My hubby loves pistachio pudding. I love pistachio salad (you know the one . . .green and fluffy . .. I don't think I have the recipe on here though). Any how, I married the two and made it into a cake: white cake, pistachio pudding mix, pineapple and coconut. I know, I know . . .I have a coconut obsession. If you don't like coconut, omit it from the recipe. But don't let that hinder you from making this crazy delicious and moist cake!
Pistachio Pineapple Cake
Ingredients:
1 Box White Cake Mix (16.5 oz Box)
3 Eggs
1 Cup Ginger Ale
3/4 Cup Vegetable or Canola Oil
1 (20-oz) Can Crushed Pineapple, Drained Well
1 Box Instant Pistachio Pudding Mix (3.4 oz Box)
1 Cup Coconut Flakes
Step 1: Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13 cake pan and set aside.
Step 2: In a large bowl, add your dry cake mix, dry pudding mix, the eggs, ginger ale and oil. Mix well for 2 minutes on medium with an electric mixer. Fold in the pineapple and coconut.
Step 3: Pour batter into cake pan and place in preheated oven. Bake for 40 minutes, or until a toothpick inserted comes out clean. Let cool completely before frosting the cake.
Step 4: Top with Pistachio-Cool Whip Frosting (recipe below)
Pistachio-Cool Whip Frosting:
1 Box Instant Pistachio Pudding Mix (3.4 oz Box)
1 Small Tub Cool Whip (8 oz)
1 Cup Coconut
Mix all above ingredients together. Let sit in the fridge for 1/2 hour before frosting the cake so that the flavors blend.
Store Frosted Cake in the Refrigerator!
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