Looking for a quick and easy dessert that’s perfect for any special occasion? This Pistachio Pineapple Cake is a game-changer! Using a simple box mix shortcut, this recipe transforms angel food cake into a tropical, nutty delight. With just a few ingredients and minimal prep time, you’ll have a heavenly dessert that smells and tastes absolutely divine. Let’s dive into how to make this crowd-pleasing treat!
Ingredients
Cake
- 1 box angel food cake mix
- 1 (3.4 oz) box pistachio pudding mix
- ½ cup vegetable oil
- 3 large eggs
- 1 (20 oz) can crushed pineapple with juices
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 smooth and well combined.
- Pour the batter into the prepared dish and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- For the frosting, whisk together the pistachio pudding mix and milk until thickened. Gently fold in the Cool Whip until fully incorporated.
- Spread the frosting over the cooled cake and refrigerate for 2 hours before serving. Garnish with chopped pistachios for an extra crunch.
This Pistachio Pineapple Cake is a light, fluffy, and flavorful dessert that’s perfect for summer gatherings, potlucks, or any time you need a sweet treat. Enjoy!
