Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
In a large mixing bowl, combine the cake mix, instant pistachio pudding mix, eggs, vegetable oil, and the can of crushed pineapple with its juice. Beat with an electric mixer on medium speed until well combined.
Pour the batter into the prepared baking dish and spread it evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool completely in the baking dish.
Prepare the Frosting:
In a mixing bowl, combine the second package of instant pistachio pudding mix and the second can of crushed pineapple with its juice. Mix well.
Fold in the whipped topping until the frosting is smooth and well combined.
Frost the Cake:
Once the cake is completely cool, spread the frosting evenly over the top.
Garnish with chopped pistachios, if desired.
Chill and Serve:
Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes plus chilling time
Nutrition (per serving, based on 12 servings):
Calories: 320
Total Fat: 18g
Saturated Fat: 5g
Cholesterol: 55mg
Sodium: 320mg
Total Carbohydrate: 35g
Dietary Fiber: 1g
Sugars: 22g
Protein: 4g
Enjoy this delightful Pistachio Pineapple Cake as a perfect addition to your celebrations!