Ingredients
- 1 box angel food cake mix
- 1 (20 oz / ~565 g) can crushed pineapple (with juice)
- 1 (3.4 oz / ~96 g) box instant pistachio pudding mix
- 1 cup whipped topping (like Cool Whip), plus extra for topping
- Optional: chopped pistachios or maraschino cherries for garnish
🍰 Instructions
- Preheat oven
Set to 175°C (350°F). Lightly grease a 9×13-inch baking dish. - Mix base
In a large bowl, combine the dry angel food cake mix with the entire can of crushed pineapple (juice included). Stir until fully combined—the batter will become foamy and airy. - Bake
Pour into the prepared pan and bake for 25–30 minutes, or until golden and set in the center.
Let it cool completely. - Add pistachio layer
In another bowl, mix the pistachio pudding mix with 1 cup whipped topping until smooth. - Assemble
Spread the pistachio mixture evenly over the cooled cake. - Top it off
Add an extra layer of whipped topping. Sprinkle with chopped pistachios or add cherries if you like.
❄️ Chill & Serve
Refrigerate for at least 1–2 hours before serving. This helps everything set and makes it extra refreshing.
💡 Tips
- For extra flavor, fold some crushed pineapple (drained) into the topping layer.
- Want it lighter? Use reduced-fat whipped topping.
- This dessert tastes even better the next day after chilling overnight.