This Pistachio Pineapple Cake is a wonderfully moist and flavorful dessert, combining the airy lightness of angel food cake with the vibrant taste of pistachio and the sweet tang of pineapple. Topped with a creamy, fluffy pistachio-infused frosting, it’s a refreshing and easy-to-make cake that’s perfect for any occasion.

Pistachio Pineapple Cake

Ingredients:

For the Cake:

For the Frosting:

Instructions:

1. Preheat Oven & Prep Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare Cake Batter: In a large bowl, combine the angel food cake mix, the first 3.4 oz box of pistachio pudding mix, ½ cup vegetable oil, 3 eggs, and the 20 oz can of crushed pineapple with its juices (do not drain the pineapple). Beat with an electric mixer or whisk until all ingredients are well combined and the batter is smooth.
3. Bake Cake: Transfer the prepared batter to the greased baking dish and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
4. Cool Cake: Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
5. Make the Frosting: While the cake is cooling, prepare the frosting. In a medium bowl, whisk together the second 3.4 oz box of pistachio pudding mix and ⅔ cup whole milk. Continue whisking until the mixture thickens significantly. Once thickened, gently fold in the 8 oz tub of thawed cool whip until it is fully combined and the frosting is light and airy.
6. Frost & Chill: Once the cake is completely cool, spread the pistachio-cool whip frosting evenly over the top of the cake. Cover the frosted cake with plastic wrap and chill in the refrigerator for at least 2 hours before serving. This allows the frosting to set properly.
7. Decorate & Serve: If desired, top with chopped pistachios for decoration just before serving. Slice and enjoy!