Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a large mixing bowl, combine cake mix, pistachio pudding mix, eggs, oil, and club soda. Beat with an electric mixer on medium speed for about 2 minutes, until smooth.
3. Stir in the crushed pineapple (with juice) until evenly distributed.
4. Pour the batter into the prepared baking pan and spread evenly.
5. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove from oven and allow the cake to cool completely in the pan.
For the Frosting:
1. In a large bowl, combine the pistachio pudding mix and crushed pineapple (with juice).
2. Gently fold in the whipped topping until the mixture is smooth and creamy.
3. Spread the frosting evenly over the cooled cake.
4. Sprinkle chopped pistachios on top for a beautiful finishing touch.
5. Refrigerate for at least 1 hour before serving to allow the flavors to set.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 380 kcal | Servings: 12 servings
