I first discovered this recipe at a family reunion. My cousin, known for her creative baking, brought out this vibrant green cake that instantly caught everyone’s attention. The first bite was a revelation – the moistness from the pineapple, the subtle nutty flavor from the pistachio, and the light, airy texture from the angel food cake mix were perfectly balanced. It quickly became a family favorite, and I’ve been making it ever since, adding my own twists along the way.
Ingredients
For the Cake:
1 box of angel food cake mix
1 3.4 oz box of pistachio pudding mix
½ cup of vegetable oil
3 eggs
20 oz can of crushed pineapple (do not drain the juices)
For the Frosting:
⅔ cup of whole milk
1 3.4 oz box of pistachio pudding mix
1 container of Cool Whip
Chopped pistachios (for garnish and extra crunch)
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Grease a 9×13 inch baking dish thoroughly to ensure the cake doesn’t stick.
Prepare the Cake Batter:
In a large mixing bowl, combine the angel food cake mix and the pistachio pudding mix.
Add the vegetable oil, eggs, and the entire can of crushed pineapple, including the juice.
Using an electric mixer or a whisk, blend the ingredients together until you achieve a smooth batter.
Bake the Cake:
Pour the batter into the greased 9×13 inch baking dish.
Place the dish in the preheated oven and bake for about 30-35 minutes.
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready.
Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
Prepare the Frosting:
In a medium bowl, whisk together the pistachio pudding mix and the whole milk. Continue whisking until the mixture thickens.
Fold in the Cool Whip gently until it is fully incorporated and smooth.
Frost the Cake:
Once the cake has cooled completely, spread the pistachio frosting evenly over the top.
Refrigerate the cake for at least a couple of hours to allow the frosting to set and the flavors to meld.
Garnish and Serve:
Just before serving, sprinkle the chopped pistachios over the top of the cake for an added crunch and visual appeal.
Slice into squares and serve chilled.
Variations and Tips
Add Extra Texture: You can add crushed walnuts or almonds to the batter for an extra crunch.
Alternative Frosting: If you prefer a different frosting, cream cheese frosting with a hint of lemon can complement the flavors well.
Lighter Version: Substitute the vegetable oil with unsweetened applesauce to reduce the fat content.
Coconut Twist: Add shredded coconut to the batter or as a garnish on the frosting for a tropical twist.
Conclusion
The Pistachio Pineapple Cake is a delightful, easy-to-make treat that is perfect for any occasion. The combination of the unique flavors and the moist texture makes it a crowd-pleaser. The simplicity of the recipe, requiring only a handful of ingredients, means you can whip it up quickly, even for last-minute gatherings.
The vibrant green color from the pistachio pudding mix not only adds an element of surprise but also makes the cake visually appealing. The crushed pineapple adds a subtle sweetness and moisture, ensuring every bite is deliciously soft and flavorful. The creamy pistachio frosting, topped with crunchy chopped pistachios, adds the perfect finishing touch.
Whether you’re an experienced baker or a novice, this cake is straightforward to prepare and promises impressive results. Its unique flavor profile and moist texture will make it a favorite at any event. So, gather your ingredients, preheat your oven, and enjoy making and eating this delightful Pistachio Pineapple Cake!
