🍍🍰🥜 Happy Easter, everyone! Last year, I made this amazing Pineapple Pistachio Cake and it was a hit with my dad. So, I promised him I’ll be making it again this year and he can’t wait! If you want to try it too, check out the recipe below. Trust me, it’s a mouth-watering dessert that you and your loved ones will surely enjoy. 🤤👨👩👧👦
I made this delicious Pineapple Pistachio Cake for Easter last year, and my dad has been raving about it ever since! I promised him that I would do it again this year, and he is looking forward to it.
Here is the recipe for this mouth-watering dessert:
Ingredients:
1 box angel food cake mix
1 box (3.4 oz) pistachio pudding mix
1/2 cup vegetable oil
3 eggs
20 oz crushed pineapple, undrained
For the icing:
1 box (3.4 oz) pistachio pudding mix
2/3 cup whole milk
8 oz tub Cool Whip, thawed
Chopped pistachios, for garnish
Instructions:
Preheat oven to 350°F and grease a 9 x 13 inch baking dish.
In a large bowl, combine the angel food cake mix, pistachio pudding mix, vegetable oil, eggs and crushed pineapple (with its juice). Beat until well blended.
Pour the batter into the prepared baking dish and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
For frosting, mix pistachio pudding mix and milk until mixture thickens. Stir in thawed Cool Whip until completely blended.
Frost the cake with the pudding mixture and refrigerate for 2 hours.
Before serving, sprinkle chopped pistachios on top of the cake for extra crunch and flavor.
Savor the delicacy of this Pistachio Pineapple Cake with your loved ones!