Instructions
1. Bake the Cake:
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Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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In a large bowl, combine the cake mix, pudding mix (1 box), eggs, oil, and the entire can of pineapple with juice.
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Beat with a hand mixer or by hand until the batter is smooth and well combined.
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Pour the batter into the prepared dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Place the pan on a wire rack and allow the cake to cool completely.
2. Make the Frosting:
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In a medium bowl, whisk the second box of pistachio pudding mix with the cold milk for 2 minutes until it thickens.
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Gently fold in the thawed cool whip until the mixture is smooth and fully combined.
3. Assemble:
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Spread the frosting evenly over the completely cooled cake.
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Refrigerate for at least 2 hours to allow the frosting to set and the flavors to meld.
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Just before serving, sprinkle with chopped pistachios for garnish, if desired.
Helpful Tips
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Do Not Drain: Using the pineapple juice is essential for the cake’s moisture and flavor.
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Chill Time: Don’t skip the chilling step—it makes the cake easier to slice and improves the texture.
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Make Ahead: This cake tastes even better the next day. Prepare it a day in advance and keep it covered in the refrigerator.
Prep Time: 10 minutes | Cook Time: 35 minutes | Chill Time: 2 hours | Servings: 12
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