Pistachio Poke Cake

Ingredients

• nonstick cooking spray with flour
• 1 package white cake mix , 16.25 ounce
• 1 cup water
• 0.5 cups vegetable oil
• 3 large eggs
• 0.67 fluids ounce green gel food coloring , 1 tube
• 2 cups cold milk
• 2 packages instant pistachio pudding mix , 3.4 ounce
• 1 container frozen whipped topping , 8 ounce
• 2 tablespoons chopped pistachios

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass baking dish with floured cooking spray.

2. 2

   Place cake mix in a large mixing bowl. Add water, vegetable oil, eggs, and food coloring; whisk until smooth. Pour batter into the prepared baking dish.

3. 3

   Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes. Remove from the oven and let cool, about 30 minutes.

4. 4

   When the cake is almost finished cooling, whisk together cold milk and pudding mix in a bowl for 2 minutes. Let sit until soft and thickened, about 5 minutes.

5. 5

   Poke holes all over the top of the cooled cake using the handle of a clean wooden spoon. Pour pudding over the cake, spreading evenly to the edges. Spread whipped topping over the pudding layer. Sprinkle pistachios over top.