1/2 cup unsweetened applesauce (or substitute with 1/2 cup vegetable oil for traditional recipe)
3 large eggs
1 can (20 oz) crushed pineapple in juice, undrained
Instructions
Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking pan with cooking spray.
Mix the Cake Batter:
In a large mixing bowl, combine the angel food cake mix and pistachio pudding mix. Mix well with a whisk to combine.
Add Wet Ingredients:
Add the unsweetened applesauce (or vegetable oil, if using), eggs, and crushed pineapple with its juice to the dry ingredients. Stir until well combined and the batter is smooth.
Pour into Baking Pan:
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
Bake the Cake:
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve:
Remove the cake from the oven and let it cool in the pan on a wire rack for at least 15 minutes before serving.
Optional Garnish:
Garnish with fresh sliced pineapple, a sprinkle of chopped pistachios, or a dusting of powdered sugar before serving, if desired.
Useful Information
Ingredient Tips: Using unsweetened applesauce instead of vegetable oil reduces the fat content and lowers SmartPoints. Sugar-free pistachio pudding mix also helps reduce sugar and calories without sacrificing flavor.
Storage: Store any leftover Pistachio Pineapple Cake in an airtight container in the refrigerator for up to 3 days. Serve chilled or at room temperature.
Variations: For a twist, you can add shredded coconut to the batter or sprinkle it on top before baking for added texture and flavor.
