Pistachio Pineapple Cake
A moist yellow cake mix sheet cake with pistachio pudding and undrained crushed pineapple, topped with a fluffy pistachio pudding frosting and served cold.
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Ingredients
- 1 box yellow cake mix 15.25 ounces
- 1 box instant pistachio pudding mix 3.4 ounces; for the cake
- 1/2 cup vegetable oil
- 3 eggs large
- 1 can crushed pineapple 20 ounces; do not drain
- 3/4 cup half-and-half for the frosting
- 1/2 cup heavy cream for the frosting
- 1 box instant pistachio pudding mix 3.4 ounces; for the frosting
- 8 ounces Cool Whip thawed
- pistachios finely chopped; optional garnish
Instructions
- Heat the oven to 350°F. Spray a 9x13-inch cake pan with nonstick spray.
- In a large bowl, combine the dry cake mix, one box of the pudding mix, the eggs, the oil and the whole can of pineapple with its juice. Beat with an electric mixer on medium-high speed for 1 to 2 minutes, until thoroughly combined.
- Spread the batter evenly in the pan and smooth the top. Bake for 35 to 40 minutes, until a toothpick inserted into the center comes out clean and the edges pull away from the pan.
- Set the pan on a wire rack and let the cake cool completely to room temperature, about 1 hour.
- Whisk the half-and-half, heavy cream and the second box of pudding mix until combined and beginning to thicken. Let stand for 5 minutes, then stir in the thawed Cool Whip until combined.
- Spread the frosting over the cooled cake. Cover and refrigerate for 2 to 6 hours, or up to overnight, before serving. Add finely chopped pistachios just before serving, if you like.
Notes
The prep time includes about 300 minutes of cooling and chilling. The total time includes cooling and chilling, and the chill can run from 2 to 6 hours or overnight. The pistachio garnish has no set amount and is not counted in the nutrition. Keep the cake refrigerated.
Nutrition
Serving: 1servingCalories: 343kcalCarbohydrates: 47gProtein: 2.9gFat: 16.5gSodium: 420mgFiber: 0.7gSugar: 30.3g
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