Set to 350°F / 175°C. Grease a 9×13-inch baking dish.
Prepare the Cake Batter:
In a large bowl, mix cake mix, pistachio pudding mix, oil, eggs, and soda until smooth.
Stir in chopped nuts if using.
Pour batter into prepared pan and spread evenly.
Bake:
Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
Let the cake cool completely.
Make the Frosting:
In a medium bowl, combine pudding mix and crushed pineapple (with juice).
Fold in whipped topping until smooth and creamy.
Frost the Cake:
Spread the frosting evenly over cooled cake.
Chill in the refrigerator for at least 1 hour before serving (it tastes even better cold!).
🌟 Tips & Variations:
Layer cake version: Bake in two 9-inch round pans and frost between layers for a stunning presentation.
Extra pistachio crunch: Sprinkle chopped pistachios on top before serving.
Make it a poke cake: Poke holes in the cake after baking and pour half of the pineapple-pudding mixture over the top before frosting — extra moist!
Would you like me to give you a completely from-scratch version (no cake mix, no instant pudding) for a more homemade, bakery-style pistachio pineapple cake?
