Pistachio Pineapple Cake

Introduction

This Pistachio Pineapple Cake is a moist, flavorful dessert that combines the nutty goodness of pistachios with the tropical sweetness of pineapple. Easy to make and absolutely delicious, this cake is perfect for any occasion, from family gatherings to festive celebrations.

Ingredients

For the Cake:

• 1 box yellow cake mix
• 1 package (3.4 oz) pistachio instant pudding mix
• 4 large eggs
• ½ cup vegetable oil
• 1 can (20 oz) crushed pineapple (with juice)
• ½ cup chopped pistachios (optional for extra crunch)

For the Frosting:

• 1 package (3.4 oz) pistachio instant pudding mix
• 1 ½ cups cold milk
• 8 oz whipped topping (Cool Whip or homemade whipped cream)
• ¼ cup chopped pistachios (for garnish)
• Maraschino cherries (optional, for decoration)

Instructions

Step 1: Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a large mixing bowl, combine the cake mix, pistachio pudding mix, eggs, vegetable oil, and crushed pineapple (with juice). Mix until smooth and well combined.
3. Fold in the chopped pistachios if using.
4. Pour the batter into the prepared baking pan and spread evenly.

Step 2: Bake the Cake

1. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
2. Allow the cake to cool completely before frosting.

Step 3: Make the Frosting

1. In a bowl, whisk together the pistachio pudding mix and cold milk until it thickens.
2. Gently fold in the whipped topping until smooth.
3. Spread the frosting evenly over the cooled cake.

Step 4: Garnish and Serve

1. Sprinkle chopped pistachios over the frosting.
2. Decorate with maraschino cherries if desired.
3. Refrigerate for at least 1 hour before serving for best results.

Tips & Variations

• Make it a Layer Cake: Bake in two 9-inch round pans and layer with frosting in between.
• Extra Moisture: Add ½ cup sour cream to the batter for an ultra-moist cake.
• Lighter Version: Use sugar-free pudding mix and a light whipped topping.
• Storage: Store in the refrigerator for up to 4 days.

Conclusion

This Pistachio Pineapple Cake is an easy-to-make, crowd-pleasing dessert with a unique blend of nutty and tropical flavors. Perfect for spring, summer, or any time you crave something sweet and refreshing!

Would you like any alternative ingredient suggestions or presentation ideas?