Easy Pistachio Pineapple Cake
This Easy Pistachio Pineapple Cake is a moist, chilled dessert made with angel food cake mix, pistachio pudding, crushed pineapple, Cool Whip, milk, and chopped pistachios.
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Servings: 12
Ingredients
Cake
- 1 box angel food cake mix
- 1 box instant pistachio pudding mix 3.4 oz
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can crushed pineapple with juices 20 oz
Frosting
- 1 tub Cool Whip 8 oz, thawed
- 2/3 cup whole milk
- 1 box instant pistachio pudding mix 3.4 oz
- Chopped pistachios for decoration, optional
Instructions
- Preheat the oven to 350°F.
- Grease a 9x13-inch baking dish with nonstick cooking spray or a suitable baking grease.
- In a large mixing bowl, combine the angel food cake mix, 1 box of instant pistachio pudding mix, vegetable oil, eggs, and the full can of crushed pineapple with juices.
- Beat the mixture until the batter is fully combined and no dry pockets of cake mix remain.
- Transfer the batter to the prepared baking dish.
- Spread the batter evenly in the dish using a spatula.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven.
- Allow the cake to cool completely in the baking dish before frosting.
- To prepare the frosting, add the second box of instant pistachio pudding mix and the whole milk to a medium mixing bowl.
- Whisk until the pudding mixture thickens.
- Gently fold in the thawed Cool Whip until the frosting is smooth and fully combined.
- Spread the pistachio frosting evenly over the cooled cake.
- Sprinkle chopped pistachios over the top, if desired.
- Refrigerate the frosted cake for at least 2 hours before serving.
- Slice into 12 servings and serve chilled.
- Store any leftovers covered in the refrigerator.
Notes
To make this Easy Pistachio Pineapple Cake gluten free, use a certified gluten-free angel food cake mix.
Confirm that both boxes of pistachio pudding mix are labeled gluten free, as some pudding mixes may contain gluten-based additives or cross-contamination warnings.
Use gluten-free whipped topping or verify that the Cool Whip brand being used is gluten free.
Check that the crushed pineapple, chopped pistachios, vegetable oil, and milk are gluten free and free from cross-contact.
Prepare the cake in a clean baking dish with clean utensils to avoid gluten cross-contamination.