Ingredients
24
24 servings
- •1 (18.25 ounce) package yellow cake mix
- •1 (20 ounce) can crushed pineapple
- •1 (3.4 ounce) package instant pistachio pudding mix
- •1 (8 ounce) container frozen whipped topping, thawed
Instructions
- 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.
Nutritional Facts
Per 24 servings
- Calories: 153
- Carbohydrate: 26g
- Fat: 5g
- Fiber: 0g
- Protein: 1g
- Sugar: 18g
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