Description
This Pistachio Cake is a moist and flavorful dessert combining classic yellow cake mix with instant pistachio pudding and crushed pineapple for a uniquely delicious treat. Finished with a creamy pistachio pudding whipped topping and sprinkled with chopped pistachios, this cake offers a delightful texture and nutty flavor perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 box yellow cake mix
- 3.4 ounce instant pistachio pudding mix (divided, total 6.8 ounces)
Wet Ingredients
- 3 large eggs
- ½ cup vegetable oil
- 20 ounce can crushed pineapple (undrained)
- Green gel food coloring (optional, a few drops)
Topping
- 1 ½ cups cold milk
- 8 ounces whipped topping (thawed)
- â…“ cup pistachios (chopped)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking pan with non-stick cooking spray and set it aside.
- Mix Cake Batter: In a large bowl, combine the yellow cake mix, 3.4 ounces of instant pistachio pudding mix, eggs, vegetable oil, crushed pineapple with its juice, and a few drops of green gel food coloring if desired. Using a hand mixer on medium speed, mix all ingredients until well combined and smooth.
- Bake the Cake: Pour the batter evenly into the prepared 9×13 pan. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and place it on a wire rack to cool completely before adding the topping.
- Prepare the Pudding Whipped Topping: In a bowl, whisk together the remaining 3.4 ounces of instant pistachio pudding mix with 1 ½ cups of cold milk until it begins to thicken. Gently fold in the thawed whipped topping until well incorporated to create a creamy, fluffy topping.
- Top the Cake: Once the cake is completely cooled, spread the pudding whipped topping evenly over the surface. Sprinkle the chopped pistachios on top as a garnish.
- Chill and Serve: Refrigerate the cake for at least 1 hour before serving to allow the topping to set and flavors to meld. Slice into 12 pieces and enjoy!
Notes
- You can omit the green food coloring if you prefer a natural color.
- Make sure the cake is completely cool before spreading the topping to prevent it from melting.
- Chilling the cake before serving enhances the flavor and texture.
- Store leftovers covered in the refrigerator to keep the topping fresh.
- Use chopped pistachios unsalted for best control over saltiness.
