Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
Step 2: Make the Cake Batter
In a large mixing bowl, combine the cake mix, pistachio pudding mix, eggs, vegetable oil, and pineapple juice.
Mix on medium speed for about 2 minutes, until smooth.
Fold in the crushed pineapple and chopped pistachios.
Step 3: Bake
Pour the batter into the prepared pan(s) and spread evenly.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before frosting.
Step 4: Make the Frosting
In a medium bowl, whisk together the pistachio pudding mix and cold milk until thickened, about 2 minutes.
Fold in the whipped topping and drained crushed pineapple until well combined.
Step 5: Frost the Cake
Spread the frosting evenly over the cooled cake.
Garnish with extra chopped pistachios for added crunch and flavor.
Step 6: Chill and Serve
Refrigerate the frosted cake for at least 1 hour before serving to allow the flavors to meld.
Slice and enjoy this tropical and nutty delight!
Why You’ll Love This Cake
Moist and Flavorful: Pineapple adds moisture, while pistachios bring a rich nuttiness.
Quick and Easy: Using a cake mix and pudding mix saves time without compromising taste.
Crowd-Pleaser: Perfect for potlucks, birthdays, or holiday gatherings.
Pro Tips
Layered Cake Option: If using round pans, add a layer of frosting between the cakes for an elegant presentation.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations: Add shredded coconut or white chocolate chips to the batter for extra decadence.
This Pistachio Pineapple Cake is a tropical twist on classic dessert, delivering a perfect balance of sweet and nutty flavors that everyone will adore. 🍍✨🥜
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