Ingredients40 m servings 153 cals
- Make cake mix as directed on box except that in the place of water put pineapple juice. Bake according to the cake mix directions and take right from oven and place in freezer. Cake is ready to frost when cool on the bottom to touch.
- Mix crushed pineapple, instant pistachio pudding, and whipped topping together with a spoon, do not use an electric mixer. Frost cake and refrigerate for at least one hour. You must keep this cake refrigerated until ready to serve and then also keep any leftovers refrigerated.
Per Serving: 153 calories; 5 g fat; 26.3 g carbohydrates; 1.2 g protein; < 1 mg cholesterol; 201 mg sodium. Full nutrition
ReviewsRead all reviews 7
I've been making this cake for years. It's one of my childrens favorites. The only thing I do different is use a pineapple cake mix. I'm making it today for Our St. Pats day get together.
I thought the cake was really easy to make, tastes good, but in order to get the frosting green I had to add a little green food coloring.
An amazing cake! I took three of these cakes to a church function and every single lady there took at least two pieces home! They said it was marvelous and had never tasted anything like it befo...
This was so ESAY to make and a great addiion to my daughter's St. Patrick's day feast at school. The pistachio was actually quite mild and the pineapple added a nice texture to the whipped topp...
Everyone enjoyed this cake. It was so easy to make. That Jell-O brand pistachio pudding mix was perfect for the colour. I will definitely make this one again.