Pistachio Pineapple Cake is a wonderfully simple yet indulgent dessert that combines the best of both tropical and nutty flavors. This cake, made with just a few basic ingredients, delivers a moist and flavorful treat that is sure to impress. The use of angel food cake mix as a base makes it light and airy, while the addition of pistachio pudding mix brings a rich, nutty flavor that beautifully complements the sweetness of the crushed pineapple. Together, these elements create a cake that’s easy to prepare but full of delightful complexity in every bite.
The frosting on this cake is just as delicious and easy to make. By mixing pistachio pudding with whole milk and folding in Cool Whip, you get a creamy, smooth topping that’s both light and flavorful. It perfectly balances the moist cake beneath it, adding a rich yet refreshing finish. With minimal effort and ingredients, this cake comes together to create a treat that is as decadent as it is approachable, making it a go-to for any occasion.
What makes Pistachio Pineapple Cake truly special is its versatility. It’s a great option for a casual family dessert, but it can also be dressed up for more formal gatherings with the addition of chopped pistachios on top for an extra touch of elegance. Whether you’re serving it for a holiday, a birthday, or simply as a sweet end to a weeknight meal, this cake is sure to be a crowd-pleaser with its unique combination of flavors and easy preparation.
Ingredients
1 box angel food cake
1 3.4oz box pistachio pudding mix
½ cup vegetable oil
3 eggs
20 oz can crushed pineapple with juices
FROSTING :
8 oz tub cool whip, thawed
⅔ cup whole milk
1 3.4oz box pistachio pudding Pistachios, chopped for decoration
How To Make Pistachio Pineapple Cake
Preheat oven to 350 degrees and grease a 9×13 baking dish. In a large bowl, mix together the cake mix, pudding mix, oil, eggs, and pineapple with juices. Beat until well combined. Transfer batter to the prepared baking dish and bake for 30-35 minutes or until an inserted tooth pick comes out clean. Allow cake to cool. To make the frosting: Mix together the second pudding mix and milk until the mixture thickens. Fold in the cool whip until fully combined. Frost cake and chill for 2 hours before serving. Top with chopped pistachios if desired.
