Pineapple Pistachio Cake with Whipped Topping
A moist pineapple sheet cake with pistachio pudding in the batter, topped with a fluffy pistachio whipped frosting.
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Hand mixer
- Whisk
- Spatula
Ingredients
Main Ingredients
- 1 box white cake mix about 15 oz
- 3 large eggs
- 1 can crushed pineapple 20 oz, with juice
- ½ cup vegetable oil
- 1 box instant pistachio pudding mix 3.4 oz, for the cake
- 1 box instant pistachio pudding mix 3.4 oz, for the frosting
- ⅔ cup whole milk
- 8 oz whipped topping thawed
- 2 tbsp pistachios chopped, for decoration
Instructions
Cooking
- Bake. Heat the oven to 350 degrees F, beat the cake mix, one pudding box, oil, eggs, and pineapple with juice until smooth, and bake in a greased 9x13 dish for 30 to 35 minutes.
- Cool. Cool the cake completely, about 1 hour.
- Frost. Whisk the second pudding box with milk until thick, fold in the whipped topping, and spread over the cake.
- Chill. Refrigerate 2 hours, then top with pistachios and cut into squares.
Notes
Substitutions: Use vanilla pudding in place of pistachio, or add coconut to the frosting.
Tips: Do not drain the pineapple and cool the cake fully before frosting.
Storage: Refrigerate covered up to 3 days. Do not freeze.