Pistachio Poke Cake

Servings:

Calories: 342cal

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.
16.25 ounce box white cake mix, 4 large egg whites, 3/4 cup vegetable oil, 3/4 cup + 2 Tablespoons water, 3.4 ounce package instant pistachio pudding mix
Pour into the prepared pan and sprinkle the chopped pecans evenly on top.
2.25 oz package of chopped pecans
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.
2 cups powdered sugar, 1/2 teaspoon vanilla, 2 Tablespoons melted butter, 1/3 cup water
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.

5 from 91 votes

Course: Desserts

Cuisine: American

Prep Time20

Cook Time40

Total Time1