Description
🍍✨ This Pistachio Pineapple Cake is a dreamy mix of nutty pistachio and tangy pineapple, creating a moist and refreshing dessert that’s quick and easy to make! ✨🍍
🌿💚 Topped with a light, fluffy pistachio pudding frosting, this retro-inspired treat is perfect for potlucks, holidays, or whenever you crave a sweet, tropical escape! 💚🌿
Ingredients
Angel food cake mix
Instant pistachio pudding mix (2 packages)
Vegetable oil
Eggs
Crushed pineapple (with juice)
Cool Whip
Milk
Chopped pistachios (for garnish)
Instructions
1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large mixing bowl, combine the angel food cake mix, instant pistachio pudding mix, vegetable oil, eggs, and crushed pineapple (with juice).
3. Mix everything together until well combined and smooth.
4. Pour the batter into the prepared baking pan, spreading it evenly.
5. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Remove the cake from the oven and allow it to cool completely.
7. For the frosting, mix another package of instant pistachio pudding mix with milk until slightly thickened.
8. Gently fold in the Cool Whip until you get a light and fluffy consistency.
9. Spread the frosting evenly over the cooled cake.
10. Garnish with chopped pistachios for added texture and flavor.
11. Refrigerate the cake until ready to serve.
12. Slice and enjoy this moist and flavorful Pistachio Pineapple Cake!
Notes
Let the cake cool completely before frosting to keep the topping smooth and fluffy.
For extra crunch, sprinkle chopped pistachios on top just before serving.
Refrigerate for a few hours before serving to let the flavors blend beautifully.
- Prep Time: 10
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American