- Pour the batter into the prepared pan(s) and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
Step 4: Make the Frosting
- In a medium bowl, whisk together the pistachio pudding mix and cold milk until thickened, about 2 minutes.
- Fold in the whipped topping and drained crushed pineapple until well combined.
Step 5: Frost the Cake
- Spread the frosting evenly over the cooled cake.
- Garnish with extra chopped pistachios for added crunch and flavor.
Step 6: Chill and Serve
- Refrigerate the frosted cake for at least 1 hour before serving to allow the flavors to meld.
- Slice and enjoy this tropical and nutty delight!
Why You’ll Love This Cake
- Moist and Flavorful: Pineapple adds moisture, while pistachios bring a rich nuttiness.
- Quick and Easy: Using a cake mix and pudding mix saves time without compromising taste.
- Crowd-Pleaser: Perfect for potlucks, birthdays, or holiday gatherings.
Pro Tips
- Layered Cake Option: If using round pans, add a layer of frosting between the cakes for an elegant presentation.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Variations: Add shredded coconut or white chocolate chips to the batter for extra decadence.
This Pistachio Pineapple Cake is a tropical twist on classic dessert, delivering a perfect balance of sweet and nutty flavors that everyone will adore. 🍍✨🥜
