Pistachio Pineapple Cake

Pistachio Pineapple Cake is a delightfully moist cake that’s filled and topped with a dreamy whipped frosting and bits of pineapple. It’s not heavy or overly sweet either.

I think it’s a perfect summertime or holiday cake, and if you’re not a fan of pineapple, feel free to omit it. It will still be undeniably delicious! If you’re looking for a light & airy dessert that’s not overly sweet, you’ve come to the right place. When you make a light and spongy cake and pair it with a creamy, fluffy frosting you get the perfect cake. The addition of pistachios just sends it over the top. I’ve really been in the mood for Summer to arrive and this dreamy cake reminds me of warm gatherings & celebrations. Not a fan of pineapple? Don’t worry, it’s still delicious without it.

Kitchen Equipment Needed

• Mixing bowls
• Electric mixer or whisk
• 9×13 inch baking dish
• Spatula
• Measuring cups and spoons

Ingredients

For the Cake:

• 1 box yellow cake mix
• 1 package instant pistachio pudding mix (3.4 ounces)
• 4 large eggs
• 1 cup vegetable oil
• 1 can crushed pineapple (20 ounces) with juice

For the Frosting:

• 1 package instant pistachio pudding mix (3.4 ounces)
• 1 can crushed pineapple (20 ounces) with juice
• 1 tub whipped topping (8 ounces)
• Chopped pistachios for garnish (optional)

Directions

1. Prepare the Cake:
   • Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
   • In a large mixing bowl, combine the cake mix, instant pistachio pudding mix, eggs, vegetable oil, and the can of crushed pineapple with its juice. Beat with an electric mixer on medium speed until well combined.
   • Pour the batter into the prepared baking dish and spread it evenly.
   • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
   • Allow the cake to cool completely in the baking dish.
2. Prepare the Frosting:
   • In a mixing bowl, combine the second package of instant pistachio pudding mix and the second can of crushed pineapple with its juice. Mix well.
   • Fold in the whipped topping until the frosting is smooth and well combined.
3. Frost the Cake:
   • Once the cake is completely cool, spread the frosting evenly over the top.
   • Garnish with chopped pistachios, if desired.
4. Chill and Serve:
   • Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.

Prep Time:

20 minutes

Cook Time:

35 minutes

Total Time:

55 minutes plus chilling time

Nutrition (per serving, based on 12 servings):

• Calories: 320
• Total Fat: 18g
• Saturated Fat: 5g
• Cholesterol: 55mg
• Sodium: 320mg
• Total Carbohydrate: 35g
• Dietary Fiber: 1g
• Sugars: 22g
• Protein: 4g

Enjoy this delightful Pistachio Pineapple Cake as a perfect addition to your celebrations!

Pistachio Pineapple Cake

Pistachio Pineapple Cake is a delightfully moist cake that’s filled and topped with a dreamy whipped frosting and bits of pineapple. It’s not heavy or overly sweet either.

Print Recipe Pin Recipe

Equipment

• Kitchen Equipment Needed
• Mixing bowls
• Electric mixer or whisk
• 9x13-inch baking dish
• Spatula
• Measuring cups and spoons

Ingredients

  

• 1 box yellow cake mix
• 1 package instant pistachio pudding mix 3.4 ounces
• 4 large eggs
• 1 cup vegetable oil
• 1 can crushed pineapple 20 ounces with juice
• For the Frosting:
• 1 package instant pistachio pudding mix 3.4 ounces
• 1 can crushed pineapple 20 ounces with juice
• 1 tub whipped topping 8 ounces
• Chopped pistachios for garnish optional

Instructions

 

• Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
• In a large mixing bowl, combine the cake mix, instant pistachio pudding mix, eggs, vegetable oil, and the can of crushed pineapple with its juice. Beat with an electric mixer on medium speed until well combined.
• Pour the batter into the prepared baking dish and spread it evenly.
• Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Allow the cake to cool completely in the baking dish.
• Prepare the Frosting:
• In a mixing bowl, combine the second package of instant pistachio pudding mix and the second can of crushed pineapple with its juice. Mix well.
• Fold in the whipped topping until the frosting is smooth and well combined.
• Frost the Cake:
• Once the cake is completely cool, spread the frosting evenly over the top.
• Garnish with chopped pistachios, if desired.
• Chill and Serve:
• Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.
• Prep Time:
• 20 minutes
• Cook Time:
• 35 minutes
• Total Time:
• 55 minutes plus chilling time
• Nutrition (per serving, based on 12 servings):
• Calories: 320
• Total Fat: 18g
• Saturated Fat: 5g
• Cholesterol: 55mg
• Sodium: 320mg
• Total Carbohydrate: 35g
• Dietary Fiber: 1g
• Sugars: 22g
• Protein: 4g
• Enjoy this delightful Pistachio Pineapple Cake as a perfect addition to your celebrations!