Description
A moist and flavorful cake combining the unique taste of pistachios with tangy pineapple, perfect for any gathering.
Ingredients
Scale
- 1 box Yellow boxed cake mix (just the dry mix)
- 1 small box Pistachio instant pudding
- 3 pieces Eggs (Usually three works)
- 1/3 cup Vegetable oil (You can also use melted butter)
- 1 big can Crushed pineapple (Juice included)
- 1/2 cup Chopped pistachios (Optional for extra crunch)
Instructions
- Preheat your oven to 350°F (175°C).
- Crack the eggs into a mixing bowl.
- Pour in the yellow cake mix and pistachio pudding mix.
- Add the vegetable oil and crushed pineapple with juice.
- Mix everything together by hand or with a mixer until combined.
- Pour the batter into a greased 9×13 baking pan and smooth it out.
- Bake for about 30–35 minutes, or until the edges are golden and the middle springs back.
- Let the cake cool before adding any topping.
Notes
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: Pistachio Pineapple Cake