Print

Pistachio Pineapple Cake Recipe

Print Recipe

★★★★★

4.5 from 59 reviews

This delightful Pistachio Pineapple Cake combines the light, airy texture of angel food cake with the rich flavors of pistachio pudding and juicy crushed pineapple. Topped with a creamy pistachio pudding frosting and garnished with chopped pistachios, this cake is a perfect balance of sweet and nutty, ideal for celebrations or a sweet treat any time.

Ingredients

Scale

Cake

  • 1 box angel food cake mix
  • 1 (3.4 oz) box pistachio pudding mix
  • ½ cup vegetable oil
  • 3 large eggs
  • 20 oz can crushed pineapple with juices

Frosting

  • 8 oz tub Cool Whip, thawed
  • ⅔ cup whole milk
  • 1 (3.4 oz) box pistachio pudding mix
  • Chopped pistachios, for decoration

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking.
  2. Mix Cake Batter: In a large mixing bowl, combine the angel food cake mix, pistachio pudding mix, vegetable oil, eggs, and crushed pineapple with its juices. Beat the ingredients thoroughly until well combined and smooth.
  3. Bake the Cake: Pour the batter into the prepared baking dish. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Once baked, remove from oven and allow the cake to cool completely.
  4. Prepare Frosting: In a separate bowl, whisk together the second box of pistachio pudding mix and whole milk until the mixture thickens. Gently fold in the thawed Cool Whip until the frosting is smooth and fully combined.
  5. Frost and Chill: Spread the prepared frosting evenly over the cooled cake. Refrigerate the cake for at least 2 hours to allow the frosting to set and flavors to meld.
  6. Garnish and Serve: Just before serving, sprinkle chopped pistachios on top for a crunchy, nutty finish. Slice and enjoy!

Notes

  • Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
  • Substitute low-fat milk or whipped topping alternatives for a lighter version.
  • For a stronger pistachio flavor, lightly toast the chopped pistachios before sprinkling.
  • This cake is best served chilled and can be stored covered in the refrigerator for up to 3 days.

Keywords: pistachio cake, pineapple cake, angel food cake, pistachio pudding cake, creamy frosting dessert

Find it online: https://reemcook.com/pistachio-pineapple-cake-recipe/