My husband RAVED about this cake...he rarely does that, so I knew this was going into my 'Must Repeat' files! I made it for him for Father's Day. Was tickled to see this recipe at The Southern Lady Cooks just a few days before the 'big day'. It turns out to be a very pretty green, and I am not sure I would have known there was pineapple in it...but it certainly added the right amount of moisture. This isn't a sugar-free dessert, unless you choose to use a sugar free cake mix and pudding, but it is definitely a reduced-sugar treat. I made a few little changes to use what I had on hand. You can frost or glaze this if you'd like. Because we try to limit our sugar, I made a thin simple powdered sugar glaze, then sprinkled it with unsweetened coconut. I loved the taste and texture the toasted nuts added to this tasty dessert. I baked it closer to 45 minutes than 50 and it was perfectly moist!! The next time I make it, I plan to bake it in a 9" X 13" and make it a poke cake...'frosting' with more pistachio pudding!
NUTTY PISTACHIO PINEAPPLE CAKE 1 (18 ozs) yellow cake mix 1 (4-serv.size) instant (sugar free) pistachio pudding 3 eggs (I used 2 eggs + 2 egg whites) 1/4 cup sour cream (I used Greek Yogurt) 1 cup (1%) milk 1 (8 ounce) can crushed pineapple, undrained 1 tsp. vanilla (or almond) extract 1 c. (unsweetened) coconut 1 c. chopped pecans, or your favorite, toasted
Preheat oven to 350*. In large bowl, mix pudding and cake mix with a wire whisk. Add eggs, sour cream/greek yogurt, milk, pineapple, vanilla, coconut and nuts. Mix well. Spray a 9-inch bundt pan or a 9" x 13" baking pan with nonstick cooking spray. Bake 45 - 50 minutes, checking for doneness just before 45 minutes...and every few minutes after. Cool in pan for about 15 minutes, turn out on plate. Drizzle with a simple powdered sugar/milk glaze or frost with your favorite frosting. Linked to Mix it up Monday Weekend Potluck