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- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan (or two round cake pans for a layered cake) to ensure the cake doesn’t stick.
2. Make the Cake Batter:
- In a large mixing bowl, combine the pistachio cake mix and instant vanilla pudding mix.
- Add the eggs, vegetable oil, and pineapple juice. Mix well until smooth.
- Stir in the crushed pineapple (make sure it’s well-drained, but you can keep a little of the juice for the batter).
- If you’re using chopped pistachios, fold them in now for added texture.
- Pour the batter into the prepared baking pan and spread it evenly.
3. Bake the Cake:
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Once done, remove the cake from the oven and let it cool completely in the pan on a wire rack.
4. Make the Frosting:
- While the cake cools, prepare the frosting by beating together the cream cheese and unsalted butter in a bowl until smooth and creamy.
- Gradually add the powdered sugar and continue beating until fully incorporated.
- Stir in the vanilla extract for flavor.
5. Frost the Cake:
- Once the cake is completely cooled, spread the frosting evenly on top of the cake using a spatula.
- For added crunch and flavor, sprinkle the chopped pistachios on top of the frosting.
6. Serve & Enjoy:
- Slice into squares or wedges and serve!
- This cake is perfect for dessert, afternoon tea, or even as a treat for special occasions like birthdays or family gatherings.
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