Description
Moist pineapple pistachio cake delights palates with tropical flavor combinations. Nutty pistachios and sweet pineapple create a harmonious dessert you’ll savor with pure culinary pleasure.
Ingredients
Scale
- 1 package (15.25 oz/432 g) yellow cake mix
- 1 package (3.4 oz/96 g) instant pistachio pudding mix (for cake)
- 3 large eggs
- 1/2 cup (120 ml) canola or vegetable oil
- 1 can (20 oz/567 g) crushed pineapple (with liquid)
- 1 package (3.4 oz/96 g) instant pistachio pudding mix (for frosting)
- 3/4 cup (180 ml) half-and-half milk
- 1/2 cup (120 ml) heavy cream
- 8 oz (226 g) thawed Cool Whip
- Chopped pistachios (optional)
Instructions
- Preheat the oven to 350°F and coat a 9×13 baking dish with non-stick cooking spray.
- In a large mixing bowl, combine yellow cake mix, pistachio pudding mix, oil, eggs, and crushed pineapple. Blend using a handheld mixer on medium-high speed for two minutes until smooth and homogeneous.
- Pour the batter into the prepared baking dish, spreading it evenly across the surface.
- Bake for 35-40 minutes, checking doneness by inserting a toothpick into the center. The toothpick should come out clean without raw batter.
- Remove from the oven and transfer to a cooling rack, allowing the cake to reach room temperature completely.
- Prepare the frosting by whisking half-and-half milk, heavy cream, and pistachio pudding mix for 1-2 minutes until well integrated.
- Let the frosting mixture rest for 5 minutes to thicken slightly.
- Fold in the thawed Cool Whip, ensuring thorough and uniform incorporation.
- Once the cake has cooled completely, spread the frosting evenly across the top.
- For enhanced flavor development, refrigerate the cake for 4-6 hours or overnight before serving, though this step is optional.
Notes
- Transform this cake into a gluten-free delight by substituting the yellow cake mix with a gluten-free alternative, ensuring everyone can enjoy this sweet treat.
- Enhance moisture and richness by replacing oil with Greek yogurt or applesauce, creating a lighter yet equally delectable dessert.
- Elevate the texture by gently folding chopped pistachios into the batter, adding a delightful crunch and boosting the nutty flavor profile.
- Experiment with dairy-free options by using coconut cream instead of half-and-half and a non-dairy whipped topping, making the cake suitable for various dietary needs.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 288 kcal
- Sugar: 22 g
- Sodium: 291 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 52 mg