🌿🍍 Pineapple Paradise Cake ✨
A refreshing blend of pistachio and pineapple, layered with creamy frosting and topped with crunchy pistachios!
Ingredients
- 1 (3.4 oz) box pistachio pudding mix
- 1 box angel food cake mix
- 3 eggs
- 1 (20 oz) can crushed pineapple with juices
- 1/2 cup vegetable oil
- 1 (3.4 oz) box pistachio pudding mix (for frosting)
- 2/3 cup whole milk
- 8 oz tub cool whip, thawed
- Chopped pistachios (for decoration)
Directions
- Preheat: Set oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mix Batter: In a large bowl, combine cake mix, pudding mix, oil, eggs, and pineapple with juices. Beat until smooth.
- Bake: Transfer batter to dish. Bake 30–35 minutes until toothpick comes out clean. Cool completely.
- Frosting: Mix pudding mix with milk until thick. Fold in cool whip until creamy.
- Assemble: Frost cooled cake. Chill at least 2 hours.
- Decorate: Sprinkle chopped pistachios on top before serving.
Details
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: ~40–45 minutes
- Yield: 12 servings
- Kcal: ~200 kcal per serving
✨ Light, nutty, and tropical—this cake is a paradise on a plate!