Certainly! Here’s a recipe for a delightful Pistachio Pineapple Cake:
Ingredients:
For the Cake:
- 1 box (18.25 oz) yellow cake mix
- 1 package (3.4 oz) instant pistachio pudding mix
- 4 large eggs
- 1 cup vegetable oil
- 1 cup crushed pineapple, undrained
For the Frosting:
- 1 package (3.4 oz) instant pistachio pudding mix
- 1 cup milk
- 1 container (8 oz) whipped topping (e.g., Cool Whip)
Optional Garnish:
- Chopped pistachios
- Crushed pineapple
Instructions:
For the Cake:
- Preheat your oven to the temperature specified on the cake mix box.
- In a large mixing bowl, combine the yellow cake mix, instant pistachio pudding mix, eggs, vegetable oil, and crushed pineapple. Mix until well combined.
- Grease and flour a 9×13-inch baking pan.
- Pour the cake batter into the prepared pan and spread it evenly.
- Bake according to the instructions on the cake mix box or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
For the Frosting:
- In a medium bowl, whisk together the instant pistachio pudding mix and milk until the pudding mix is dissolved and the mixture thickens.
- Fold in the whipped topping until well combined.
- Spread the frosting evenly over the cooled cake.
Optional Garnish:
- Sprinkle chopped pistachios on top of the frosting.
- Add a few spoonfuls of crushed pineapple as a garnish.
- Refrigerate the cake for a couple of hours before serving to allow the flavors to meld.
Serve and enjoy your delicious Pistachio Pineapple Cake! This cake has a wonderful combination of flavors and a light, moist texture.