Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13 cake pan or Bundt pan.
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In a large bowl, mix cake mix, pudding mix, eggs, oil, and pineapple (with juice).
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Beat until smooth but do not overmix.
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Pour into pan and smooth the top.
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Bake 30–35 minutes (up to 45 for Bundt). Toothpick should come out clean.
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Cool completely on a wire rack.
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In a bowl, combine pistachio pudding mix with a splash of cold milk. Fold in whipped topping.
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Spread over cooled cake.
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Garnish with chopped pistachios, coconut, or cherries.
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Chill before serving.
Notes
- Make it ahead by baking the cake a day in advance and frosting before serving.
- Store leftovers in the fridge, covered, for up to 4–5 days.
- Avoid using sugar-free pudding unless adjusting for sweetness and consistency.
- Don’t frost a warm cake—the topping will melt!
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