mouth-watering dessert

🍍🍰πŸ₯œ 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. πŸ€€πŸ‘¨β€πŸ‘©β€πŸ‘§β€πŸ‘¦

343950139 1038622780501595 3071252769650698668 n

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 350Β°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.

See also  SOUTHERN POTATO SALAD

Savor the delicacy of this Pistachio Pineapple Cake with your loved ones!

Leave a Comment