Pistachio Pineapple Cake – Page 2

Bake: Pour the batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.

Prepare the topping: In a bowl, whisk together the pudding mix and milk until it begins to thicken. Fold in the whipped topping until smooth.

Frost the cake: Spread the pistachio whipped topping evenly over the cooled cake. Garnish with extra chopped pistachios or pineapple if desired.

Chill before serving: Refrigerate the cake for at least an hour to allow flavors to meld and topping to set.

Tips & Variations

Make it extra nutty: Add a handful of chopped pistachios or walnuts to the batter or sprinkle on top for added crunch.
Layer it up: For a fancier presentation, bake the batter in two round cake pans and layer with frosting in between.
Keep it light: Use sugar-free pudding mix and light whipped topping for a lower-calorie version.

A Slice of Sweet Nostalgia

This Pistachio Pineapple Cake is the kind of dessert that brings back sweet memories – it feels like something your grandmother would have made, but with a modern twist. It’s colorful, flavorful, and endlessly shareable. Whether you’re serving it at Easter, a summer barbecue, or just because, one slice will have everyone asking for the recipe.

Would you like a printable recipe card or formatted version for a blog or Instagram post with hashtags and caption ideas?

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