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
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 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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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!
ReplyDeleteSo unusual.
ReplyDeleteI'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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