Description
This Pistachio Pineapple Cake is a delightful combination of flavors and textures, perfect for any occasion. The moist and fluffy cake, made with angel food cake mix and pistachio pudding, is complemented by a creamy pistachio frosting, making it an irresistible treat.
Who is this Recipe For?
This recipe is ideal for dessert lovers who appreciate unique flavor combinations. Whether you’re hosting a party, attending a potluck, or simply craving a sweet treat, this cake is perfect for you. It’s also great for both novice and experienced bakers looking for a straightforward yet impressive dessert.
Why It’s Great
This Pistachio Pineapple Cake stands out because it:
- Combines Unique Flavors: The nutty taste of pistachios pairs perfectly with the tropical sweetness of pineapple.
- Moist and Fluffy: The use of angel food cake mix ensures a light, airy texture.
- Easy Frosting: The pistachio frosting made with Cool Whip and pudding mix is simple and delicious.
- Visually Appealing: The vibrant green frosting adds a festive touch.
Kitchen Equipment Needed
To make this cake, you’ll need:
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- 9×13 inch baking dish
- Spatula
- Whisk
Ingredients
Cake:
- 1 box angel food cake mix
- 1 package (3.4 oz) pistachio pudding mix
- ½ cup vegetable oil
- 3 eggs
- 1 can (20 oz) crushed pineapple with juices
Frosting:
- 8 oz tub Cool Whip, thawed
- ⅔ cup whole milk
- 1 package (3.4 oz) pistachio pudding mix
- Chopped pistachios for decoration (optional)
How to Make Pistachio Pineapple Cake
- Preheat and Prep:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Mix Cake Batter:
- In a large mixing bowl, combine the angel food cake mix, pistachio pudding mix, vegetable oil, eggs, and crushed pineapple with its juices. Beat with an electric mixer until well combined.
- Bake:
- Pour the batter into the prepared baking dish. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool:
- Allow the cake to cool completely in the pan on a wire rack.
- Prepare Frosting:
- In a bowl, mix together the second package of pistachio pudding mix and milk until the mixture thickens. Fold in the Cool Whip until fully combined.
- Frost the Cake:
- Spread the frosting evenly over the cooled cake. Chill the cake in the refrigerator for at least 2 hours before serving.
- Decorate:
- Top with chopped pistachios if desired.
- Serve:
- Slice and enjoy your delightful Pistachio Pineapple Cake!
Storage
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap the cake tightly in plastic wrap and then in aluminum foil before freezing.
FAQ
Can I use a different type of cake mix? Yes, while angel food cake mix is recommended for its light texture, you can use yellow or white cake mix as well.
Can I use fresh pineapple instead of canned? Yes, just ensure it’s crushed and includes any juice.
Can I make cupcakes with this recipe? Absolutely. Adjust the baking time to about 18-22 minutes for cupcakes.
Can I add other toppings? Yes, you can add shredded coconut, maraschino cherries, or even additional fruits.
Conclusion
The Pistachio Pineapple Cake is a delectable dessert that combines the nutty flavor of pistachios with the tropical sweetness of pineapple. Its moist, fluffy texture and easy-to-make frosting make it a standout treat for any occasion. Try this recipe today and delight your taste buds with this unique and delicious cake!
