Pistachio Pineapple Cake Recipe

This delightful cake combines the lightness of angel food cake, the richness of pistachio pudding, and the tropical sweetness of pineapple. It’s simple to make and topped with a creamy pistachio frosting that’s absolutely irresistible.

Ingredients:

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

For the Frosting:

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

Instructions:

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
In a large mixing bowl, combine the angel food cake mix, pistachio pudding mix, vegetable oil, eggs, and the pineapple (with its juices). Beat the ingredients together until the mixture is smooth and well-combined.
Pour the batter into the prepared baking dish and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
While the cake cools, prepare the frosting: In a separate bowl, whisk the second pistachio pudding mix with the whole milk until the mixture thickens. Gently fold in the Cool Whip until smooth and fully incorporated.
Once the cake is cool, spread the pistachio frosting over the top. Refrigerate the cake for at least 2 hours before serving.
Optional: Garnish with chopped pistachios for an extra touch of flavor and texture.