If you’re craving a dessert that dances on the taste buds with bright fruity notes and nutty crunch, you absolutely need to try this Pistachio Pineapple Cake Recipe. It’s a delightful twist on a classic yellow cake with the tropical sweetness of crushed pineapple and the unique flavor of pistachio pudding that creates a moist, tender crumb. Topped with fluffy whipped topping and a sprinkle of chopped pistachios, this cake is not only visually stunning with a pale green hue but also incredibly irresistible for any occasion.
Ingredients You’ll Need
Gathering simple but essential ingredients is what makes this Pistachio Pineapple Cake Recipe so special. Each element brings something unique — from the moistness the crushed pineapple lends, to the subtle nutty flavor of pistachio pudding, and the creamy texture of whipped topping that finishes everything beautifully.
- Yellow cake mix: The base of the cake provides a sweet, fluffy foundation and easy preparation.
- Large eggs: Bind the batter and contribute to structure and richness.
- Instant pistachio pudding mix (3.4 oz): Adds a soft pistachio flavor and helps keep the cake moist.
- Vegetable oil (½ cup): Maintains tenderness and moisture in the cake.
- Crushed pineapple (20 oz can, undrained): Offers natural sweetness and moist texture that enhances every bite.
- Green gel food coloring (optional): Gives the cake a beautiful pistachio-inspired green tint without affecting flavor.
- Instant pistachio pudding mix (3.4 oz) for topping: Used again to create a luscious whipped topping.
- Cold milk (1 ½ cups): Essential for preparing the pudding topping to the right consistency.
- Whipped topping (8 oz, thawed): Adds a light, creamy finish that complements the cake perfectly.
- Chopped pistachios (â…“ cup): For garnish and a satisfying nutty crunch.
How to Make Pistachio Pineapple Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350 degrees Fahrenheit. To ensure the cake releases easily, spray a 9×13-inch baking pan with non-stick spray and set it aside — this simple step saves you from any baked-on drama later.
Step 2: Combine the Batter Ingredients
In a large mixing bowl, add the yellow cake mix, eggs, a full 3.4-ounce package of instant pistachio pudding mix, vegetable oil, and the entire can of crushed pineapple (including the juice). If you want that signature pale pistachio green color, drop in a few drops of green gel food coloring. These ingredients create a luscious batter full of flavor and moisture.
Step 3: Mix Until Smooth
Grab your hand mixer and blend all the ingredients on medium speed until the batter is well combined with no lumps. This step ensures an even distribution of flavors and a smooth, creamy batter ready for baking.
Step 4: Bake to Perfection
Pour the batter evenly into your prepared 9×13 pan. Slide it into the oven and bake for 35 to 40 minutes. To check for doneness, insert a toothpick or cake tester in the center — if it comes out clean, your cake is ready to cool.
Step 5: Allow the Cake to Cool Completely
Remove the cake from the oven and place it on a cooling rack. Patience here is key; letting the cake cool thoroughly prevents the topping from melting and helps keep the texture just right.
Step 6: Prepare the Whipped Pistachio Topping
While the cake cools, whisk together the second package of instant pistachio pudding mix with 1 ½ cups of cold milk according to the pudding’s package instructions. Once thickened, gently fold in the thawed whipped topping. This mixture creates a dreamy, fluffy layer of pistachio goodness.
Step 7: Spread and Garnish
Spread the luscious whipped pistachio topping evenly over the cooled cake. Finish by sprinkling the chopped pistachios on top for added texture and a gorgeous presentation. Now your Pistachio Pineapple Cake Recipe is ready to impress!
How to Serve Pistachio Pineapple Cake Recipe
Garnishes
Beyond the classic chopped pistachios, try a few mint leaves or a light dusting of powdered sugar to elevate the visual appeal. The rich green hues paired with vibrant garnishes make for a beautifully festive dessert plate.
Side Dishes
Pair this cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for an extra indulgent treat. A simple cup of black coffee or herbal tea also balances the sweetness perfectly.
Creative Ways to Present
For a fun party twist, try serving this cake in individual clear cups layered with extra pineapple chunks and whipped topping. You can also cut the cake into bite-sized squares and serve on skewers alternating with pistachios and pineapple for easy-to-eat finger food.
Make Ahead and Storage
Storing Leftovers
This Pistachio Pineapple Cake Recipe keeps wonderfully in an airtight container in the refrigerator for up to 4 days. The flavors even deepen a bit, so leftovers can be just as delicious—if not more so—than fresh slices.
