Description
A delightful cake combining pistachios and pineapple for a perfect dessert.
Ingredients
Scale
- 1 box (3.4 oz) pistachio instant pudding mix
- 1 can (20 oz) crushed pineapple, juice included
- 1/2 cup vegetable oil
- 3 large eggs
- 1 box angel food cake mix
- 2/3 cup whole milk
- 1 tub (8 oz) whipped topping, thawed
- Chopped pistachios to sprinkle on top
Instructions
- Preheat oven to 350°F (177°C) and spray or grease a 9×13 dish.
- In a bowl, combine angel food cake mix, pistachio pudding mix, eggs, oil, and crushed pineapple with juice.
- Mix until smooth and lump-free.
- Pour batter into prepared dish and bake for 30–35 minutes or until a toothpick comes out clean.
- Cool the cake in the pan on a rack.
- In a bowl, mix another box of pistachio pudding with cold milk until thickened.
- Gently fold in the thawed whipped topping until blended.
- Spread the frosting on the cooled cake and chill for at least 2 hours.
- Top with chopped pistachios before serving.
Notes
Serve chilled and enjoy with ice cream or coffee. Store leftovers covered in the refrigerator for 3 to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg