Pistachio Pineapple Cake
A moist and flavorful dessert combining the tropical sweetness of pineapple with the nutty richness of pistachios. This easy-to-make cake is topped with a creamy pistachio frosting and garnished with crunchy pistachios, making it a delightful treat for any occasion.
Ingredients
- 1 box angel food cake mix
- 1 box pistachio pudding mix 3.4 oz
- 1/2 cup vegetable oil
- 4 eggs
- 20 oz crushed pineapple with juice (do not drain)
- 2/3 cup whole milk for frosting
- 1 box pistachio pudding mix 3.4 oz, for frosting
- 1 container Cool Whip 8 oz
- chopped pistachios for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously to ensure the cake releases easily.
- In a large mixing bowl, combine the angel food cake mix and pistachio pudding mix. Add the vegetable oil, eggs, and crushed pineapple (with juice). Mix until smooth and fluffy.
- Pour the batter into the prepared baking dish and spread it evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake completely before frosting.
- In a medium bowl, whisk together the pistachio pudding mix and cold milk until thickened. Fold in the Cool Whip gently until the frosting is smooth and fluffy.
- Spread the pistachio frosting evenly over the cooled cake. Refrigerate for at least 2 hours to set.
- Sprinkle chopped pistachios over the frosting before serving. Slice and enjoy this tropical, nutty dessert chilled.
Notes
This cake is best served chilled and can be made a day ahead for even better flavor. For a touch of elegance, add a dollop of whipped cream to each slice when serving.
Nutrition
Calories: 270kcal
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