Tropical Pistachio Cake Elegant (Printer-Friendly)
A fluffy pistachio and pineapple cake with creamy topping and crunchy nut garnish.
# List of Ingredients:
→ Cake Base
01 -
1 box (3.4 oz) pistachio instant pudding mix
02 -
1 can (20 oz) crushed pineapple with juice
03 -
½ cup vegetable oil
04 -
3 large eggs
05 -
1 box angel food cake mix
→ Frosting
06 -
⅔ cup whole milk
07 -
1 box (3.4 oz) pistachio instant pudding mix
08 -
1 tub (8 oz) whipped topping, thawed
→ Decoration
09 -
Chopped pistachios for garnish
# Preparation Steps:
01 -
Preheat oven to 350°F. Grease or spray a 9x13 inch baking dish to prevent sticking.
02 -
In a large bowl, mix angel food cake mix, pistachio instant pudding mix, eggs, vegetable oil, and crushed pineapple with juice until smooth and free of lumps using a whisk or electric mixer.
03 -
Pour batter into the prepared dish and bake for 30 to 35 minutes. Test doneness by inserting a toothpick in the center; it should come out clean.
04 -
Remove from oven and allow the cake to cool completely in the pan on a wire rack before frosting.
05 -
In a bowl, beat pistachio pudding mix with cold whole milk until it thickens.
06 -
Gently fold thawed whipped topping into the thickened pudding mixture until uniform but do not overmix.
07 -
Spread the frosting over the cooled cake evenly. Cover loosely and refrigerate for at least 2 hours to set.
08 -
Sprinkle chopped pistachios atop the frosted cake just before slicing and serving.
# Additional Suggestions:
01 -
Ensure the cake is fully cooled before frosting to prevent topping from sliding off.