Pineapple Paradise Cake
Ingredients:
- 1 (3.4 oz) box pistachio pudding mix
- 1 box angel food cake mix
- 3 eggs
- 20 oz can crushed pineapple with juices
- 8 oz tub Cool Whip, thawed
- ½ cup vegetable oil
- 1 (3.4 oz) box pistachio pudding
- ⅔ cup whole milk
- Pistachios, chopped for decoration
Directions:
1. Preheat oven to 350°F (175°C). Prepare angel food cake batter according to package instructions, substituting eggs and oil as required.
2. In a large mixing bowl, combine the angel food cake mix, 3 eggs, ½ cup vegetable oil, and the crushed pineapple with juices. Mix well until fully incorporated.
3. Pour the batter into a greased 9x13 inch baking pan.
4. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cake is baking, prepare the pistachio pudding by mixing the pistachio pudding mix with ⅔ cup whole milk. Stir until thickened, about 5 minutes.
6. Once the cake is baked and cooled, spread the pistachio pudding evenly over the top.
7. Finally, spread the thawed Cool Whip over the pudding layer.
8. Sprinkle chopped pistachios on top for garnish.
9. Refrigerate for at least 2 hours before serving to allow the flavors to meld and the pudding to set.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 2 hours 55 minutes
Kcal: Approximately 320 kcal per serving | Servings: 12 servings
Tips:
Use fresh pineapple juice instead of canned for a brighter, fresher flavor.
Chill the cake thoroughly before serving to ensure the pudding layer sets perfectly.