The main things you will need for this recipe are angel food cake mix, pistachio pudding mix, and a can of crushed pineapple. You will combine those ingredients with three eggs and half a cup of vegetable oil to prepare the batter for baking. If you use a regular 9×13 baking pan, the cake will need to bake for around 30 minutes or until a toothpick inserted comes out clean. Allow the cake to cool down, then make our easy pistachio frosting! Cool whip, a different pudding mix, and a bit of milk are combined to make this topping, which is incredibly delicious. It’s really difficult to resist eating it by the spoonful! Top restaurants close to me.
List of components
1 package of angel food cake
One box of pistachio pudding mix, 3.4 ounces.
1/2 cup of vegetable oil
3 huevos
20-ounce can of crushed pineapple with its juice.
Icing:
8 ounces of thawed whipped topping
Two-thirds cup of whole milk
One box of pistachio pudding mix. Chopped pistachios for topping.
How to Prepare a Cake with Pistachios and Pineapple
Heat the oven to 350 degrees and grease a baking dish that is 9×13 inches in size. In a big bowl, combine the cake mix, pudding mix, oil, eggs, and pineapple with its juices. Mix until everything is well blended. Put the batter in the baking dish and bake for 30-35 minutes or until a toothpick inserted comes out clean. Let the cake cool down. To prepare the icing: Combine the second pudding mix with milk until it becomes thick. Mix the cool whip gently until it is well blended. Put the cake in the fridge for 2 hours before you serve it. Sprinkle with chopped pistachios if you like.
