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Pistachio Pineapple Cake

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    “Made this last Easter and my dad hasn’t stopped talking about it since! haha. I assured him that I will indeed be making it again this year!”
    Pistachio Pineapple Cake
    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

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    * 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

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