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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!
Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
Course:
Desserts
Cuisine:
American
Servings:
15
Calories:
342
cal
Author:
Amanda Formaro
Ingredients
For the cake
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
UNPREPARED, dry mix only
2.25
oz
package of chopped pecans
For the frosting
2
cups
powdered sugar
1/2
teaspoon
vanilla
2
tablespoons
melted butter
1/3
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.
Video
Nutrition
Serving:
1
slice
|
Calories:
342
cal
|
Carbohydrates:
47
g
|
Protein:
2
g
|
Fat:
16
g
|
Saturated Fat:
10
g
|
Cholesterol:
4
mg
|
Sodium:
333
mg
|
Potassium:
50
mg
|
Sugar:
34
g
|
Vitamin A:
45
IU
|
Calcium:
71
mg
|
Iron:
0.7
mg