Pistachio Pudding Poke Cake
Additional ingredients to prepare cake mix per package instructions
2 1/4 cups cold milk
1 (4-serving size) package pistachio flavored instant pudding & pie filling mix
1 (8 oz.) container frozen whipped topping, thawed
PREPARE cake mix according to package instructions using water, oil and eggs to make 13 x 9-inch cake. Cool completely in pan on wire rack.
POKE holes in cake using standard plastic drinking straw, about 3/4-inch apart, almost to bottom of cake.
WHISK milk and pudding mix in medium bowl until completely smooth. Pour into holes and over surface of cake. Gently tap pan on countertop so pudding mixture flows into holes. Chill 1 hour.
SPREAD whipped topping over cake. Place frosting in small heavy-duty resealable plastic bag. Microwave on HIGH 5 seconds to soften slightly. Drizzle over top of cake. Sprinkle with candy bits from frosting.
Serving Size (1 slice, 1/18 of cake), Calories 250 (Calories from Fat 110), Total Fat 12g (Saturated Fat 5g, Trans Fat g), Cholesterol 40mg, Sodium 310mg, Total Carbohydrate 31g (Dietary Fiber g, Sugars 21g), Protein 3g, Potassium 73mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium 101mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.