”My mother-in-law, RIP, used to make this for every holiday and barbecue”
This Pistachio Pineapple Cake is an irresistibly moist and flavorful treat, combining the light texture of angel food cake with the bright flavors of pistachio and pineapple. Finished with a creamy pistachio whipped topping, it’s a refreshing, fuss-free dessert perfect for gatherings or casual celebrations.
Pistachio Pineapple Cake
Ingredients
For the Cake:
- Angel food cake mix — 1 box
- Pistachio instant pudding mix (3.4 oz) — 1 box
- Vegetable oil — ½ cup
- Eggs — 3
- Crushed pineapple with juice — 1 (20 oz) can
For the Frosting:
- Cool Whip, thawed — 8 oz tub
- Whole milk — ⅔ cup
- Pistachio instant pudding mix (3.4 oz) — 1 box
- Chopped pistachios — optional, for garnish
Instructions
- Preheat Oven & Prepare Pan: Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
- Mix the Cake Batter: In a large mixing bowl, combine the cake mix, one box of pistachio pudding, vegetable oil, eggs, and the entire can of crushed pineapple with its juice. Mix with an electric mixer or whisk until the batter is smooth and well blended.
- Bake the Cake: Pour the batter into the prepared pan, smoothing the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Completely: Once done, let the cake cool in the pan on a wire rack until fully cooled before adding frosting.
- Make the Frosting: In a separate bowl, whisk together the remaining pistachio pudding mix and milk until the mixture thickens. Gently fold in the thawed Cool Whip until the frosting is fluffy and fully combined.
- Frost & Refrigerate: Spread the frosting evenly over the cooled cake. Cover and refrigerate for at least 2 hours to let the topping set.
- Garnish & Serve: Right before serving, sprinkle chopped pistachios over the top if desired. Slice and enjoy chilled.
