Ingredients
For the Cake:
• 1 box (15.25 oz) yellow cake mix
• 1 package (3.4 oz) instant pistachio pudding mix
• 4 large eggs
• 1 cup vegetable oil
• 1 can (20 oz) crushed pineapple (with juice)
• ½ cup chopped pistachios (optional)
For the Frosting:
• 1 package (3.4 oz) instant pistachio pudding mix
• 1 cup cold milk
• 1 container (8 oz) whipped topping (Cool Whip), thawed
• ½ cup crushed pineapple (drained)
• Extra chopped pistachios & maraschino cherries for garnish (optional)
Instructions
1️⃣ Preheat & Prep:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 9-inch round cake pans.
2️⃣ Mix the Batter:
In a large mixing bowl, combine the cake mix, pistachio pudding mix, eggs, vegetable oil, and crushed pineapple with juice. Beat on medium speed for 2 minutes until smooth. Fold in the chopped pistachios if using.
3️⃣ Bake:
Pour the batter evenly into the prepared pan(s). Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
4️⃣ Cool Completely:
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
5️⃣ Make the Frosting:
In a bowl, whisk together pistachio pudding mix and cold milk until thickened. Gently fold in the whipped topping and drained crushed pineapple.
6️⃣ Frost & Decorate:
Spread the frosting evenly over the cooled cake. Sprinkle with extra chopped pistachios and top with maraschino cherries for a beautiful finish!
7️⃣ Chill & Serve:
Refrigerate the cake for at least 1 hour before serving for the best flavor and texture. Slice and enjoy!
Serving & Storage
🍰 Serves: 12-16 slices
❄️ Store leftovers in the refrigerator for up to 3 days in an airtight container.
This Pistachio Pineapple Cake is an easy, moist, and flavorful treat that’s perfect for holidays, birthdays, or just because you’re craving something delicious. Enjoy! 💚🍍🎂