Go Back
PISTACHIO PINEAPPLE CAKE
Admin

PISTACHIO PINEAPPLE CAKE

Pistachio Pineapple Cake is a moist, fluffy dessert bursting with tropical flavors and a nutty crunch. Made with crushed pineapple and pistachio pudding mix, this cake is light, refreshing, and irresistibly delicious. Whether served for special occasions or as a sweet treat, this easy-to-make cake is sure to impress everyone with its vibrant flavors!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12
Course: Dessert
Calories: 290
Ingredients Method Notes

Ingredients
  

  • For the Cake:
  • 1 box yellow cake mix
  • 1 package 3.4 oz instant pistachio pudding mix
  • 4 large eggs
  • ½ cup vegetable oil
  • 1 cup crushed pineapple with juice
  • ½ cup milk
  • For the Frosting:
  • 1 package 3.4 oz instant pistachio pudding mix
  • 1 ½ cups cold milk
  • 1 container 8 oz whipped topping (Cool Whip)
  • ¼ cup chopped pistachios for garnish

Method
 

  1. Preheat your oven to 350°F and grease a 9x13-inch baking dish. In a large bowl, mix the cake mix, pistachio pudding mix, eggs, oil, crushed pineapple (with juice), and milk until smooth.
  2. Pour the batter into the prepared baking dish and spread evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
  3. In a bowl, whisk together the pistachio pudding mix and cold milk until thickened. Fold in the whipped topping until fully combined and smooth.
  4. Spread the frosting evenly over the cooled cake. Sprinkle chopped pistachios on top for extra crunch and flavor.
  5. Chill the cake for at least 30 minutes before slicing. Serve cold for a refreshing, creamy, and nutty dessert. Pair it with Pineapple Ice Cream for the ultimate tropical treat!

Notes

  • Make-Ahead: Bake the cake a day ahead and store it unfrosted in the refrigerator.
  • Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
  • Freezing: Freeze unfrosted cake for up to 2 months. Thaw overnight before frosting.
Reheating: Best served chilled, but you can let it sit at room temperature for 10 minutes before serving.