Indulge in a moist, flavorful cake combining the nutty richness of pistachios and the tangy sweetness of pineapple. Perfect for any occasion, this recipe is as easy as it is delicious.
Ingredients
Cake:
1 box yellow cake mix
1 pistachio pudding mix (3.4 oz)
4 large eggs
1 cup crushed pineapple with juice
1/2 cup vegetable oil, 1/2 cup water
1 pistachio pudding mix
1 cup cold milk
1 whipped topping (8 oz)
1/2 cup drained pineapple
Instructions
Make Batter: Mix cake ingredients until smooth; bake at 350°F for 30–35 minutes. Cool completely.
Prepare Frosting: Combine pudding mix with milk; fold in whipped topping and pineapple.
Assemble: Frost the cooled cake, chill for an hour, and serve.
Enjoy the perfect balance of tangy pineapple and nutty pistachio in this tropical delight!
