Discover the perfect balance of nutty pistachio and sweet pineapple in this light, fluffy cake. Easy to bake and beautifully tropical, it’s ideal for family gatherings, potlucks, or a sweet treat any day. Topped with a creamy pistachio frosting and garnished with chopped pistachios, this cake looks as good as it tastes.
Ingredients
For the Cake
| Ingredient | Quantity |
|---|---|
| Angel food cake mix | 1 box |
| Pistachio pudding mix | 1 box (3.4 oz) |
| Vegetable oil | ½ cup |
| Eggs | 3 |
| Crushed pineapple with juices | 1 (20 oz) can |
For the Frosting
| Ingredient | Quantity |
|---|---|
| Cool whip, thawed | 1 tub (8 oz) |
| Whole milk | ⅔ cup |
| Pistachio pudding mix | 1 box (3.4 oz) |
| Pistachios, chopped | For decoration |
Instructions
Step 1: Prep & Mix Cake Batter
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large bowl, combine angel food cake mix, pistachio pudding mix, oil, eggs, and crushed pineapple with juices. Beat until smooth and evenly mixed.
Step 2: Bake the Cake
Pour the batter into the prepared dish and bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
Step 3: Make the Frosting
In a separate bowl, whisk together the second box of pistachio pudding mix with whole milk until thickened. Gently fold in the thawed Cool Whip until fully combined and creamy.
Step 4: Frost & Chill
Spread the frosting over the cooled cake and refrigerate at least 2 hours before serving. Sprinkle with chopped pistachios for a beautiful, nutty finish.
This Pistachio Pineapple Cake is a crowd-pleaser that’s light, tropical, and perfectly easy to make at home.
