Pineapple Pistachio Cake
This light and fluffy cake blends the tropical sweetness of crushed pineapple with the subtle, nutty taste of pistachio. Using an angel food cake mix as the base gives it an airy texture that stays soft and moist.
Ingredients
1 box angel food cake mix
1 box (3.4 oz) pistachio pudding mix
1/2 cup vegetable oil
3 eggs
1 can (20 oz) crushed pineapple, with juice
Frosting Ingredients
1 tub (8 oz) Cool Whip, thawed
2/3 cup whole milk
1 box (3.4 oz) pistachio pudding mix
Chopped pistachios, for topping
How to Make Pistachio Pineapple Cake
Step 1: Prepare the oven and pan
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray to keep the cake from sticking.
Step 2: Mix the batter
In a large bowl, combine the angel food cake mix, one box of pistachio pudding mix, vegetable oil, and eggs. Add the entire can of crushed pineapple along with its juice. Beat everything together until the batter is smooth and well blended.
Step 3: Bake and cool
Pour the batter into the prepared baking dish. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before adding the frosting.
Step 4: Make the frosting
In a medium bowl, whisk together the second box of pistachio pudding mix and the milk until it begins to thicken. Gently fold in the thawed Cool Whip until the frosting is smooth and evenly colored.
Step 5: Frost and chill
Spread the frosting evenly over the cooled cake. Refrigerate the cake for at least 2 hours so the flavors set and the texture firms up.
Step 6: Garnish
Before serving, sprinkle chopped pistachios over the top for extra crunch and a decorative finish.
