Pistachio Pineapple Cake

Pistachio Pineapple Cake

We adore a good baking shortcut, and this one is seriously too fantastic to pass up! Using a basic angel food cake box mix, this recipe creates a dessert fit for any special occasion! The batter comes together quickly, and as it bakes, you’ll be pacing the kitchen in anticipation of when it’s done since it smells so good. This cake with pistachios and pineapple is all we could ask for in a simple dessert. But you don’t have to believe us when we say this. Now let’s discuss how to construct one for yourself!

Twelve servings

fifteen minutes of preparation

Cooking time of thirty minutes

Ingredients for cake

  1. One angel food cake box
  2. One carton (3.4 oz) of pistachio pudding mix
  3. Half a cup of vegetable oil
  4. three eggs
  5. Twenty oz can of pineapple juiced and crushed


  1. Eight ounce thawed tub of cool whip
  2. One-third cup whole milk
  3. One box of 3.4 oz pistachio pudding
  4. Chopped pistachios for decorating


  • Grease a 9×13 baking dish and preheat the oven to 350 degrees.
  • Combine the cake mix, pudding mix, oil, eggs, and pineapple juices in a sizable basin. Beat until thoroughly mixed.
  • Pour batter into baking dish and bake for 30 to 35 minutes, or until toothpick inserted comes out clean. Let the cake cool.
  • To prepare the frosting, whisk together the remaining pudding mix and milk until thick consistency is achieved.
  • Gently fold in the chilled whip until well blended.
  • When serving, frost the cake and refrigerate for two hours.
  • If desired, sprinkle chopped pistachios on top.
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