Pistachio Cake
Made with yellow cake mix, crushed pineapple, and pistachio pudding, this Pistachio Cake is incredibly moist and flavorful - not to mention easy to make!
Servings: 12 slices
Calories: 293kcal
Ingredients
- 1 box yellow cake mix
- 3 large eggs
- 3.4 ounce instant pistachio pudding mix
- ½ cup vegetable oil
- 20 ounce can crushed pineapple undrained
- Green gel food coloring optional
Frosting Ingredients:
- 3.4 ounce instant pistachio pudding mix
- 1 ½ cups cold milk
- 8 ounces whipped topping (thawed)
- ⅓ cup pistachios chopped
Instructions
- Preheat the oven to 350 degrees. Spray a 9x13 pan with non-stick spray and sit aside.
- In a large bowl, add in yellow cake mix,eggs, instant pudding mix, vegetable oil, crushed pineapple and a few drops of food coloring (if you wish).
- With a hand mixer, mix all ingredients on medium until well combined.
- Pour batter into a 9x13 pan and bake for 35-40 minutes or until a tester comes out clean.
- Let the cake cool completely on a cooling rack.
Frosting Directions:
- In a large bowl, add instant pistachio pudding mix and milk and whisk until well combined.
- Let sit for 5 minutes until the pudding mix has firmed.
- Fold in the whipped topping into the pudding.
- Spread the frosting on the cooled cake and sprinkle pistachios on top.
- Place cake in the refrigerator for 30 minutes up to overnight before serving.
Notes
Store leftover pistachio cake, covered, in the fridge for up to 5 days.
Nutrition
Calories: 293kcal | Carbohydrates: 38g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 343mg | Potassium: 116mg | Fiber: 1g | Sugar: 21g | Vitamin A: 123IU | Vitamin C: 0.2mg | Calcium: 138mg | Iron: 1mg