This delicious cake starts with a boxed cake mix and is finished with instant pudding and frozen whipped topping. I served it up for my brother's birthday, which we celebrated on St. Patrick's Day.
Today is the final day of Spring Sweets Week........
I am celebrating the final day of Spring Sweets Week, hosted by Heather of Hezzi D's Books and Cooks. by sharing two more celebrations, St. Paddy's Day and a Birthday.
Each year, I have my brother over on St. Patrick's Day for a traditional Corned Beef and Cabbage Dinner to celebrate his birthday the following day. Corned Beef and Cabbage are traditional here in America. My dear, departed friend Steve Rooney, who was from Ireland, said that it is not heard of in Ireland.
I made this cake to serve for his birthday, both for the ease of semi-homemade goodness and for the green color. It is delicious. Let's see what the others have brought to this final day of Spring Sweets Week.......
- Orange Poppy Seed Muffins by Hezzi-D's Recipe Box
- Pineapple Pistachio Cake by A Day in the Life on the Farm
- Deviled Egg Sugar Cookies by Jolene's Recipe Journal
- Lemon Pudding Cake by A Kitchen Hoor's Adventures
- Dubai Chocolate Easter Eggs by Magical Ingredients
- Easy Carrot Cake Crepes by The Spiffy Cookie
- Kentucky Derby Pie by Art of Natural Living
- Fresh Strawberry Snacking Cake with White Chocolate Chips by Karen's Kitchen Stories
- Lemon Raspberry Pound Cake by Rave About Food
This easy, festive, flavorful cake is destined to become a regular at your St. Patrick's Day celebrations or as an impressive dish at a potluck this summer. The Green would also be perfect for Christmas and Easter gatherings.
- 1 package yellow cake mix
- 1 can (20 oz) crushed pineapple
- 1 pkg. (3 oz) instant pistachio pudding mix
- 1 container (8 oz) frozen whipped topping
- Drain the crushed pineapple, reserving the juice.
- Make the cake according to the package directions, substituting the reserved pineapple juice for the water, adding water as needed to have the required amount of liquid. Cool the cake completely.
- Mix the pineapple with the pudding mix and whipped topping with a spoon. A mixer will further crush the pineapple.
- Frost the cooled cake and refrigerate for at least one hour before serving.
Yield: 12 servings
Pineapple Pistachio Cake
This delicious cake starts with a boxed cake mix and is finished with instant pudding and frozen whipped topping.
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Ingredients
Instructions
Nutrition Facts
Calories
229Fat (grams)
4 gSat. Fat (grams)
3 gCarbs (grams)
47 gFiber (grams)
1 gNet carbs
46 gSugar (grams)
30 gProtein (grams)
2 gSodium (milligrams)
329 mgCholesterol (grams)
0 mg
Property of A Day in the Life on the Farm
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