Description
Pistachio Pineapple Cake is a moist, flavorful dessert that combines the nutty taste of pistachios with the tropical sweetness of pineapple. This easy-to-make cake features a light angel food base and a creamy pistachio frosting, making it a perfect treat for any occasion.
Ingredients
Scale
For the Cake:
- 1 box angel food cake mix
- 1 (3.4 oz) box pistachio pudding mix
- ½ cup vegetable oil
- 3 eggs
- 1 (20 oz) can crushed pineapple with juices
For the Frosting:
- 8 oz tub Cool Whip, thawed
- ⅔ cup whole milk
- 1 (3.4 oz) box pistachio pudding mix
- Chopped pistachios for decoration
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish.
- Prepare the Cake Batter:
- In a large mixing bowl, combine the angel food cake mix and pistachio pudding mix.
- Add the vegetable oil, eggs, and crushed pineapple with juices.
- Beat until well combined and smooth.
- Bake the Cake:
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the baking dish.
- Prepare the Frosting:
- In a bowl, whisk together the pistachio pudding mix and whole milk until thickened.
- Gently fold in the Cool Whip until smooth and combined.
- Frost and Chill:
- Spread the frosting evenly over the cooled cake.
- Chill the cake in the refrigerator for at least 2 hours before serving.
- Garnish with chopped pistachios if desired.
Notes
- Pistachio Pudding Mix: Essential for the pistachio flavor. Instant pudding mix works best for this recipe.
- Cool Whip: Ensure it is fully thawed before mixing into the frosting.
- Chopped Pistachios: Optional, for added texture and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: Approximately 275 kcal per serving
Keywords: Pistachio Pineapple Cake