PISTACHIO PINEAPPLE CAKE

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Pistachio Pineapple Cake – Quick and easy cake with ONLY 5 ingredients! A delicious frosting with only 4 ingredients!

INGREDIENTS

  • 1 box Angel Food Cake
  • 1 3.4 ounce box Pistachio Pudding Mix
  • ½ cup vegetable oil
  • 3 eggs
  • 20 ounce can crushed pineapple with juice

FROSTING

  • 8 ounce can, refrigerated, thawed
  • ⅔ cup whole milk
  • 1 90 ml can pistachio pudding
  • Chopped pistachios for garnish

INSTRUCTIONS

    1. Preheat the oven to 350 degrees and grease a 9×13 baking dish.
    2. In a large bowl, combine cake mix, pudding mix, oil, eggs and pineapple juice. Beat until well mixed.

    1. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. Allow the cake to cool.
    2. To prepare the icing: Mix the second pudding mixture with the milk until the mixture thickens. Mix with a cool whisk until completely combined.

  1. Freeze the cake and let it cool for 2 hours before serving. Sprinkle with chopped pistachios if desired.

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