Pistachio Pineapple Cake
This Pistachio Pineapple Cake is a light, fluffy, and tropical dessert that is incredibly easy to make. With a tender angel food cake base infused with nutty pistachio and sweet pineapple, it offers a unique and delicious flavor. The cake is topped with a simple, creamy frosting and can be garnished with chopped pistachios for a lovely finish.
Ingredients:
For the Cake
- 1 box angel food cake mix
- 1 box (3.4 oz) pistachio pudding mix
- ½ cup vegetable oil
- 3 eggs
- 1 can (20 oz) crushed pineapple with juices
For the Frosting
- 1 tub (8 oz) Cool Whip, thawed
- ⅔ cup whole milk
- 1 box (3.4 oz) pistachio pudding mix
For Garnish (Optional)
- Chopped pistachios
Instructions
Step 1: Prep & Mix Cake Batter: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large bowl, mix together the angel food cake mix, pudding mix, oil, eggs, and crushed pineapple with juices. Beat until well combined.
Step 2: Bake the Cake: Transfer the batter to the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
Step 3: Make the Frosting: To make the frosting, mix together the second box of pistachio pudding mix and whole milk until the mixture thickens. Gently fold in the cool whip until fully combined.
Step 4: Frost & Chill: Frost the cooled cake and chill for at least 2 hours before serving. Top with chopped pistachios for decoration if desired.
