A light and fluffy cake combining angel food cake, pistachio pudding, and crushed pineapple, topped with creamy pistachio frosting and chopped pistachios.
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Calories: 320kcal
Equipment
- Large mixing bowl
- Electric mixer or whisk
- 9×13 baking pan
- spatula
Ingredients
- 1 box angel food cake mix
- 1 3.4 oz box pistachio pudding mix (for cake)
- 1/2 cup vegetable oil
- 3 eggs
- 20 oz can crushed pineapple with juices
- 1 3.4 oz box pistachio pudding mix (for frosting)
- 2/3 cup whole milk
- 8 oz thawed whipped topping
- 1/4 cup chopped pistachios
Instructions
- Preheat oven to 350°F (175°C) and grease a baking pan.
- Mix angel food cake mix, pistachio pudding mix, vegetable oil, eggs, and crushed pineapple with juice until smooth.
- Pour batter into prepared pan and bake for 30–40 minutes or until a toothpick inserted in the center comes out clean.
- Cool cake completely before frosting.
- Whisk pistachio pudding mix and milk until thickened.
- Fold in whipped topping gently until smooth and fluffy.
- Spread frosting over cooled cake and sprinkle chopped pistachios on top.
- Refrigerate for at least 1 hour before slicing and serving.
Notes
Chill before serving for clean slices. Use unsalted pistachios for best flavor balance.
Nutrition
Calories: 320kcal | Carbohydrates: 45g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 340mg | Potassium: 180mg | Fiber: 1g | Sugar: 32g | Vitamin A: 4IU | Vitamin C: 8mg | Calcium: 6mg | Iron: 4mg