Pistachio Pineapple Cake

Ingredients

Cake Ingredients:

1 package angel food cake mix

1 package (3.4 ounces) instant pistachio pudding mix

½ c vegetable oil

3 large eggs

1 can (20 ounces) crushed pineapple, not drained

Frosting Ingredients:

1 container (8 ounces) whipped topping, thawed

⅔ c whole milk

1 package (3.4 ounces) instant pistachio pudding mix

Chopped pistachios, for garnish

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a baking dish measuring 9×13 inches.

Take a mixing bowl. Combine the angel food cake mix, pistachio pudding mix, vegetable oil, eggs and the entire can of crushed pineapple (including its juice). Mix these ingredients well until they are thoroughly combined.

Pour the batter into the greased baking dish. Smooth out the surface. Place it in the preheated oven. Allow it to bake for 30 to 35 minutes. To check if it’s done insert a toothpick, into the center of the cake. If it comes out clean then your cake is ready.

Once baked remove the cake from the oven. Allow it to cool down to room temperature.

While waiting for the cake to cool prepare your frosting. In a bowl thicken up your second pistachio pudding mix by adding milk. After that gently fold in thawed whipped topping until they are fully incorporated.

Spread a layer of frosting over your cooled cake. Once frosted place it in your refrigerator for around 2 hours to chill properly.

Before serving decorate your cake by sprinkling chopped pistachios on top.

Indulge, in the Pistachio Pineapple Cake. Savor every bite!

Notes:

If you’re yearning for the experience of our Pistachio Pineapple Cake but require a gluten-free option don’t worry! You can easily make adjustments, to the recipe to suit your needs while still savoring the tantalizing flavors and textures.

To begin substitute the angel food cake mix with a gluten-free version. There are brands that offer delicious gluten-free cake mixes that will pair perfectly with the unique combination of pistachio and pineapple in this recipe.

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Additionally ensure that your pistachio pudding mix is also gluten-free. While many pudding mixes are naturally gluten-free it’s always wise to check the labels, for any hidden sources of gluten or cross-contamination warnings.

Nutrition Information:

Frequently Asked Questions:

Can I use a different cake mix if I don’t have angel food cake mix?

While angel food cake mix is preferred for its light and fluffy texture, you can experiment with other white cake mixes as a substitute.

Can I use fresh pineapple instead of canned pineapple?

Yes, you can use fresh pineapple, but make sure to finely chop it and include any juice released during chopping to maintain the moisture level.

What size baking dish should I use for this cake?

Use a 9×13-inch baking dish for this recipe.

Can I make this cake without the pistachio pudding mix?

The pistachio pudding mix contributes to the flavor and moistness of the cake. You can omit it, but it will alter the taste and texture.

Is there a substitute for vegetable oil?

You can use other neutral-flavored oils like canola oil or melted butter as a substitute for vegetable oil.

Can I make the cake ahead of time and frost it later?

Yes, you can bake the cake ahead of time and frost it later.

Store the unfrosted cake in an airtight container.

Can I use a different flavor of pudding mix for the frosting?

While pistachio complements the cake flavor, you can experiment with other flavors of instant pudding mix for the frosting.

How long does the cake need to cool before frosting?

Allow the cake to cool to room temperature before frosting, which typically takes about 1-2 hours.

Can I use homemade whipped cream instead of whipped topping?

Yes, you can use homemade whipped cream, but ensure it has a stable consistency to hold up as frosting.

Can I add other nuts besides pistachios for garnish?

Certainly, you can customize the garnish by adding chopped almonds, walnuts, or other nuts of your choice.