Description
Treat yourself to a slice of this delightful Pistachio Pineapple Cake! Moist and bursting with flavor, this cake combines the nutty richness of pistachios with the tropical sweetness of pineapple, all topped off with a creamy pistachio frosting. Perfect for any occasion!
Ingredients
Scale
- 1 box yellow cake mix
- 1 box (3.4 oz) instant pistachio pudding mix
- 4 large eggs
- 1 cup vegetable oil
- 1 can (20 oz) crushed pineapple, undrained
- 1/2 cup chopped pistachios (optional)
For the Frosting:
- 1 box (3.4 oz) instant pistachio pudding mix
- 1 tub (8 oz) whipped topping (such as Cool Whip), thawed
- 1/2 cup milk
- Extra crushed pistachios for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large mixing bowl, combine the yellow cake mix, pistachio pudding mix, eggs, vegetable oil, and crushed pineapple with juice. Mix until smooth, then fold in the chopped pistachios if desired.
- Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely.
For the Frosting:
- Whisk together the second box of pistachio pudding mix, milk, and thawed whipped topping until smooth.
- Spread evenly over the cooled cake and sprinkle with extra crushed pistachios for garnish.
- Chill until ready to serve. Enjoy your Pistachio Pineapple Cake!
Notes
- This cake can be made a day ahead; just keep it covered in the refrigerator.
- Feel free to add more chopped pistachios for a crunchier texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
