This Pistachio Poke Cake starts with a cake mix so it’s super easy and always a crowd-pleaser. While I love my Pistachio Cake that’s made in a bundt, this baking pan version is deliciously different. I’ve never made this cake without being asked for the recipe! Topped with pecans and filled with delicious pistachio pudding, this cake is simple yet irresistible!
My mom is not much of a baker. She is amazing at many, many things, but baking is not one of them. However, she’s been making this Pistachio Poke Cake for as long as I can remember and it turns out great every single time. I’ve been blogging for about seven years now and I don’t know what has taken me so long to share this recipe. Every time she makes it she is asked for the recipe!
For the cake
16.25 ounce box white cake mix
4 large egg whites
3/4 cup vegetable oil
3/4 cup + 2 tablespoons water
3.4 ounce package instant pistachio pudding mix UNPREPARED, dry mix only
2.25 oz package of chopped pecans
For the frosting
2 cups powdered sugar
1/2 teaspoon vanilla
2 tablespoons melted butter
1/3 cup water
Preheat your oven to 350 degrees and spray a 9 x 13 baking dish with non-stick spray. Set aside.
In a large bowl, add the cake mix, egg whites, oil, water, and pistachio pudding. Use an electric mixer to beat on medium until fully combined.
Pour into the prepared pan and sprinkle the chopped pecans evenly on top.
Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, make the frosting.
In a medium bowl, add the powdered sugar, vanilla, melted butter, and water. Whisk together until smooth.
Once cake is cooled, poke holes into the top (I used a candy stick) and pour frosting over the top letting it run through and sink in.
Slice and serve.
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