Description
Sweet Hawaiian pineapple cake brings tropical paradise onto your dessert plate. Moist layers infused with island flavors offer a delightful escape that refreshes and delights you with each heavenly bite.
Ingredients
Scale
Cake Base:
- 1 box angel food cake mix
- 3 large eggs
- 1/2 cup (120 milliliters) vegetable oil
- 1 box (3.4 ounces / 96 grams) pistachio pudding mix
Fruit Ingredient:
- 1 can (20 ounces / 567 grams) crushed pineapple with juices
Topping and Garnish:
- 1 box (3.4 ounces / 96 grams) pistachio pudding mix
- 2/3 cup (160 milliliters) whole milk
- 1 tub (8 ounces / 227 grams) Cool Whip, thawed
- Chopped pistachios (optional)
Instructions
- Heat the oven to create an optimal baking environment at 350°F (175°C).
- Prepare the baking vessel by generously coating a 9×13-inch dish with a light layer of grease.
- Combine cake mix, pistachio pudding mix, eggs, oil, and crushed pineapple in a spacious mixing bowl, blending ingredients thoroughly until a uniform, silky texture emerges.
- Transfer the velvety mixture into the prepared baking dish, ensuring an even distribution.
- Place the cake in the preheated oven and bake for approximately 30-35 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and without wet batter.
- Allow the cake to cool completely, creating a perfect foundation for the luscious topping.
- In a separate bowl, whisk pistachio pudding mix with milk, stirring consistently until the mixture thickens and develops a smooth consistency.
- Gently incorporate Cool Whip into the pudding mixture, folding carefully to maintain a light, creamy texture.
- Once the cake has cooled, spread the prepared frosting evenly across the surface, creating a uniform layer.
- Refrigerate the cake for a minimum of 2 hours, allowing the frosting to set and flavors to meld.
- Just before serving, sprinkle a generous handful of chopped pistachios over the top for a delightful crunch and visual appeal.
Notes
- Select a high-quality cake mix for the best texture and flavor in your pineapple cake.
- Drain pineapple slightly to prevent excess moisture from making the cake too wet, ensuring a perfect consistency.
- Swap vegetable oil with Greek yogurt or applesauce for a healthier, lower-fat version of the cake.
- Toast pistachios before chopping to enhance their nutty flavor and add a delightful crunch to the cake’s topping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 193
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 36 mg