Pistachio Poke Cake
A delightful pistachio poke cake recipe, moist and flavorful, perfect for any occasion.
Ingredients
Main Ingredients
- 1 box white cake mix
- 1.5 cups water
- 0.5 cup vegetable oil
- 3 large eggs
- 1 cup pistachios shelled and roughly chopped
- 1 cup heavy cream
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Prepare a 9x13 inch baking pan.
- Combine cake mix, water, oil, and eggs in a large bowl. Mix until just combined.
- Fold in chopped pistachios.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely.
- Meanwhile, whip heavy cream and powdered sugar until stiff peaks form. Stir in vanilla extract.
- Poke holes all over the cooled cake using a fork or skewer.
- Pour the whipped cream mixture over the cake, letting it seep into the holes.
- Refrigerate for at least 30 minutes before serving.
Notes
Garnish with extra pistachios and a dusting of powdered sugar before serving.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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