Description
This Pistachio Pineapple Cake is a delightful and easy-to-make dessert that combines the tropical flavors of pineapple with the nutty richness of pistachios. The moist cake topped with a creamy pistachio frosting is sure to be a hit at any gathering.
Ingredients
Scale
Cake:
- 1 box angel food cake
- 1 3.4oz box pistachio pudding mix
- ½ cup vegetable oil
- 3 eggs
- 20 oz can crushed pineapple with juices
Frosting:
- 8 oz tub cool whip, thawed
- ⅔ cup whole milk
- 1 3.4oz box pistachio pudding
- Pistachios, chopped for decoration
Instructions
- Preheat oven and prepare baking dish: Preheat the oven to 350 degrees and grease a 9×13 baking dish.
- Mix cake ingredients: In a large bowl, combine the cake mix, pudding mix, oil, eggs, and crushed pineapple with juices. Beat until well mixed.
- Bake: Transfer the batter to the baking dish and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool.
- Prepare frosting: Mix the second pudding mix with milk until thickened. Fold in the cool whip until fully combined.
- Frost the cake: Spread the frosting over the cooled cake and chill for 2 hours before serving. Garnish with chopped pistachios if desired.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Pistachio Pineapple Cake, Pineapple Cake, Pistachio Cake, Dessert, Baking
