Pistachio Pineapple Cake: 7 Reasons It's Your Next Dessert Win!
This Pistachio Pineapple Cake is a vibrant fusion of sweet and nutty flavors, perfect for any occasion. It's light, refreshing, and easy to make.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 box white cake mix Use a 15.25 oz box
- 3.4 oz instant pistachio pudding mix Powder only
- 0.75 cup vegetable oil
- 4 large eggs Room temperature
- 1 can crushed pineapple Use with juice, 20 oz can
- 16 oz whipped topping Thawed
- 1.33 cup whole milk Cold
- 0.5 cup chopped pistachios For garnish
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan.
- In a large bowl, mix white cake mix, pistachio pudding mix, vegetable oil, eggs, and crushed pineapple with juice until smooth.
- Pour batter into the prepared pan, spreading evenly. Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool the cake completely on a wire rack.
- For frosting, whisk milk and pistachio pudding mix until thickened. Fold in whipped topping gently.
- Spread frosting over the cooled cake and sprinkle with chopped pistachios.
- Refrigerate for at least 2 hours before serving.
Notes
For a gluten-free option, ensure all ingredients are certified gluten-free. Store cake in the refrigerator for up to 3 days.