Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 8 to 10 Servings
I love this cake so much! In fact, this is probably the 10th time that I made it this week! Oh, man, you need this in your life right now. Have a blessed day, friends. Enjoy!
Ingredients:
1 box white cake mix
1 cup crushed pineapples (drained)
1/2 cup pistachio nuts, chopped
1 box pistachio pudding, 3.4 ounces
3 Eggs
1 cup of water
1/3 cup oil
FROSTING
12 ounces tub of Cool Whip
1 box pistachio pudding, 3.4 ounces
1 cup milk
1/4 cup pistachio nuts, chopped for garnish
Directions:
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: In a large bowl, add the cake mix, crushed pineapples, pistachio nuts, pistachio pudding, eggs, water, and oil. Beat at medium speed for about 2 minutes or until well combined.
Step 3: Add in the nuts and stir until well combined.
Step 4: Transfer the batter into a 9×13-inch baking pan or 2 two round cake pans.
Step 5: Place the cake pans inside the preheated oven. Refer to the directions provided on the package of the cake mix.
Step 6: Remove the cake from the oven and allow it to cool at room temperature completely.
Step 7: In a medium mixing bowl, add the milk and pudding mix. Stir until well combined. Place it inside the fridge to chill for at least 5 minutes,
Step 8: Add the Cool Whip and stir until well mixed.
Step 9: Frost the cake all over.
Step 10: Serve and enjoy!
Note:
Make sure to place the cake inside the fridge to chill if you’re still not serving.
Place any leftovers in the fridge to keep them fresh.