mouth-watering dessert


I made this delicious Pistachio Pineapple Cake for Easter last year, and my dad hasn't stopped raving about it since! I promised him that I'll make it again this year, and he's eagerly waiting for it.

Here's the recipe for this mouth-watering dessert:


1 box angel food cake mix

1 box (3.4 oz) pistachio pudding mix

1/2 cup vegetable oil

3 eggs

20 oz can crushed pineapple, undrained

For frosting:

1 box (3.4 oz) pistachio pudding mix

2/3 cup whole milk

8 oz tub Cool Whip, thawed

Chopped pistachios, for garnish


Preheat the oven to 350°F and grease a 9x13 inch baking dish.

In a large bowl, combine the angel food cake mix, pistachio pudding mix, vegetable oil, eggs, and crushed pineapple (with its juice). Beat until well combined.

Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

For the frosting, mix the pistachio pudding mix and milk together until the mixture thickens. Fold in the thawed Cool Whip until fully combined.

Frost the cake with the pudding mixture and chill for 2 hours.

Before serving, sprinkle chopped pistachios on top of the cake for an extra crunch and flavor.

Enjoy the deliciousness of this Pistachio Pineapple Cake with your loved ones!