Ingredients for Pistachio Poke Cake St Patty's Day Cake
- White Cake Mix
- Egg Whites
- Oil
- Water
- Instant Pistachio Pudding Mix
- Whole Milk
- 1/2 cup powdered sugar
- Cool Whip
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How to Make Pistachio Poke Cake St Patty's Day Cake
- Preheat oven to the temperature specified on your cake mix box. Grease and flour a 13x9 inch baking pan.
- Prepare your chosen cake mix according to package directions. Pour batter into the prepared pan and bake until a toothpick inserted into the center comes out clean (usually around 30-35 minutes).
- While the cake is still warm, use a small spoon handle or skewer to poke numerous holes evenly across the top.
- In a medium bowl, whisk together 1 (3.4 ounce) package instant pistachio pudding mix, 1/2 cup powdered sugar, and 1 cup milk until smooth and creamy.
- Immediately pour the pudding mixture evenly over the warm cake, allowing it to soak in completely.
- Let the cake cool completely to room temperature.
- Frost the cake with your desired topping (Cool Whip, pudding whipped cream, or your favorite frosting).
- Refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld and the cake to set. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
127g
Fat
31g
Carbs
13g