The green tinge from the pistachio pudding would make it great for St. Patrick’s Day but really, we make it all year round.

More Pistachio Recipes:

If you love pistachios, here are some other delicious desserts you might like!

• Death by Chocolate Peanut Butter Pistachio Cookies – Persnickety Plates
• Creamy Cranberry Pistachio Fudge – Taste and Tell
• Pistachio Lemon Bundt Cake – Country Living

If you liked this Pistachio Poke Cake you might want to try one of these tasty doctored cake mix recipes! Or maybe give our Banana Pudding Poke Cake, Boston Cream Poke Cake, or Raspberry Dream Poke Cake a try!

More Poke Cake Recipes

• Elvis Presley Cake
• Chocolate Poke Cake
• Pineapple Poke Cake
• Raspberry Poke Cake
• Lemon Curd Poke Cake
• Banana Pudding Poke Cake
• Red White and Blue Poke Cake

Pistachio Poke Cake

Make this super simple Pistachio Poke Cake that is always a crowd pleaser. Everyone loves this cake and its great as a take-along dessert for potlucks!

5 from 87 votes

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Course: Desserts

Cuisine: American

Servings: 15

1 hour hr

Calories: 342

Author: Amanda Davis

Ingredients

For the cake

• ▢ 16.25 ounce box white cake mix
• ▢ 4 large egg whites
• ▢ ¾ cup vegetable oil
• ▢ ¾ cup + 2 tablespoons water
• ▢ 3.4 ounce package instant pistachio pudding mix UNPREPARED, dry mix only
• ▢ 2.25 oz package of chopped pecans

For the frosting

• ▢ 2 cups powdered sugar
• ▢ ½ teaspoon vanilla
• ▢ 2 tablespoons melted butter
• ▢ ⅓ cup water

Instructions

• 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.

Nutrition

Serving: 1slice | Calories: 342cal | Carbohydrates: 47g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 4mg | Sodium: 333mg | Potassium: 50mg | Sugar: 34g | Vitamin A: 45IU | Calcium: 71mg | Iron: 0.7mg

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This post originally appeared here on Apr 25, 2016.