Pistachio Pineapple Cake

We love a good baking shortcut and the one we have for you today is incredibly delicious! This recipe takes a simple angel food cake loaf mix and transforms it into a dessert worthy of any special occasion! The dough is ready in just a few minutes and you will be pacing around the kitchen waiting for it to be ready because it smells absolutely heavenly as it bakes. This Pistachio Pineapple Cake is truly everything we could want in a simple sweet. But you don’t have to take our word for it.Let’s see how to make one yourself!

The main ingredients in this recipe are angel food cake mix, pistachio pudding mix, and a can of crushed pineapple. You mix them with three eggs and half a cup of vegetable oil and your dough is ready to bake. If using a standard 9×13 baking dish, the cake will bake for about 30 minutes or until a toothpick inserted into it comes out clean. Let the cake cool and then make our easy pistachio frosting!A cold shake, more pudding mix and a splash of milk make this dressing and it couldn’t be more heavenly. It’s very hard to resist the temptation to eat it by the spoonful!

INGREDIENTS

• 1 box angel food cake
• 1 3.4 ounce box pistachio pudding mix
• ½ cup vegetable oil
• 3 eggs
• 20 ounce can crushed pineapple with juices

ICE CREAM

• 8 ounce jar cold smoothie, thawed
• ⅔ cup whole milk
• 1 3.4 ounce box pistachio pudding
• Chopped pistachios for garnish

PREPARATION

Preheat the oven to 350 degrees and grease a 9×13 baking dish.
In a large bowl, stir together cake mix, pudding mix, oil, eggs, pineapple and juice. Beat until well mixed.Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick comes out clean. Allow the cake to cool.
For the glaze: Mix the second pudding mixture and the milk until the mixture thickens. Stir in cold batter until completely combined.
Brush the cake with icing and let it cool for 2 hours before serving.Top with chopped pistachios if desired.

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