Wednesday, April 27, 2016

Pistachio and Pineapple Cake

Yum

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.




Pistachio and Pineapple Cake
Recipe by Ramona from Kitchen Simmer

Ingredients:
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)

Optional Garnish:
Maraschino cherries
fresh pineapple chunks 

Directions:
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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3 comments:

  1. Ramona this is so easy - and sounds so delicious! Brilliant idea to add that cake mix to that "Watergate Salad dessert recipe"! Hope you have a wonderful weekend!

    ReplyDelete
  2. I'm dating myself but I remember the Watergate Salad, my mom made it a couple of times. Thanks for this throwback inspired treat!

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