This Pistachio Pineapple Cake is a delightful and moist dessert that combines the nutty flavor of pistachios with the tropical sweetness of pineapple. It’s an easy-to-make cake that’s perfect for any occasion.
Ingredients:
For the Cake:
- 1 box yellow cake mix
- 1 (3.4 oz) package instant pistachio pudding mix
- 4 large eggs
- 1 cup vegetable oil
- 1 cup pineapple juice
- 1/2 cup chopped pistachios (optional)
For the Frosting:
- 1 (8 oz) can crushed pineapple, undrained
- 1 (3.4 oz) package instant pistachio pudding mix
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
Instructions:
- Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the yellow cake mix, instant pistachio pudding mix, eggs, vegetable oil, and pineapple juice. Mix until well blended.
- If using, fold in the chopped pistachios.
- Bake the Cake:
- Pour the batter into a greased 9×13-inch baking pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely in the pan.
- Prepare the Frosting:
- In a medium bowl, combine the undrained crushed pineapple and instant pistachio pudding mix. Mix until well blended.
- Gently fold in the thawed whipped topping until the frosting is smooth and creamy.
- Frost the Cake:
- Once the cake has cooled completely, spread the pistachio-pineapple frosting evenly over the top of the cake.
- Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
- Serve:
- Cut the cake into squares and serve chilled. Garnish with additional chopped pistachios if desired.
Enjoy your delicious Pistachio Pineapple Cake!
