There’s something utterly magical about combining the tropical allure of pineapples with the rich nuttiness of pistachios. Enter the Pineapple Pistachio Cake – a delightful concoction that’s sure to satiate any dessert enthusiast. With the ease of using just a cake mix, pistachio pudding, and crushed pineapple, you’ll have a showstopper ready in no time. Whether it’s a cozy family get-together, a festive occasion, or simply a treat-yourself kind of day, this cake fits the bill.
Having made this for years, I can attest that my friends and family can’t get enough of it. Even if you’re a baking novice, fear not. The simplicity and foolproof nature of this recipe ensure you’re set for success.
Pondering Some Tweaks? Here Are A Few FAQs:
Can I switch up the cake mix?
Absolutely! While I have a soft spot for the buttery yellow cake mix, using a white, vanilla, or French vanilla mix won’t steer you wrong. Just a tip: steer clear of the mixes that mention ‘extra pudding added.’
Not a fan of chunky pineapple texture?
No worries! If the crushed pineapple bits aren’t to your liking, simply blend them to a smoother consistency before mixing in. The flavor remains, but without the bits.
Thinking of a garnish?
A sprinkle of chopped pistachios on the frosting not only amps up the presentation but also adds a delightful salty crunch. Trust me, it’s the cherry on top!
How do I store this gem of a cake?
Easy-peasy! Just keep it in the original 9×13 baking pan, cover with tin foil, and into the fridge it goes. And yes, those Tupperware containers are great too if you’ve got leftovers… which, let’s be real, is a rare occurrence.
Pineapple Pistachio Cake
Ingredients
For the Pineapple Pistachio Cake:
- Yellow cake mix: 1 box 15.25 oz
- pistachio pudding mix: 1 box 3.4 oz
- 1/2 cup Canola or vegetable oil
- 3 eggs Large
- Crushed pineapple undrained: 1 can (20 oz)
For the Pistachio Pudding Frosting:
- Half and half milk: 3/4 cup
- Heavy cream 1/2 cup
- pistachio pudding mix: 1 box 3.4 oz
- Thawed Cool Whip 8 oz
- pistachios optional: For garnishing – Chopped
Instructions
Cake Preparation:
- Preheat your oven to 350°F and grease a 9×13 baking dish.
- Using a large bowl or a stand mixer, blend the cake mix, pudding mix, oil, eggs, and undrained crushed pineapple.
- Mix for approximately 2 minutes on medium-high speed until smooth.
- Transfer the mixture into your baking dish, ensuring an even spread.
- Bake for 35-40 minutes. The cake is ready when a toothpick inserted comes out clean. Cool thoroughly.
Pistachio Frosting Creation:
- Hold off on frosting until your cake has cooled entirely.
- Mix both milks and the pudding mix in a bowl. Whisk for 1-2 minutes and then allow it to settle for 5 minutes to achieve thickness.
- Introduce the Cool Whip into the mix. Once well combined, lavish your cake with the frosting.
- Shield your cake with foil or a lid. For best flavor infusion, refrigerate for 4-6 hours, or even overnight.
Notes
- Choice of Milk: The two milk varieties recommended, especially heavy cream, add necessary thickness and richness to the frosting. If you’d like to adapt, you can either utilize entirely heavy cream or all half & half, though a mix of both is most favorable.
- Cake Mix Selection: A yellow cake mix is favored, but both white and vanilla variants will also do justice to this dessert.
