PISTACHIO PINEAPPLE CAKE
Introducing the Pistachio Pineapple Cake! This delightful treat is not only quick and effortless but also requires a mere 5 ingredients. And guess what? The creamy frosting has only 4 ingredients!
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| Ingredient | Quantity |
|---|---|
| Angel food cake mix | 1 box |
| Pistachio pudding mix (3.4oz) | 1 box |
| Vegetable oil | ½ cup |
| Eggs | 3 |
| Crushed pineapple (20 oz can) | 1 can (don’t drain the juices) |
Ingredients for the Frosting:
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| Ingredient | Quantity |
|---|---|
| Cool whip (8 oz tub, thawed) | 1 tub |
| Whole milk | ⅔ cup |
| Pistachio pudding mix (3.4oz) | 1 box |
| Chopped pistachios (for decoration) | As needed |
Instructions:
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- Preheat the oven to 350 degrees. Grease a 9×13 baking dish.
- In a large bowl, combine the cake mix, pistachio pudding mix, vegetable oil, eggs, and crushed pineapple (with juices). Mix until smooth.
- Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow it to cool.
- For the frosting, whisk together the pistachio pudding mix and milk. Once thickened, fold in the thawed cool whip.
- Spread the creamy frosting over the cooled cake.
- Chill the cake in the fridge for a couple of hours.
- Just before serving, sprinkle chopped pistachios on top.
- Enjoy the delightful Pistachio Pineapple Cake!
