Ingredients
- 1 box pistachio instant pudding mix (3.4 oz)
- 1 box white or yellow cake mix
- 4 large eggs
- 1 cup crushed pineapple (with juice)
- ½ cup vegetable oil
- ½ cup chopped pistachios (optional, for extra crunch)
- 1 cup sweetened shredded coconut
- ½ cup milk or water
For the Frosting:
- 1 tub (8 oz) whipped topping (Cool Whip)
- 1 box pistachio instant pudding mix (3.4 oz)
- 1 cup crushed pineapple (drained)
- ½ cup sweetened shredded coconut
- Extra chopped pistachios for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Mix the batter: In a large bowl, combine cake mix, pudding mix, eggs, crushed pineapple (with juice), oil, milk or water, and shredded coconut. Beat with an electric mixer on medium speed for 2-3 minutes until smooth. Fold in chopped pistachios if using.
- Bake: Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- Make the frosting: In a medium bowl, gently fold together whipped topping, pistachio pudding mix, crushed pineapple (drained), and shredded coconut until well combined.
- Frost & garnish: Spread the frosting over the cooled cake. Sprinkle with extra chopped pistachios and a bit more coconut if desired.
- Chill: Refrigerate for at least 1 hour before serving for best flavor and texture.
Enjoy your Tropical Pistachio Bliss! 🌺✨
Would you like a version with a layer cake option too?