Description
This Pistachio Pineapple Cake is a delightful blend of tropical sweetness and nutty crunch, perfect for any occasion!
Ingredients
Scale
- 1 box yellow cake mix
- 1 package (3.4 oz) instant pistachio pudding mix
- 1 can (20 oz) crushed pineapple with juice
- 3 large eggs
- 1/2 cup vegetable oil
- 1 package (3.4 oz) instant pistachio pudding mix (for topping)
- 1 cup cold milk
- 1 tub (8 oz) Cool Whip or whipped topping
Instructions
- Prepare Your Baking Pan: Preheat your oven to 350°F (175°C) and prepare your baking pan.
- Combine the Ingredients: In a mixing bowl, combine the yellow cake mix, pudding mix, crushed pineapple, eggs, and oil. Mix until smooth.
- Bake the Cake: Pour the batter into the pan and bake for 30–35 minutes. Let cool.
- Make the Frosting: Whisk together the second pudding mix with cold milk, then fold in the Cool Whip.
- Frost the Cake: Spread the frosting over the cooled cake and swirl for presentation.
- Chill Before Serving: Refrigerate for at least an hour before serving.
Notes
Store leftovers in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
Nutrition
- Calories: 280 kcal
- Sodium: 300 mg
- Protein: 3 g