Ingredients
Scale
- 1 box (15.25) yellow cake mix
- 1 box (3.4 oz) instant pistachio pudding mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can (20 oz) crushed pineapple (do not drain)
- 3/4 cup half and half milk
- 1/2 cup heavy cream
- 1 box (3.4 oz) instant pistachio pudding mix
- 8 oz Cool Whip (thawed)
- chopped pistachios (optional for topping)
Instructions
- Preheat the oven to 350°F and prepare a 9×13 cake pan with nonstick spray.
- In a mixing bowl, mix together the yellow cake mix, instant pistachio pudding, eggs, oil, and the crushed pineapple (without draining) using an electric hand mixer or stand mixer at medium-high speed for 1-2 minutes.
- Pour the cake batter evenly into the prepared pan and smooth the surface.
- Bake for 35-40 minutes, or until a toothpick comes out clean from the center and the edges pull away from the pan.
- Allow the cake to cool completely on a wire rack for about 1 hour.
- In another bowl, combine half and half, heavy cream, and instant pistachio pudding mix, whisking until it thickens.
- Let the mixture sit for 5 minutes, then stir in the thawed Cool Whip until well mixed.
- Spread the pistachio frosting on top of the cooled cake.
- For optimal flavor and texture, refrigerate the cake for 2-6 hours, or overnight. Garnish with chopped pistachios before serving.
Notes
Cold cakes typically have enhanced flavor, so refrigerate for at least a couple of hours before serving, if possible.
Pistachio topping is optional and can be adjusted to personal preference.
Ensure all ingredients are as fresh as possible for the best taste.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.