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Pistachio Pineapple Cake: A Delightful Fusion of Flavors
Instructions:
Prepare the Cake Batter:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large mixing bowl, combine the angel food cake mix, pistachio pudding mix, vegetable oil, eggs, and the entire can of crushed pineapple with its juice.
Using an electric mixer, beat the mixture until well combined and smooth.
Bake the Cake:
Pour the batter into the prepared baking dish, spreading it evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once done, remove the cake from the oven and allow it to cool completely in the pan.
Prepare the Frosting:
In a medium bowl, whisk together the second package of pistachio pudding mix and milk until the mixture thickens.
Gently fold in the thawed whipped topping until fully incorporated and smooth.
Frost the Cake:
Once the cake has cooled, spread the pistachio frosting evenly over the top.
For an added touch, sprinkle chopped pistachios over the frosting as garnish.
Chill and Serve:
Cover the cake and refrigerate for at least 2 hours to allow the flavors to meld and the frosting to set.
Slice and serve chilled.
This Pistachio Pineapple Cake offers a delightful combination of textures and flavors, making it a refreshing dessert choice for any occasion. Enjoy the ease of preparation and the delicious results!
