A light and moist cake with crushed pineapple and pistachio flavor topped with creamy pistachio frosting.
Print
Pin
Calories: 310kcal
Equipment
- 9×13 baking pan
- mixing bowls
- electric mixer
- spatula
Ingredients
- 1 box angel food cake mix
- 1 box pistachio pudding mix (3.4 oz)
- 1/2 cup vegetable oil
- 3 eggs
- 1 can crushed pineapple with juices (20 oz)
- 1 tub Cool Whip, thawed (8 oz)
- 2/3 cup whole milk
- 1 box pistachio pudding mix (3.4 oz for frosting)
- 1/3 cup chopped pistachios
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking pan.
- Combine angel food cake mix, pistachio pudding mix, oil, eggs, and crushed pineapple with juice in a bowl.
- Beat until smooth and fully combined.
- Pour batter into prepared baking pan and spread evenly.
- Bake for 30–35 minutes until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely.
- Whisk milk and pudding mix together until thickened.
- Fold in Cool Whip until smooth.
- Spread frosting evenly over cooled cake.
- Sprinkle chopped pistachios on top.
Notes
Chill the cake for 1–2 hours before serving for the best flavor and texture.
Nutrition
Calories: 310kcal | Carbohydrates: 38g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 280mg | Potassium: 150mg | Fiber: 1g | Sugar: 26g | Vitamin A: 250IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 1mg