Here’s everything you need to know about the Pistachio Pineapple Cake recipe from 12 Tomatoes — a moist, retro‑inspired dessert that’s easy to make and perfect for gatherings: (12 Tomatoes)
🌴 Pistachio Pineapple Cake
A classic retro cake combining pistachio flavor with juicy pineapple — sometimes called a variation of a “Watergate cake” because of its vintage pudding cake roots. (Wikipedia)
📋 Ingredients (Serves about 12)
For the Cake
- 1 box (15.25 oz) angel food cake mix
- 1 box (3.4 oz) instant pistachio pudding mix
- ½ cup vegetable oil
- 3 eggs
- 20 oz can crushed pineapple with juices (don’t drain)
For the Frosting
- 8 oz Cool Whip (thawed)
- ⅔ cup whole milk
- 1 box (3.4 oz) instant pistachio pudding mix
- Optional: chopped pistachios for garnish (12 Tomatoes)
🍰 Instructions
- Preheat & prepare pan:
Preheat oven to 350°F (175°C) and grease a 9×13‑inch baking dish. (12 Tomatoes) - Make the cake batter:
In a large bowl, combine the cake mix, pistachio pudding mix, oil, eggs, and crushed pineapple with its juice. Mix until fully combined. (12 Tomatoes) - Bake:
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely. (12 Tomatoes) - Prepare the frosting:
In a bowl, whisk together the pistachio pudding mix and milk until it thickens slightly, then fold in the Cool Whip until smooth. (12 Tomatoes) - Assemble & chill:
Spread the frosting over the cooled cake. Top with chopped pistachios if desired, then chill the cake for at least 2 hours before slicing and serving. (12 Tomatoes)
🍍 Tips
- Keep the pineapple juice: It helps make the cake extra moist. (boldbiteshub.com)
- Serve chilled for the best texture and flavor. (boldbiteshub.com)
If you want, I can also give you a quicker version of this cake or a pistachio pineapple cake without pudding mix recipe!
