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This cake isn’t really green, it’s the frosting that’s green and unique.
Ingredients
- 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
Directions
Step 1
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.
Step 2
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 153 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat2g | 12% |
| Cholesterol0mg | 0% |
| Sodium201mg | 9% |
| Total Carbohydrate26g | 10% |
| Dietary Fiber0g | 1% |
| Total Sugars18g | |
| Protein1g | |
| Vitamin C2mg | 12% |
| Calcium33mg | 3% |
| Iron0mg | 2% |
| Potassium48mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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