The Easy Pistachio Pineapple Cake is a delightful dessert that combines the tropical sweetness of pineapple with the rich, nutty flavor of pistachios. This cake is not only delicious but also incredibly easy to make, thanks to the use of a boxed angel food cake mix and instant pudding. The first time I made this cake, it quickly became a family favorite. The light and fluffy texture of the angel food cake, paired with the creamy pistachio frosting and the refreshing hint of pineapple, creates a perfect harmony of flavors and textures. Whether you’re preparing a dessert for a special occasion or just want to treat yourself to something sweet, this cake is sure to impress.
Ingredients
For the Cake:
1 box angel food cake mix
1 (3.4 oz) box pistachio pudding mix
1/2 cup vegetable oil
3 eggs
1 (20 oz) can crushed pineapple with juices
For the Frosting:
8 oz tub Cool Whip, thawed
2/3 cup whole milk
1 (3.4 oz) box pistachio pudding mix
Chopped pistachios for decoration (optional)
Instructions
Preparation
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with non-stick cooking spray or a light coating of vegetable oil. This will prevent the cake from sticking to the dish and ensure easy removal after baking.
Mixing the Cake Batter
Combine Dry Ingredients: In a large mixing bowl, combine the angel food cake mix and the pistachio pudding mix. This step integrates the flavors and ensures even distribution of the pudding mix throughout the cake.
Add Wet Ingredients: Add 1/2 cup of vegetable oil, 3 eggs, and the entire can of crushed pineapple along with its juices to the bowl. The pineapple juice adds moisture and flavor to the cake, while the oil and eggs help bind the ingredients and add richness.
Mix the Batter: Using an electric mixer, beat the ingredients together on medium speed until well combined. This should take about 2-3 minutes. Make sure there are no lumps and the batter is smooth and creamy.
Baking the Cake
Transfer to Baking Dish: Pour the batter into the prepared 9×13 inch baking dish, spreading it out evenly with a spatula. This ensures that the cake bakes uniformly.
Bake the Cake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top of the cake should be golden brown and slightly springy to the touch.
Cool the Cake: Remove the cake from the oven and allow it to cool completely in the baking dish. Cooling the cake is essential before applying the frosting to prevent it from melting and becoming runny.
Preparing the Frosting
Mix Pudding and Milk: In a medium bowl, combine the second box of pistachio pudding mix with 2/3 cup of whole milk. Whisk together until the mixture begins to thicken, which should take about 2-3 minutes. The consistency should be smooth and creamy.
Fold in Cool Whip: Gently fold in the thawed Cool Whip until fully combined. Be careful not to overmix, as you want to maintain the light and airy texture of the Cool Whip. The result should be a light, fluffy, and creamy frosting with a delicious pistachio flavor.
Frosting the Cake
Apply the Frosting: Once the cake has completely cooled, spread the pistachio frosting evenly over the top using a spatula. Ensure the frosting covers the entire surface of the cake for a smooth finish.
Chill the Cake: Place the frosted cake in the refrigerator and chill for at least 2 hours before serving. This allows the frosting to set and the flavors to meld together, enhancing the overall taste and texture.
Serving and Decoration
Decorate with Pistachios: Just before serving, sprinkle chopped pistachios over the top of the cake for added texture and a burst of nutty flavor. This step is optional but highly recommended for an extra touch of elegance and taste.
Serve: Cut the cake into squares and serve chilled. Each bite should be a delightful combination of moist, fluffy cake and creamy, nutty frosting with the refreshing taste of pineapple.
Variations and Substitutions
Nut Allergies: If you or your guests have nut allergies, you can omit the chopped pistachios on top. The cake and frosting are delicious on their own.
Dairy-Free Option: Substitute the whole milk with almond milk or another plant-based milk. Use a dairy-free whipped topping instead of Cool Whip.
Low-Fat Option: Use a low-fat or fat-free Cool Whip and a reduced-fat pudding mix to make the cake lighter.
Additional Flavors: Add a teaspoon of coconut extract to the cake batter for a tropical twist. You can also mix in some shredded coconut with the frosting.
Conclusion
The Easy Pistachio Pineapple Cake is a delightful dessert that is sure to become a favorite in your recipe collection. Its light and fluffy texture, combined with the unique flavors of pistachio and pineapple, make it a standout dish that is perfect for any occasion. The ease of preparation, using convenient ingredients like boxed cake mix and instant pudding, means you can whip up this delicious cake in no time. Whether you’re hosting a party, attending a potluck, or simply craving something sweet, this cake is a surefire hit. Enjoy the simplicity and the burst of flavors that this wonderful cake brings to your table.
