Wednesday, December 26, 2012
Mom's Easy Holiday Cake
1 box prepared yellow cake mix
1 box instant pistachio pudding
1 container of cream cheese
1 20z can of drushed pineapple (drained)
For topping: chopped nuts (we use walnuts) and/or toasted coconut
1. Prepare the cake according to box guidelines and let cool.
2. Make the pistachio pudding as directed. Add the cream cheese to the pudding a few scoops at a time and beat with electric beaters until mostly smooth.
3. After cake is cooled, top with the pineapple. Spread on the pistachio pudding, and then top with the cool whip. Finish with a sprinkle of nuts, toasted coconut, or whatever else sounds good! Store refrigerated.
**Tips**: Keep an eye on the coconut when toasting, browns quickly! We also used fat-free milk and cream cheese to make it a little lighter.
My Mom got this recipe from my Grandmother so I'd say this is a traditional family recipe thats been made for who knows how long! We make it about once a year at a holiday, and this year we had it for Christmas :) It's gotta be my favorite. It's nutty and sweet & so light and moist. And I'm sucker for cool pistachio green I guess! I'm sure some vegan substitutions can be made here but I'm not vegan so I'm really not sure, but I'm interested & I'd love to know if anyone tries a vegan version. Or, maybe I'll come up with one here soon!