Satisfy your sweet cravings with minimal effort and maximum flavor with this Pistachio Pineapple Cake. With just five simple ingredients, this quick and easy dessert is a delightful fusion of nutty pistachios and tropical pineapple. Top it off with a luscious pistachio pudding and cool whip frosting for a heavenly treat that’s perfect for any occasion.
For the Cake:
- 1 box angel food cake
- 1 3.4 oz box pistachio pudding mix
- ½ cup vegetable oil
- 3 eggs
- 20 oz can crushed pineapple with juices
For the Frosting:
- 8 oz tub cool whip, thawed
- ⅔ cup whole milk
- 1 3.4 oz box pistachio pudding
- Chopped pistachios for decoration
For the Cake:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9×13-inch baking dish.
- In a large bowl, combine the angel food cake mix, pistachio pudding mix, vegetable oil, eggs, and crushed pineapple with its juices. Beat until the mixture is well combined.
- Transfer the cake batter into the prepared baking dish and bake for 30-35 minutes or until an inserted toothpick comes out clean. Allow the cake to cool.
For the Frosting: 4. In a separate bowl, mix together the second box of pistachio pudding and the whole milk until the mixture thickens.
- Gently fold in the thawed cool whip until fully combined.
Assembly: 6. Frost the cooled cake generously with the pistachio pudding and cool whip mixture.
- Chill the cake for at least 2 hours before serving.
For an extra touch of deliciousness, top your Pistachio Pineapple Cake with chopped pistachios if desired.
Conclusion: Indulge in the simplicity and scrumptiousness of this Pistachio Pineapple Cake—a delightful creation that proves you don’t need a long list of ingredients to create a memorable dessert. With the tropical notes of pineapple and the nutty richness of pistachios, this cake is a crowd-pleaser that’s sure to bring smiles to every gathering. Enjoy the ease of baking and the joy of savoring a heavenly treat!