Pineapple Pistachio Cake

9 1 minute read

Pistachio Pineapple Cake

This soft and airy cake combines the tropical sweetness of pineapple with the mild, nutty flavor of pistachio. Starting with an angel food cake mix keeps the texture light while staying moist.

Ingredients

Cake

1 box angel food cake mix
1 box (3.4 oz) pistachio pudding mix
½ cup vegetable oil
3 eggs
1 can (20 oz) crushed pineapple with juice

Frosting

1 tub (8 oz) Cool Whip, thawed
⅔ cup whole milk
1 box (3.4 oz) pistachio pudding mix
Chopped pistachios (for topping)

Instructions

Step 1: Preheat and prepare the pan
Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or nonstick spray.

Step 2: Combine the batter
In a large mixing bowl, add the angel food cake mix, one package of pistachio pudding mix, vegetable oil, and eggs. Pour in the crushed pineapple along with all its juice. Mix until the batter becomes smooth and fully combined.

Step 3: Bake and cool
Transfer the batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.

Step 4: Prepare the frosting
In a medium bowl, whisk together the remaining pistachio pudding mix and milk until it starts to thicken. Fold in the Cool Whip gently until the mixture is smooth and evenly blended.

Step 5: Frost and chill
Spread the frosting over the cooled cake in an even layer. Place the cake in the refrigerator for at least 2 hours to set.

Step 6: Add finishing touch
Just before serving, sprinkle chopped pistachios on top for added texture and presentation.

9 1 minute read