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Ingredients
Scale
- 1 box yellow cake mix
- 3 large eggs
- 3.4 ounces instant pistachio pudding mix (for the cake)
- ½ cup vegetable oil
- 20 ounces crushed pineapple, undrained
- Green gel food coloring (optional)
- 3.4 ounces instant pistachio pudding mix (for the frosting)
- 1 ½ cups cold milk
- 8 ounces whipped topping, thawed
- ⅓ cup pistachios, chopped
Instructions
- Preheat oven to 350°F and prepare a 9×13 inch baking pan with non-stick spray.
- In a mixing bowl, combine cake mix, eggs, pudding mix, oil, and crushed pineapple; mix until smooth.
- Pour batter into the prepared pan and bake for 35-40 minutes; let cake cool completely.
- For frosting, whisk together pudding mix and milk, then fold in whipped topping.
- Frost the cooled cake and sprinkle with chopped pistachios.
- Refrigerate for at least 30 minutes before serving.
Notes
Ensure the cake is completely cool before adding frosting for the best results.
Use finely chopped pistachios for a smoother texture on top.
You can adjust food coloring for the desired cake color.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 290
- Sugar: 22
- Sodium: 250
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
- Cholesterol: 55