Description
This Pistachio Pineapple Cake is a delightful blend of flavors, perfect for any occasion!
Ingredients
Scale
- 1 box yellow cake mix (dry)
- 1 package of 3 ounce instant pistachio pudding mix (dry)
- ½ cup canola or vegetable oil
- 20 ounces crushed pineapple (do not drain)
- 3 large eggs (room temperature)
- 1 package of 3 ounce instant pistachio pudding mix (dry)
- 1 ½ cups whole milk (you can use heavy cream for an even thicker icing or half of each)
- 8 ounces frozen whipped topping (cool whip, thawed)
- chopped pistachios – optional for topping
Instructions
- Preheat the oven to 350℉. Spray a 9 X 13 baking pan with cooking spray. If you have a dark nonstick pan you can decrease to 325℉.
- In the bowl of a stand mixer with a paddle attachment or a large mixing bowl with electric beaters, add dry cake mix, dry pudding mix, oil, and crushed pineapple with juices. Start the mixer on low and then turn to medium to incorporate.
- Beat in the eggs, one at a time, making sure each is thoroughly incorporated and the batter is light and fluffy (about 1 – 2 minutes).
- Pour batter into the prepared pan and spread out evenly.
- Bake for 30 – 40 minutes or until a wooden pick inserted into the center comes out mostly clean.
- Once the cake is done, place on a cooling rack and allow it to cool completely.
- While Cake is Cooling, Make Icing: In a stand mixer with whisk attachment or in a medium bowl, with an electric mixer, add dry pistachio pudding mix and milk and whisk until combined and slightly thickens (about 2-3 minutes). Then mix in whipped topping until completely combined.
- Cover and place in the refrigerator to thicken while the cake completely cools (at least 15-30 minutes).
- Once the cake is completely cooled, frost with whipped pistachio frosting and garnish with chopped pistachios.
- Cover the pan with foil or a lid and store in the refrigerator. This cake can be served right away but is even better after chilling in the refrigerator for 4-5 hours, or even overnight before serving.
Notes
- This cake can be made a day in advance for better flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg