Description
A nostalgic and moist pistachio cake studded with pineapple and topped with a fluffy pudding-whipped frosting and crunchy pecans.
Ingredients
Scale
- 1 box pistachio cake mix
- 1 cup club soda
- 1/2 cup vegetable oil
- 3 eggs
- 1 cup crushed pineapple, drained
- 1 cup whipped topping (thawed if frozen)
- 1/2 cup chopped pecans
- 1 box instant pistachio pudding mix
Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan.
- Combine the pistachio cake mix, 1 cup club soda, 1/2 cup vegetable oil, and 3 eggs in a large bowl and whisk until uniform.
- Fold in the drained crushed pineapple gently with a rubber spatula.
- Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes.
- Transfer the pan to a wire rack and let the cake cool completely.
- Mix 1 cup whipped topping with the instant pistachio pudding mix until smooth.
- Spread the pudding-whipped frosting evenly over the cooled cake and sprinkle with chopped pecans.
- Refrigerate the cake for at least 1 hour before slicing and serving.
Notes
Ensure to drain the pineapple well to avoid a soggy cake. Refrigerate leftovers for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg