Pistachio Pineapple Cake, 1st Recipes Style (Print Version)
A soft pistachio pineapple sheet cake with crushed pineapple, pudding mix, fluffy frosting, and chopped pistachios.
# Ingredients:
For the cake
01 -
1 box (15.25 oz / 432 g) yellow cake mix
02 -
1 box (3.4 oz / 96 g) instant pistachio pudding mix
03 -
1 can (20 oz / 567 g) crushed pineapple, undrained
04 -
3 large eggs, room temperature
05 -
1/2 cup (120 ml) vegetable oil or canola oil
06 -
1/4 teaspoon almond extract, optional
07 -
Nonstick baking spray or butter, for the pan
For the frosting and topping
08 -
1 box (3.4 oz / 96 g) instant pistachio pudding mix
09 -
1 1/4 cups (300 ml) cold whole milk
10 -
1 tub (8 oz / 226 g) frozen whipped topping, thawed
11 -
1/3 cup (40 g) chopped pistachios
# Instructions:
01 -
Heat the oven to 350 F. Grease a 9x13 inch baking dish well with baking spray or butter.
02 -
In a large bowl, combine the cake mix, one box of dry pistachio pudding mix, undrained crushed pineapple, eggs, oil, and almond extract if using. Beat on medium speed for about 2 minutes, scraping the bowl once.
03 -
Spread the batter evenly in the prepared pan. Bake for 30-35 minutes, until the center springs back lightly and a toothpick inserted near the center comes out clean.
04 -
Place the pan on a wire rack and cool the cake completely before frosting. Do not frost while warm.
05 -
Whisk the second box of dry pistachio pudding mix with the cold milk for 2 minutes, until thick. Fold in the thawed whipped topping until smooth and fluffy.
06 -
Spread the frosting over the cooled cake and sprinkle with chopped pistachios. Cover and refrigerate for at least 2 hours before slicing.
# Notes:
01 -
Chill at least 2 hours before serving for the cleanest slices.
02 -
Use instant pudding mix, not cook-and-serve pudding.
03 -
Store covered in the refrigerator for 3-4 days.