Description

If you’re looking for a dessert that’s easy to make yet impressive to serve, this Pistachio Pudding Poke Cake is the answer. Bursting with the nutty flavors of pistachio and topped with a luscious frosting, this cake is perfect for gatherings, celebrations, or even an everyday treat. Its moist texture and delightful taste will have everyone coming back for seconds.

Ingredients

15.25-ounce white cake mix

4 large egg whites

¾ cup vegetable oil

¾ cup water + 2 tablespoons

3.4-ounce instant pistachio pudding mix

2.25 ounces pecans, chopped

for the Frosting

2 tablespoons butter, melted

2 cups powdered sugar

½ teaspoon vanilla extract

⅓ cup water

Instructions

Preheat your oven to 350°F and prepare a 9 x 13 baking dish by spraying it with non-stick spray. In a large mixing bowl, combine the cake mix, egg whites, vegetable oil, water, and pistachio pudding mix. Use an electric mixer on medium speed to mix until the batter is smooth and fully combined. Pour the batter into the prepared baking dish and evenly sprinkle the chopped pecans on top. Bake for 30 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. While the cake bakes, prepare the frosting by melting the butter in a microwave-safe bowl, then whisking in the powdered sugar, vanilla extract, and water until smooth. Once the cake has cooled, poke holes across its surface and pour the frosting over the top, letting it seep into the holes for extra moistness. Slice and serve to enjoy this irresistible dessert.

Notes

To make the most of your Pistachio Pudding Poke Cake, follow these simple serving and storage tips:

Serving Tips

For a picture-perfect presentation, top each slice with a dollop of whipped cream and a sprinkle of crushed pistachios or pecans.

Serve chilled for a refreshing dessert, especially on warm days. Simply refrigerate the cake for an hour before serving.

Pair it with a hot cup of coffee or tea for a cozy, satisfying treat.

Storage Tips

Refrigerator: Store any leftover cake in an airtight container in the refrigerator for up to 4 days. The cool environment helps keep the cake moist and the frosting fresh.

Freezer: If you want to store it for longer, wrap individual slices in plastic wrap and place them in a freezer-safe container. The cake can be frozen for up to 2 months. When ready to enjoy, thaw the slices in the refrigerator overnight.

Avoid drying out: Keep the cake covered tightly to prevent it from drying out or absorbing odors from the fridge.

By following these tips, you