Pistachio and Pineapple Cake is a light and luscious dessert that uses store bought cake mix, fresh pineapple, pistachio pudding and whipped topping to quickly and easily make a crowd pleasing dessert.
I am not always a big fan of thickly frosted cakes that are too sweet and very heavy after a meal. I much prefer a cake that is light, fruity and has only a bit of sweetness so it perfectly ends a meal without making me feel heavy and stuffed.
This cake was such a welcome surprise when I experimented with it recently. It was so well received by everyone in my family that I made it for my father's birthday as well. I think I have a winner because the family raved about this cake once again.
I took inspiration for this from a Watergate Salad dessert recipe popular in the '70s that I made for the blog several years ago. I decided to leave out the marshmallows and just mix all the ingredients with box of cake mix instead. It's a winner and I think I will have to stock up on pistachio pudding now.
Recipe by Ramona from Kitchen Simmer
1 box of vanilla cake mix (prepared)
1/3 cup milk
1 package (3.4oz) instant pistachio pudding
1 fresh and ripe pineapple (crushed in food processor)
1 tub whipped non-dairy topping
Chopped pecans (as desired)
fresh pineapple chunks
Step 1: Mix vanilla cake according to the box instructions using eggs, water, oil etc... Then add pistachio pudding mix and the milk. Form batter and bake in a 350 degree oven for 35-40 minutes until cake is set and toothpick comes out clean. Allow cake to cool to room temperature.
Step 2: Prepare pineapple by cutting off skin and chopping into large chunks. Then place in food processor and pulverize into a thick/chunky puree. Pour crushed pineapple over cake. Cover and place in fridge for 4-6 hour or up to overnight.
Step 3: Just before serving cake, top with whipped topping and garnish with chopped pecans. Garnish as desired. Serve immediately. Keep leftover cake refrigerated. Enjoy.
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