PISTACHIO POKE CAKE (ST. PATTY'S DAY CAKE)
this is a festive cake, but can be made any time with any kind of cake/pudding. also very good frosted with pudding or pudding whipped cream mix.
Provided by newmama
Categories Dessert
Time 50m
Yield 1 cake, 12-18 serving(s)
Number Of Ingredients 8
Steps:
- mix and bake cake according to package in 13x9 in pan.
- while hot poke holes with a small spoon handle or skewer.
- mix pudding mix with powdered sugar, whisk in milk.
- while runny immediately pour over the warm cake.
- cool completely and frost with cool whip or pudding (or mix).
- refrigerate at least 1 hour, or overnight.
PISTACHIO POKE CAKE
I wanted to make a banana poke cake and couldn't find banana pudding so I took a recipe and modified it with pistachio pudding. Thanks Madicakes for her Banana Pudding Poke Cake recipe that I used and modified.
Provided by ChristyCakes
Categories Poke Cake
Time 1h10m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass baking dish with floured cooking spray.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 303.5 calories, Carbohydrate 38.3 g, Cholesterol 37.3 mg, Fat 14.5 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 4.6 g, Sodium 388.7 mg
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