Description
A moist, tropical cake combining the nutty flavor of pistachio with sweet pineapple, topped with a light and fluffy pistachio whipped topping. Perfect for spring gatherings or summer celebrations.
Ingredients
Scale
- 1 box angel food cake mix
- 1 (3.4 oz) 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 (3.4 oz) box pistachio pudding mix
- Chopped pistachios for decoration (optional)
Instructions
- Prepare Your Workspace
- Begin by preheating your oven to 350°F (175°C). Thoroughly grease a 9×13 baking dish to ensure your cake releases easily after baking. This prevents sticking and makes serving much easier.
- Mix the Batter
- In a large mixing bowl, combine the angel food cake mix, first box of pistachio pudding mix, vegetable oil, eggs, and the entire can of crushed pineapple with its juices. Beat all ingredients until well incorporated, ensuring there are no dry pockets of cake mix or pudding powder. The batter should be smooth with pineapple pieces distributed throughout.
- Bake the Cake
- Transfer the batter to your prepared baking dish, spreading it evenly to ensure uniform baking. Place in the preheated oven and bake for 30-35 minutes. To test for doneness, insert a toothpick into the center – if it comes out clean with no wet batter attached, your cake is ready. Allow the cake to cool completely before frosting.
- Prepare the Frosting
- While the cake cools, make your frosting by mixing the second box of pistachio pudding mix with milk in a bowl. Stir until the mixture begins to thicken, which usually takes about 2 minutes. Once thickened, gently fold in the thawed Cool Whip until fully combined, maintaining as much air in the mixture as possible for a light, fluffy texture.
- Frost and Garnish
- Once the cake has completely cooled, spread the pistachio frosting evenly over the top. For an appealing finish, sprinkle chopped pistachios across the top of the cake for decoration and added texture. Refrigerate the frosted cake for at least 2 hours before serving to allow the frosting to set.
Notes
- For best flavor, refrigerate overnight to allow the pistachio flavor to develop fully.
- You can substitute angel food cake mix with white cake mix for a denser texture.
- Adding a few drops of green food coloring to the batter enhances the pistachio color if desired.
- Store leftovers in the refrigerator for up to 4 days.
- The cake can be frozen for up to 2 months if tightly wrapped.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg