Pistachio Pineapple Cake
Ingredients
- 1 box pistachio cake mix
- 1 can (20 oz) crushed pineapple with juice
- 3 large eggs
- ½ cup vegetable oil
Topping (optional but delicious )
- 1 box (3.4 oz) instant pistachio pudding mix
- 1 cup cold milk
- 1 tub (8 oz) whipped topping (Cool Whip), thawed
- Chopped pistachios (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, mix cake mix, crushed pineapple (juice included), eggs, and oil until smooth.
- Pour batter into prepared pan and bake 30–35 minutes, or until a toothpick comes out clean.
- Let the cake cool completely.
- For topping: whisk pudding mix with cold milk until thick, then fold in whipped topping.
- Spread topping evenly over cooled cake.
- Sprinkle with chopped pistachios if desired.
- Chill at least 1 hour before serving.
Tips
- Super moist cake thanks to the pineapple
- Can be made a day ahead – tastes even better chilled
- Perfect for potlucks & family gatherings
