Description
A moist and delicious cake that combines the flavors of pistachio and tropical pineapple.
Ingredients
Scale
- 1 box (3.4 oz) pistachio instant pudding mix
- 1 can (20 oz) crushed pineapple, juice included
- 1/2 cup vegetable oil
- 3 large eggs
- 1 box angel food cake mix
- 2/3 cup whole milk
- 1 box (3.4 oz) pistachio instant pudding mix
- 1 tub (8 oz) whipped topping, thawed
- Chopped pistachios to sprinkle on top
Instructions
- Fire up your oven to 350°F (177°C) first, then spray or grease a 9×13 dish so nothing sticks later.
- Toss the dry angel food mix, instant pistachio pudding, eggs, oil, and pineapple plus all its juice into a roomy bowl.
- Grab your whisk or mixer and blend everything until it looks silky and lump-free.
- Pour the finished batter into your prepped dish and bake for about 30–35 minutes. You’ll know it’s done when a toothpick poked in the middle comes out clean.
- Take the cake out and let it cool right in the pan on a rack—don’t even think about frosting until it’s totally cool.
- Beat the other box of pistachio mix with cold whole milk until it starts to thicken up in a bowl.
- Take your thawed whipped topping and gently stir it into the thick pudding until well blended, but don’t overmix.
- Spread that fluffy frosting all over the cooled cake, cover loosely, and chill it at least 2 hours to let everything set.
- Just before cutting, throw some chopped pistachios on top and you’re ready to dish out slices.
Notes
- Ensure the cake is completely cool before frosting.
- Chill the cake for at least 2 hours for best flavor.
- Customize the decoration with additional fruits or nuts if desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg