This super easy cake is light, fluffy, and packed with sweet pineapple flavor and a hint of pistachio. It’s one of those “mix and bake” desserts that always turns out perfect.
Ingredients
- 1 box angel food cake mix
- 1 can (20 oz) crushed pineapple (with juice)
- 2 boxes (3.4 oz each) pistachio instant pudding mix
- 3 eggs
Instructions
Preheat your oven to 180°C (350°F).
In a large mixing bowl, combine the angel food cake mix and both boxes of pistachio pudding mix. Mix dry ingredients first to distribute evenly.
Add the crushed pineapple (including all the juice) and the eggs. Stir everything together until fully combined. The batter will be light and slightly foamy.
Pour the mixture into a greased baking dish or pan and spread evenly.
Bake for 30–35 minutes, or until the top is set and lightly golden. A toothpick inserted in the center should come out clean.
Remove from the oven and let the cake cool completely before slicing.
Serving Suggestions
Serve as is, or top with whipped cream, extra crushed pineapple, or chopped nuts for added texture.
This cake is soft, airy, and slightly creamy thanks to the pudding mix—perfect for a quick dessert that feels homemade with minimal effort.
