Description
A dreamy layered dessert with fluffy pistachio cream, sweet pineapple chunks, and a soft cake base, all topped with a cloud of whipped topping and crunchy pistachios.
Ingredients
Scale
- 1 box yellow cake mix (plus ingredients listed on box: eggs, oil, water)
- 1 can (20 oz / 565 g) crushed pineapple, well-drained
- 2 boxes (3.4 oz each) instant pistachio pudding mix
- 3 cups cold milk
- 1 tub (8 oz / 225 g) whipped topping (Cool Whip), thawed
- ½ cup chopped pistachios (for garnish)
Instructions
- Prepare yellow cake batter as directed on the package.
- Bake in a 9×13-inch pan. Let cool completely.
- In a large bowl, whisk pistachio pudding mix with cold milk until thickened.
- Fold in whipped topping to make a fluffy pistachio cream.
- Spread drained pineapple evenly over the cooled cake.
- Top with pistachio cream mixture.
- Smooth the top with a spatula.
- Sprinkle with chopped pistachios.
- Refrigerate at least 2 hours (or overnight) before serving.
Notes
- For best results, chill the cake overnight.
- Ensure the pineapple is well-drained to avoid a soggy cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg