Pistachio Pineapple Cake

💚 Why You’ll Love This Cake

• Beautiful and unique: The subtle green color and tropical flavor make it a showstopper.
• Quick and easy: Starts with a boxed cake mix but tastes completely homemade.
• Perfectly moist: The pineapple adds natural sweetness and keeps every bite tender.
• Crowd-pleaser: Great for birthdays, Easter, St. Patrick’s Day, or any celebration.

🧂 Ingredients

For the Cake:

• 1 box white or yellow cake mix
• 1 box (3.4 oz) instant pistachio pudding mix
• 4 large eggs
• 1 cup club soda (or lemon-lime soda)
• ½ cup vegetable oil
• 1 can (8 oz) crushed pineapple, undrained

For the Frosting:

• 1 box (3.4 oz) instant pistachio pudding mix
• 1 can (8 oz) crushed pineapple, undrained
• 1 container (8 oz) whipped topping (like Cool Whip)

Optional Garnish:

• Chopped pistachios
• Maraschino cherries
• Shredded coconut

👩‍🍳 Instructions

1. Preheat the oven:
   Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish or two 9-inch round pans.
2. Mix the batter:
   In a large mixing bowl, combine cake mix, pistachio pudding mix, eggs, soda, oil, and crushed pineapple (with juice). Beat on medium speed for 2–3 minutes until smooth and creamy.
3. Bake:
   Pour the batter into the prepared pan(s). Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
   Allow to cool completely before frosting.
4. Make the frosting:
   In a medium bowl, mix the pistachio pudding mix with the crushed pineapple (juice included). Gently fold in the whipped topping until light and fluffy.
5. Frost and chill:
   Spread the frosting evenly over the cooled cake. Refrigerate for at least 2 hours before serving — this helps the flavors meld and the texture set beautifully.
6. Garnish (optional):
   Sprinkle chopped pistachios, add a few maraschino cherries, or dust with coconut for a festive finish.

🍍 Serving Suggestions

This Pistachio Pineapple Cake is wonderful served chilled. It’s light yet indulgent — the perfect ending to a summer meal or holiday feast. Pair it with:

• Fresh berries or fruit salad
• A cup of hot coffee or tea
• A scoop of vanilla or coconut ice cream for extra indulgence

💡 Tips for Success

• Use instant pudding only: Cook-and-serve pudding won’t set properly in this recipe.
• Don’t skip the chilling time: It helps the cake firm up and enhances the flavor.
• Make it fancy: Turn this into a layer cake by baking in two round pans and frosting between layers.
• Add crunch: Sprinkle chopped pistachios between layers or on top for extra texture.

🧁 Variations

• Lighter version: Use sugar-free pudding mix and light whipped topping.
• Tropical twist: Add shredded coconut to the batter or frosting.
• Cupcake version: Bake in lined muffin tins for 18–20 minutes for individual servings.

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