Discover a delightful baking shortcut with this Pistachio Pineapple Cake, transforming a simple angel food cake mix into a show-stopping dessert perfect for any occasion! The batter comes together in minutes, filling your kitchen with an irresistible aroma as it bakes. Let’s dive into how you can create this easy and delicious treat!
Ingredients
For the Cake:
- 1 box angel food cake mix
- 1 (3.4 oz) box pistachio pudding mix
- ½ cup vegetable oil
- 3 eggs
- 20 oz can crushed pineapple (with juices)
For the Frosting:
- 8 oz tub Cool Whip, thawed
- ⅔ cup whole milk
- 1 (3.4 oz) box pistachio pudding mix
- Chopped pistachios for decoration
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine the angel food cake mix, pistachio pudding mix, vegetable oil, eggs, and crushed pineapple with juices. Beat until well mixed.
- Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool.
- For the frosting, mix the second pudding mix with the milk until it thickens. Gently fold in the Cool Whip until fully combined.
- Frost the cooled cake and chill for at least 2 hours before serving. Top with chopped pistachios if desired.
Enjoy!