Pistachio Pineapple Cake

Step 3: Bake the Cake

Pour the batter evenly into the prepared pan(s).
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and allow to cool completely in the pan on a wire rack.

Step 4: Prepare the Frosting

In a bowl, whisk together the pistachio pudding mix and milk until thickened (about 1-2 minutes).
Fold in the whipped topping and drained crushed pineapple until smooth and fluffy.
Chill the frosting in the fridge for at least 15 minutes to set.

Step 5: Frost the Cake

Once the cake is fully cooled, spread the pistachio frosting evenly over the top.
For a fancier look, garnish with chopped pistachios, pineapple tidbits, or maraschino cherries.

🌟 Tips for Best Results

Don’t overmix the batter to keep the cake light and fluffy.
Use real whipped cream instead of whipped topping if you prefer a homemade version (but keep the cake refrigerated).
Add shredded coconut to the frosting for a tropical twist.
For a layered cake, double the frosting recipe to ensure even coverage between and on top of the layers.

🥄 Storage Instructions

Store the cake covered in the refrigerator for up to 5 days.
It can also be frozen (frosted or unfrosted) for up to 2 months. Thaw in the fridge overnight before serving.

🎉 Final Thoughts

Pistachio Pineapple Cake is a nostalgic, vibrant dessert that marries nutty richness with bright, fruity notes. Its soft green color and creamy texture make it both a visual and flavorful delight. Whether you make it for a festive occasion or to treat yourself, this cake is sure to leave a lasting impression.

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