Pistachio Pineapple Cake

This incredibly moist and airy cake combines the tropical sweetness of crushed pineapple with the unique, nutty flavor of pistachio. Using an angel food cake base keeps the texture light and fluffy.

Pistachio Pineapple Cake

Ingredients:

Frosting Ingredients

How To Make Pistachio Pineapple Cake:

Step 1: Prep the Oven and Pan: Preheat your oven to 350°F. Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.

Step 2: Mix the Batter: In a large mixing bowl, combine the 1 box of angel food cake mix, the first 3 2/5 oz box of pistachio pudding mix, 1/2 cup vegetable oil, and 3 eggs. Pour in the entire 20 oz can of crushed pineapple, including all the juices. Beat the mixture until it is well combined and smooth.

Step 3: Bake and Cool: Transfer the batter to the prepared baking dish. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool completely before frosting.

Step 4: Prepare the Frosting: In a medium bowl, whisk together the second 3 2/5 oz box of pistachio pudding mix and the 2/3 cup of whole milk until the mixture begins to thicken. Gently fold in the 8 oz tub of thawed Cool Whip until the color is uniform and the frosting is fully combined.

Step 5: Frost and Chill: Spread the frosting evenly over the cooled cake. For the best flavor and texture, place the cake in the refrigerator to chill for at least 2 hours before serving.

Step 6: Garnish: Just before serving, sprinkle the top with chopped pistachios for an extra bit of crunch and decoration.