Description
A light and fluffy pistachio pineapple cake recipe made with cake mix, instant pudding, and crushed pineapple. Topped with a cool, creamy pistachio frosting, this tropical dessert is perfect for holidays, potlucks, or family dinners.
Ingredients
1 box angel food cake mix
1 (3.4 oz) box instant pistachio pudding mix
½ cup vegetable oil
3 eggs
1 (20 oz) can crushed pineapple (with juice)
Frosting:
1 (3.4 oz) box pistachio instant pudding
⅔ cup whole milk
1 (8 oz) tub Cool Whip, thawed
Chopped pistachios for garnish (optional)
Instructions
1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. In a large bowl, combine cake mix, pistachio pudding, vegetable oil, eggs, and the entire can of crushed pineapple with juice.
3. Beat until the mixture is smooth and fully combined.
4. Pour the batter into the prepared baking dish and spread evenly.
5. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool completely in the pan.
7. In a separate bowl, whisk together the second pudding mix and milk until thickened.
8. Gently fold in the Cool Whip until smooth and fluffy.
9. Spread the frosting evenly over the cooled cake.
10. Chill in the refrigerator for at least 2 hours before serving.
11. Top with chopped pistachios before serving, if desired.
Notes
For a lighter version, use sugar-free pudding and light whipped topping.
Store in the refrigerator and consume within 4 days for best freshness.
This cake is best served chilled and is ideal for springtime holidays or potlucks.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American