Description
A delightful dessert that combines the nutty flavor of pistachio with the tangy sweetness of pineapple. This moist and fluffy cake is perfect for any occasion, offering a unique taste experience that’s both refreshing and satisfying.
Ingredients
Scale
- 1 box yellow cake mix
- 1 box (3.4 oz) instant pistachio pudding mix
- 4 eggs
- 1 cup vegetable oil
- 1 can (20 oz) crushed pineapple with juice
- 1/2 cup chopped pistachios (for garnish)
- 1 container (8 oz) whipped topping, thawed
- Additional pistachio pudding mix for frosting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Mix the cake mix and pudding mix in a large bowl. Add the eggs and vegetable oil, blending until smooth.
- Fold in the crushed pineapple with its juice, ensuring the batter is well mixed.
- Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake completely before frosting. If using, mix additional pistachio pudding mix with whipped topping and spread over the cooled cake.
- Garnish with chopped pistachios. Refrigerate until serving.
Notes
- For a lighter version, substitute applesauce for the vegetable oil.
- Ensure the cake is completely cooled before applying frosting to prevent it from melting.
- The cake can be made a day ahead and stored in the refrigerator to enhance its flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350 kcal
- Sugar: 25g
- Fat: 18g
- Carbohydrates: 42g
- Protein: 5g