Saint Patty's Day Pistachio Cake

1 white cake mix + ingredients listed on box.
3 1/2 oz. instant pistachio pudding mix
2 c. milk
1/8 c. powdered sugar
8 oz. cool whip
green food coloring (optional)
chopped pecans

Mix and bake cake as directed on box for 9x13 pan. While cake is hot, use a wooden spoon to poke holes deep in cake. Combine pudding mix with powdered sugar and whisk in milk. Immediately pour 1/2 over warm cake. Combine cool whip and remaining pudding. Cool completely before frosting. (Add food coloring if desired) Refrigerate for at least 1 hour before serving. May also be made with a fudge cake mix instead if desired. *any cake mix and flavor puddings or jello may be used for year round/holidays.

1st picture: After poking cake...I should have poked a little deeper

 2nd picture: after frosting with cool whip mixture and adding chopped pecans

3rd picture: The cake was very lite and fluffy, but I should have poked the cake deeper to have more pudding inside.