Pistachio Pineapple Cake

🌿 Pistachio Pineapple Cake

Ingredients

1 box white cake mix (15.25 oz)

1 package instant pistachio pudding mix (3.4 oz)

3 large eggs

1 cup vegetable oil

1 cup club soda (or lemon-lime soda)

1 can (20 oz) crushed pineapple, drained (save juice for frosting if desired)

1/2 cup chopped pistachios (optional, for extra crunch)

Topping/Frosting:

1 package instant pistachio pudding mix (3.4 oz)

1 can (20 oz) crushed pineapple (with juice)

1 tub (8 oz) whipped topping (Cool Whip)

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Instructions

1. Preheat oven: to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

2. Mix cake batter: In a large bowl, combine cake mix, pistachio pudding mix, eggs, oil, and soda. Beat until well blended and fluffy. Gently fold in the drained pineapple and chopped pistachios.

3. Bake: Pour into the prepared pan. Bake for 30–35 minutes, or until a toothpick comes out clean. Let cool completely.

4. Make frosting: In a medium bowl, combine the second pistachio pudding mix, pineapple (with juice), and whipped topping. Mix until smooth and fluffy.

5. Frost cake: Spread over cooled cake. Refrigerate at least 1 hour before serving for best flavor.

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✨ This cake is moist, cool, and refreshing — perfect for potlucks, holidays, or a summertime treat!