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Easy Pistachio Pineapple Cake

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This Easy Pistachio Pineapple Cake is a light and fluffy dessert made with a mix of angel food cake, pistachio pudding, and crushed pineapple, topped with a creamy pistachio Cool Whip frosting and chopped pistachios.

Ingredients

  • 1 box of angel food cake mix
  • 1 (3.4 oz) box of pistachio pudding mix
  • ½ cup of vegetable oil
  • 3 eggs
  • 1 (20 oz) can of crushed pineapple with its juices
  • 8 oz tub of thawed Cool Whip
  • ⅔ cup of whole milk
  • 1 (3.4 oz) box of pistachio pudding mix (for frosting)
  • Chopped pistachios for decoration

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a large bowl, mix together the angel food cake mix, pistachio pudding mix, vegetable oil, eggs, and crushed pineapple with juices until smooth.
  3. Pour the batter into the prepared baking dish.
  4. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
  5. Let the cake cool completely.
  6. For the frosting, whisk together the second box of pistachio pudding mix with whole milk until thickened.
  7. Fold in the thawed Cool Whip until well combined.
  8. Spread the frosting over the cooled cake.
  9. Refrigerate the cake for at least 2 hours before serving.
  10. Top with chopped pistachios before serving, if desired.

Notes

  • Ensure the Cool Whip is fully thawed before mixing into the frosting.
  • Refrigerating the cake allows the flavors to meld and improves texture.
  • You can substitute low-fat milk or Cool Whip if desired for a lighter version.

Nutrition

Find it online: https://yumfamilyrecipes.com/easy-pistachio-pineapple-cake/