Pistachio Pineapple Cake is a retro classic that never goes out of style. This cake brings together the nutty flavor of pistachio pudding with the sweet tang of crushed pineapple, all wrapped in a fluffy, moist crumb that practically melts in your mouth. Topped with a dreamy whipped topping and sprinkled with chopped pistachios, it’s a cool and creamy dessert that’s perfect for spring gatherings, Easter, potlucks, or any time you crave something light yet indulgent. With only a few pantry staples and minimal effort, this cake delivers big flavor and nostalgic charm. It’s one of those easy bakes that surprises everyone with just how delicious it is.

What Makes This Cake Special?

What sets this cake apart is the perfect blend of textures and flavors. The pistachio pudding mix adds richness and color, while the crushed pineapple keeps the cake incredibly moist and adds a tropical note. It’s a one-bowl wonder—no electric mixer needed—and it stays light and airy thanks to the whipped topping and pudding combo used in the frosting.

It’s also a great make-ahead dessert, as the flavor deepens and improves after chilling in the fridge.

Cooking Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Chill Time: 1 hour (optional but recommended)
Total Time: 40 minutes (plus chill time)
Servings: 12 slices

Ingredients

For the Cake:

1 box yellow cake mix
1 (3.4 oz) box instant pistachio pudding mix
4 large eggs
1 cup vegetable oil
1 (8 oz) can crushed pineapple with juice

For the Frosting:

1 (8 oz) container whipped topping (like Cool Whip), thawed
1 (3.4 oz) box instant pistachio pudding mix
1 (8 oz) can crushed pineapple with juice

Optional Garnish:

Chopped pistachios
Maraschino cherries

Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.

2. Mix the Cake Batter

In a large mixing bowl, combine the yellow cake mix, pistachio pudding mix, eggs, oil, and crushed pineapple (with juice). Stir until fully combined and smooth. The batter will be slightly thick and green from the pudding mix.

3. Bake the Cake

Pour the batter into the prepared pan and spread it evenly. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.

4. Make the Frosting

In another bowl, mix the second box of pistachio pudding with the whipped topping and remaining can of crushed pineapple (with juice). Stir until smooth and well blended. Let it chill in the fridge for 10–15 minutes to firm up slightly.

5. Frost the Cake

Once the cake is fully cooled, spread the chilled frosting evenly over the top.

6. Garnish and Chill

Sprinkle with chopped pistachios and top with maraschino cherries if desired. Chill for at least 1 hour before serving for best flavor and texture.

Variations

Bundt Version: Bake in a bundt pan and dust with powdered sugar instead of frosting.
Cupcakes: Make as cupcakes for easy individual servings (adjust baking time to ~18–20 minutes).
Coconut Twist: Add shredded coconut to the frosting for even more tropical flavor.
Layer Cake: Bake in two 9-inch round pans and layer with frosting between for a fancier presentation.

Equipment You’ll Need

Mixing bowls
Whisk or spatula
9×13-inch baking dish
Measuring cups and spoons
Knife or offset spatula for frosting

Nutritional Information (Per Serving, Approx.)

Calories: ~320
Carbohydrates: 36g
Fat: 18g
Protein: 3g
Sugar: 22g

Note: May vary depending on brand of ingredients and serving size.

Storage Tips

Refrigerator: Store covered in the fridge for up to 4–5 days.
Freezer: Freeze individual slices wrapped tightly for up to 1 month. Thaw overnight in the fridge.
Make-Ahead: This cake tastes even better the next day after chilling, making it ideal for prepping ahead.

My Cooking Experience

I’ve made this Pistachio Pineapple Cake more times than I can count—it’s one of those “church potluck” classics I grew up with. It’s always a hit and gets requested year after year during spring and summer. The best part? It’s so simple that even beginner bakers can tackle it without stress. I like to garnish with chopped pistachios and cherries for a nostalgic retro look—people always ask for the recipe!

Conclusion

Pistachio Pineapple Cake is the perfect fusion of ease, flavor, and fun. With its signature green hue, tropical tang, and irresistible fluffiness, it’s a dessert that always delivers. Whether you’re bringing it to a party or making it for your family, this cake is guaranteed to bring smiles with every bite.

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