Pistachio Pineapple Cake: A Delightful Fusion of Flavors
Introduction: Indulge in the harmonious blend of nutty pistachio and sweet pineapple with this moist and flavorful cake. Perfect for gatherings or a delightful treat at home, this cake combines the convenience of a boxed mix with the freshness of crushed pineapple, all topped with a creamy pistachio frosting.
Ingredients:
For the Cake:
1 box angel food cake mix
1 package (3.4 oz) instant pistachio pudding mix
½ cup vegetable oil
3 large eggs
1 can (20 oz) crushed pineapple with juice
For the Frosting:
1 package (3.4 oz) instant pistachio pudding mix
⅔ cup whole milk
1 container (8 oz) whipped topping, thawed
Chopped pistachios for garnish (optional)
Instructions:
Prepare the Cake Batter:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large mixing bowl, combine the angel food cake mix, pistachio pudding mix, vegetable oil, eggs, and the entire can of crushed pineapple with its juice.
Using an electric mixer, beat the mixture until well combined and smooth.
Bake the Cake:
Pour the batter into the prepared baking dish, spreading it evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once done, remove the cake from the oven and allow it to cool completely in the pan.
Prepare the Frosting:
In a medium bowl, whisk together the second package of pistachio pudding mix and milk until the mixture thickens.
Gently fold in the thawed whipped topping until fully incorporated and smooth.
Frost the Cake:
Once the cake has cooled, spread the pistachio frosting evenly over the top.
For an added touch, sprinkle chopped pistachios over the frosting as garnish.
Chill and Serve:
Cover the cake and refrigerate for at least 2 hours to allow the flavors to meld and the frosting to set.
Slice and serve chilled.
This Pistachio Pineapple Cake offers a delightful combination of textures and flavors, making it a refreshing dessert choice for any occasion. Enjoy the ease of preparation and the delicious results!
