Go Back
Pistachio Pineapple Cake
Admin

Pistachio Pineapple Cake

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12
Course: Dessert
Calories: 320
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper.
  2. 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. 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. 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. Once the cake is fully cooled, spread the chilled frosting evenly over the top.
  6. Sprinkle with chopped pistachios and top with maraschino cherries if desired. Chill for at least 1 hour before serving for best flavor and texture.

Notes

  • 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.