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So moist. So delicious. And so much more.™

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Cakes

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

When baking with raisins

When baking with raisins

I have found that when I soak raisins in hot water for about 10 minutes before using them in a recipe that the raisins stay moist while baking and afterwards they stay moist and are not too chewy or tough, and don't taste burnt. I learned this from watching my mother bake.


orange or lemon zest

orange or lemon zest

Make lemon cranberry nut bread using yellow cake mix, lemon zest, lemon and vanilla extract. Glaze with powdered sugar mixed with lemon juice. Decorate with 1/2 lemon slice.





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