Pistachio Pineapple Cake
Pistachio Pineapple Cake starts with a cake mix & results in a light & airy cake with great pineapple flavor, topped with an incredible pistachio frosting!
Servings: 20 servings
Calories: 234kcal
Ingredients
- 13.25 oz yellow cake mix
- 3.4 oz pistachio pudding mix
- 3 large eggs
- ½ cup vegetable oil
- 15 oz crushed pineapple do not drain
Pistachio Pudding Frosting
- 3.4 oz pistachio pudding mix
- 1 cup milk
- 1 cup heavy cream
- 2 TBSP powdered sugar
- Chopped pistachios
Instructions
- Prep: Preheat the oven to 350°F. Grease and line a 9x13 baking pan with non-stick spray and parchment paper.
- Batter: In a large mixing bowl, combine the cake mix, dry pistachio pudding mix, eggs, vegetable oil, and crushed pineapple. Beat the mixture with an electric hand whisk until combined. Transfer the mixture to your prepared cake pan.
- Bake: Bake for 30 minutes, or until a skewer poked into the center of the cake comes out clean. Leave to cool completely before adding the topping.
- Pistachio frosting: In a mixing bowl, whisk the pistachio pudding mix and milk until smooth and thick. In a separate bowl, combine the heavy cream and powdered sugar, whip with an electric hand whisk until it reaches the stiff peaks stage.
- Fold the whipped cream into the pistachio pudding mixture until combined. Spread the pistachio frosting over the top of the cooled cake. Sprinkle chopped pistachios on the frosting, if desired. Slice, serve, & enjoy!
Notes
This cake should be stored in the fridge in an airtight container and is best enjoyed within 4 days.
Nutrition
Calories: 234kcal | Carbohydrates: 32g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 314mg | Potassium: 79mg | Fiber: 1g | Sugar: 23g | Vitamin A: 246IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg