Pistachio Poke Cake

Ingredients

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

Instructions

• 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.

ORIGINAL RECIPE