Ingredients
• 1 box white cake mix • 1 package (3.4oz) instant pistachio pudding mix • 1 can (20oz) crushed pineapple, drained • 4 eggs • ½ cup vegetable oil • 1 tsp vanilla extract
FOR FROSTING: • 8 oz cream cheese, softened • ¼ cup butter, softened • 2 cups powdered sugar • 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F
- Grease and flour 9×13 inch baking pan
- In large bowl, mix cake mix and pistachio pudding
- Add eggs, oil, and vanilla, beat well
- Fold in drained pineapple chunks
- Pour into prepared pan
- Bake 35-40 minutes until toothpick comes clean
- Cool completely before frosting
- Beat cream cheese and butter until smooth
- Gradually add powdered sugar and vanilla
- Spread frosting over cooled cake
- Store covered in refrigerator
PREP TIME & NUTRITION: Prep Time: 20 mins, Cook Time: 40 mins, Total Time: 1 hour, Servings: 12, Calories: 280, Net Carbs: 32g, Fats: 14g, Protein: 4g