Description
This moist and nutty pistachio cake is bursting with juicy pineapple and topped with a light, creamy Cool Whip frosting. The perfect easy summer dessert, this cake brings a taste of the tropics in every bite!
Ingredients
Scale
For the Cake:
- 1 box angel food cake mix
- 1 box (3.4 oz) pistachio pudding mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 can (20 oz) crushed pineapple with juices
For the Frosting:
- 1 box (3.4 oz) pistachio pudding mix
- 2/3 cup whole milk
- 1 tub (8 oz) Cool Whip, thawed
- Chopped pistachios (for garnish, optional)
Instructions
1️⃣ Prep & Preheat:
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
2️⃣ Mix the Cake Batter:
- In a large bowl, beat together cake mix, pistachio pudding mix, eggs, oil, and crushed pineapple (with juice) until smooth.
- Pour the batter into the prepared baking dish.
3️⃣ Bake the Cake:
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
4️⃣ Make the Frosting:
- Whisk pistachio pudding mix and milk until thickened (about 2 minutes).
- Gently fold in Cool Whip until smooth and creamy.
5️⃣ Frost & Chill:
- Spread the frosting evenly over the cooled cake.
- Refrigerate for at least 2 hours to set.
- Garnish with chopped pistachios before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Protein: 3g