Whipped Cream Frosted Pistachio Poke Cake Recipes

PISTACHIO POKE CAKE (ST. PATTY'S DAY CAKE)

Pistachio Poke Cake (St. Patty's Day Cake) image

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

Ingredients

18 1/2 ounces white cake mix
3 egg whites (or package instructions)
1/4 cup oil (or per package)
1 1/4 cups water (or per package)
3 1/2 ounces instant pistachio pudding mix (jello instant)
2 cups whole milk
1/8 cup powdered sugar
8 ounces Cool Whip

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

Pistachio Poke Cake image

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

Ingredients

nonstick cooking spray with flour
1 (16.25 ounce) package white cake mix
1 cup water
½ cup vegetable oil
3 large eggs
⅔ fluid ounce green gel food coloring (1 tube)
2 cups cold milk
2 (3.4 ounce) packages instant pistachio pudding mix
1 (8 ounce) container frozen whipped topping, thawed
2 tablespoons chopped pistachios

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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