Pistachio Pineapple Cake

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“Made this last Easter and my dad hasn’t stopped talking about it since! haha. I assured him that I will indeed be making it again this year!”


1 box of angel food cake mix
1 package (3.4 oz) of pistachio pudding mix
½ cup of vegetable oil
3 eggs
1 can (20 oz) of crushed pineapple with its juice


1 tub (8 oz) of thawed cool whip
⅔ cup of whole milk
1 package (3.4 oz) of pistachio pudding mix
Chopped pistachios for decoration


Preheat your oven to 350 degrees and grease a 9×13 baking dish.
In a large bowl, combine the angel food cake mix, pistachio pudding mix, vegetable oil, eggs, and crushed pineapple with its juice. Beat the mixture until well combined.
Pour the batter into the greased baking dish and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool.
To prepare the frosting, mix the second package of pistachio pudding mix with the whole milk until the mixture thickens. Then, fold in the thawed cool whip until fully combined.
Frost the cooled cake and refrigerate for 2 hours before serving. If desired, sprinkle the top with chopped pistachios for decoration.
Enjoy this delightful Pistachio Pineapple Cake that will surely impress your family, just like it did last Easter! Your dad won’t stop talking about it, and you’re ready to make it again this year to create more sweet memories.

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