A cake-mix-easy, pistachio cake topped with a fluffy pineapple whipped cream frosting.
1 (18.25-ounce) package white or yellow cake mix
2 (3-ounce) packages instant pistachio pudding mix - divided use
3 large eggs
1 cup vegetable oil
1 cup milk
1/2 cup chopped pistachios or other nuts
1 (12-ounce) container nondairy whipped topping
1 (14-ounce) can crushed pineapple
- In a bowl mix together cake mix, 1 package instant pistachio pudding mix, eggs, oil and milk. Beat with an electric mixer on medium speed for 4 minutes. Pour batter into a greased 13x9x2-inch cake pan and sprinkle the chopped nuts evenly over the top.
- Bake in a preheated oven at 350°F (175°C) for 45 to 50 minutes or until cake tests done when a wooden pick inserted in the center comes out clean. Cool completely before frosting.
- For Frosting: Combine nondairy whipped topping, remaining package instant pistachio pudding mix and crushed pineapple. Spread over the cooled cake. Keep refrigerated.
Makes 12 servings.