@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/pistachio-pineapple-cake/#recipe
headline
namePistachio Pineapple Cake
descriptionPerfectly retro!
urlhttps://12tomatoes.com/pistachio-pineapple-cake
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients
  • 1 box angel food cake
  • 1 3.4oz box pistachio pudding mix
  • ½ cup vegetable oil
  • 3 eggs
  • 20 oz can crushed pineapple with juices
Frosting
  • 8 oz tub cool whip, thawed
  • ⅔ cup whole milk
  • 1 3.4oz box pistachio pudding
  • Pistachios, chopped for decoration
Preparation
  1. Preheat oven to 350 degrees and grease a 9x13 baking dish.
  2. In a large bowl, mix together the cake mix, pudding mix, oil, eggs, and pineapple with juices. Beat until well combined.
  3. Transfer batter to the prepared baking dish and bake for 30-35 minutes or until an inserted tooth pick comes out clean. Allow cake to cool.
  4. To make the frosting: Mix together the second pudding mix and milk until the mixture thickens. Fold in the cool whip until fully combined.
  5. Frost cake and chill for 2 hours before serving. Top with chopped pistachios if desired.
Perfectly retro!
Course: Dessert

Recipe adapted from Hoosierhomemade.com

<< Go Back

Pistachio Pineapple Cake

Pistachio Pineapple Cake

4.7 from 255 votes
Servings: Serves 12
Author: Rachael Murray
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1 box angel food cake
  • 1 3.4oz box pistachio pudding mix
  • ½ cup vegetable oil
  • 3 eggs
  • 20 oz can crushed pineapple with juices

Frosting

  • 8 oz tub cool whip, thawed
  • ⅔ cup whole milk
  • 1 3.4oz box pistachio pudding
  • Pistachios, chopped for decoration

Preparation

  1. Preheat oven to 350 degrees and grease a 9x13 baking dish.
  2. In a large bowl, mix together the cake mix, pudding mix, oil, eggs, and pineapple with juices. Beat until well combined.
  3. Transfer batter to the prepared baking dish and bake for 30-35 minutes or until an inserted tooth pick comes out clean. Allow cake to cool.
  4. To make the frosting: Mix together the second pudding mix and milk until the mixture thickens. Fold in the cool whip until fully combined.
  5. Frost cake and chill for 2 hours before serving. Top with chopped pistachios if desired.