Make this simple Pistachio Poke Cake for the dessert tonight. It takes just a few minutes and is a light cool treat on a hot day.
It’s Spring!! This time of year our thoughts turn to new green leafy buds on trees, and green sprouts shooting up to herald a new year of crops in the field. We think of leprechauns and four leaf clovers and the wearing of the green. We think of green beer. We color our food green. We think green all month long. So why not celebrate by making this simple green Pistachio Poke Cake cake for the dessert. The flesh of a pistachio is a light green color, but sometimes the outer shell is dyed green to hide stains on the shell. Either way, dyed or undyed, the sweet light taste of pistachios give this poke cake a great flavor. And the family will think you worked for hours on this dessert.
- 1 box white cake mix
- eggs per the box directions
- oil per the box directions
- 2 small pkgs instant Pistachio pudding mix
- 1 cup powdered sugar
- 3 cups milk
- 8 oz carton frozen whipped topping
- ½ - ¾ cup chopped pistachio nuts
- Grease and flour a 9x13 inch cake pan. Prepare and bake the cake per the package directions, using the amount of oil and eggs called for. Remove the cake from the oven.
- Poke holes at 1 inch intervals into the cake using a straw or spoon handle.
- Just before the cake is done, combine the pistachio pudding and the powdered sugar together in a mixing bowl. Slowly add the milk and beat until the pudding is dissolved, about 1 minute. Slowly pour the mixture evenly over the top of the cake to fill up the holes. Let the cake chill. If there is any left over pudding mixture, let it thicken then spread on the top of the cake.
- After the cake is chilled, spread the whipped topping on top to cover the cake.
- Sprinkle with the chopped pistachio nuts.
- Keep refrigerated until time to serve.
For another cool, light poke cake recipe try Pineapple Coconut Poke Cake from Sunshine On My Shoulder
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