Freezing
If you want to save cake for later, wrap individual slices tightly in plastic wrap and then place them in a freezer-safe container or bag. Frozen slices last up to 2 months. Just thaw in the fridge overnight before serving to keep the texture intact.
Reheating
Because this cake is best served cold or at room temperature, reheating is not recommended. However, if you prefer a warmer slice, just let it sit at room temperature for about 30 minutes — this softens the cake without compromising the topping’s texture.
FAQs
Can I use homemade cake instead of mix in this Pistachio Pineapple Cake Recipe?
Absolutely! While the mix keeps things quick and easy, you can substitute a homemade yellow cake batter if you want. Just fold in the pistachio pudding and pineapple as instructed for the same moist, flavorful results.
What if I don’t have instant pistachio pudding mix?
You can try substituting with vanilla pudding mix and adding a teaspoon of pistachio extract, but the flavor won’t be as robust. Another option is to finely grind unsalted pistachios and blend them into the batter to bring in that nutty kick.
Is the green food coloring necessary?
Not at all! It’s purely for visual appeal. The cake will still taste delicious without any coloring, showcasing a natural golden-yellow tone from the pineapple and cake mix.
Can I make this cake gluten-free?
Yes, by using a gluten-free yellow cake mix and ensuring your pudding mix is gluten-free, you can enjoy this cake without gluten. Check labels carefully to avoid cross-contamination.
How long does it take to prepare and bake this cake?
The prep time is about 15 minutes and baking takes between 35 and 40 minutes. Including cooling and topping preparation, plan on roughly an hour before your Pistachio Pineapple Cake Recipe is ready to serve!
Final Thoughts
If you’re searching for a delightful dessert that’s bursting with tropical sweetness and the gentle nuttiness of pistachio, this Pistachio Pineapple Cake Recipe will quickly become a favorite in your baking rotation. It’s easy to make, fun to share, and absolutely delicious — so why not give it a try and see for yourself how magical this dreamy dessert truly is?
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Pistachio Pineapple Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 55-60 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pistachio Cake is a moist and flavorful dessert combining the nutty taste of pistachios with the tropical sweetness of crushed pineapple. Made with a yellow cake mix and instant pistachio pudding, it’s easy to prepare and perfect for a family gathering or special occasion. A light whipped topping and chopped pistachios add a creamy and crunchy finish.
Ingredients
Cake
- 1 box yellow cake mix
- 3 large eggs
- 3.4 ounce instant pistachio pudding mix
- ½ cup vegetable oil
- 20 ounce can crushed pineapple (undrained)
- Green gel food coloring (optional)
Frosting
- 3.4 ounce instant pistachio pudding mix
- 1 ½ cups cold milk
- 8 ounces whipped topping (thawed)
- â…“ cup pistachios (chopped)
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 inch baking pan with non-stick cooking spray and set aside.
- Mix Cake Ingredients: In a large mixing bowl, combine the yellow cake mix, 3 eggs, 3.4 ounces of instant pistachio pudding mix, ½ cup vegetable oil, the entire can of undrained crushed pineapple, and a few drops of green gel food coloring if desired for a festive look.
- Blend Batter: Using a hand mixer, blend all the ingredients together on medium speed until the batter is smooth and well combined.
- Bake Cake: Pour the prepared batter into the greased 9×13 inch pan and bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cake: Remove the cake from the oven and allow it to cool completely on a wire cooling rack before frosting.
- Prepare Frosting: In a medium bowl, mix the remaining 3.4 ounces of instant pistachio pudding mix with 1 ½ cups of cold milk until the pudding starts to thicken. Gently fold in 8 ounces of thawed whipped topping until smooth and creamy.
- Frost Cake: Spread the pistachio pudding topping evenly over the cooled cake.
- Add Garnish: Sprinkle â…“ cup of chopped pistachios over the top of the frosted cake for added texture and flavor.
- Chill and Serve: Refrigerate the cake for at least one hour to allow the topping to set before slicing into 12 equal pieces and serving.
Notes
- The food coloring is optional and used for visual appeal.
- Make sure the cake is completely cool before applying the frosting to prevent it from melting.
- Store any leftovers covered in the refrigerator for up to 3 days.
- For a nut-free version, omit the pistachios in the topping.
