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Pistachio Pineapple Cake

Laura Jones Recipe shared by:
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Very easy, good, and light-tasting.

  • Hands-On Time: 10 Minutes
  • Total Time: 45 Minutes
  • Servings: 10-12 people
  • Rating:

Ingredients

  • 14 oz. can of crushed pineapple
  • large pistachio pudding mix
  • 1 box Duncan Hines white or yellow cake mix
  • Cool Whip

Baking Instructions

  1. Spray pan with cooking spray and pour the drained can of pineapple into the bottom.
  2. Prepare cake mix as directed and pour mix into the pan.
  3. Bake as directed and let cool.
  4. Prepare pudding as directed.
  5. Spread on top of cake. Refrigerate.
  6. When ready to eat, spread on Cool Whip.

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Tips

Lemon Filling

Lemon Filling

I use a lemon filling between the layers of my Angel Food Cake then frost the cake with Cream Cheese Frosting, I have added whipping Cream after it's whipped and fold that into the Cream Cheese Frost., Then frost the cake top and all around the cake, then put it in the frig for several hrs.


raisin juicer

raisin juicer

I know everyone know this but every time I use raisins in any recipe that calls for it I add the raisins to water I have boiled it makes the raisins juicy to any recipe





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