Pistachio Poke Cake

• Vegetarian

• Refrigerated

  • 4 Egg whites

• Baking & Spices

  • 2 cups Powdered sugar
  • 1/2 tsp Vanilla
  • 1 box White cake mix

• Oils & Vinegars

  • 3/4 cup Vegetable oil

• Nuts & Seeds

  • 1 2.25 oz package Pecans

• Dairy

  • 2 tbsp Butter

• Desserts

  • 1 (3.4 oz package Pistachio pudding, instant

• Liquids

  • 1 1/4 cup Water

Found on amandascookin.com

Description

Ingredients

• 1 box white cake mix
• 4 egg whites
• 3/4 cup vegetable oil
• 3/4 cup + 2 tablespoons water
• 1 (3.4 oz) package instant pistachio pudding
• 2.25 oz package of chopped pecans
• 2 cups powdered sugar
• 1/2 teaspoon vanilla
• 2 tablespoons melted butter
• 1/3 cup water

Directions

• 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.