Description
A delightful and creamy cake that combines the flavors of pistachio and pineapple, perfect for any occasion.
Ingredients
Scale
- 1 box yellow cake mix (or white cake mix)
- 1 cup crushed pineapple (drained, reserve juice)
- ½ cup pineapple juice (from drained pineapple)
- ½ cup vegetable oil
- 3 large eggs
- 1 package (3.4 oz) instant pistachio pudding mix (for filling)
- 1 ½ cups cold milk (for filling)
- 1 cup heavy cream (whipped) OR 1 tub (8 oz) whipped topping (for filling)
- 1 cup crushed pineapple (well drained, for filling)
- 1 package (3.4 oz) instant pistachio pudding mix (for topping)
- 1 ½ cups cold milk (for topping)
- 1 cup heavy cream (whipped) or whipped topping (for topping)
- ½ cup chopped pistachios (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 or loaf-style pan.
- In a bowl, combine cake mix, pineapple juice, oil, and eggs. Mix until smooth.
- Fold in crushed pineapple.
- Pour into prepared pan and bake 25–30 minutes, or until a toothpick comes out clean.
- Cool completely.
- In a bowl, whisk pistachio pudding mix with cold milk until thickened.
- Fold in whipped cream/topping.
- Stir in drained pineapple.
- Spread mixture evenly over cooled cake.
- Whisk second package of pudding mix with milk until thick.
- Fold in whipped cream/topping.
- Spread over filling layer.
- Refrigerate at least 2 hours before serving for best texture.
- Sprinkle with chopped pistachios before serving.
Notes
- For a lighter version, use whipped topping instead of heavy cream.
- Ensure the pineapple is well-drained to avoid a soggy cake.
- This cake can be made a day in advance for better flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg