Description
A delightful cake combining the nutty flavor of pistachios with tropical sweetness of pineapple, perfect for any celebration.
Ingredients
- 1 box (3.4 oz) pistachio instant pudding mix
- 1 can (20 oz) crushed pineapple, juice included
- 1/2 cup vegetable oil
- 3 large eggs
- 1 box angel food cake mix
- 2/3 cup whole milk
- 1 tub (8 oz) whipped topping, thawed
- Chopped pistachios to sprinkle on top
Instructions
- Preheat your oven to 350°F (177°C) and grease a 9×13 dish.
- In a bowl, combine angel food cake mix, pistachio pudding mix, eggs, oil, and crushed pineapple with juice.
- Mix until smooth and lump-free using a whisk or mixer.
- Pour the batter into the prepared dish and bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan on a rack completely.
- In another bowl, beat the second box of pistachio pudding mix with cold milk until thickened.
- Gently fold in the thawed whipped topping until combined.
- Spread the frosting over the cooled cake, cover, and chill for at least 2 hours.
- Before serving, sprinkle chopped pistachios on top.
Notes
Ensure the cake is completely cool before frosting to prevent melting. For an extra tropical twist, consider adding shredded coconut or fresh pineapple chunks.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American