Description
A tropical-inspired cake combining pineapple and pistachio flavors for a refreshing dessert.
Ingredients
Scale
- 1 (3.4 oz) box pistachio pudding mix
- 1 box angel food cake mix
- 3 eggs
- 1 (20 oz) can crushed pineapple with juices
- 8 oz tub Cool Whip, thawed
- ½ cup vegetable oil
- 1 (3.4 oz) box pistachio pudding (for topping)
- ⅔ cup whole milk
- Chopped pistachios, for decoration
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan.
- In a large mixing bowl, combine pistachio pudding mix, angel food cake mix, eggs, crushed pineapple with juice, and vegetable oil. Mix until smooth.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Let cool completely.
- In a separate bowl, whisk together the remaining pistachio pudding mix and whole milk until thickened.
- Fold in the thawed Cool Whip to make a light pistachio topping.
- Spread the topping over the cooled cake.
- Sprinkle chopped pistachios over the top for a crunchy finish.
- Chill for at least 1 hour before serving for best texture and flavor.
Notes
- Store leftovers covered in the refrigerator.
- For a lighter version, use sugar-free pudding mix and low-fat Cool Whip.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
Keywords: pineapple cake, pistachio cake, tropical dessert, easy cake recipe