Pistachio Pineapple Cake is a delightful dessert that combines the rich flavor of pistachios with the tropical sweetness of pineapple. This cake is not only delicious but also incredibly easy to make. Whether you are hosting a gathering or just want a sweet treat at home, this cake will surely impress your family and friends.

Why Make This Recipe

This recipe is perfect for many occasions. It offers a unique flavor combination that brings a taste of the tropics to your table. The use of instant pudding makes preparation quick and simple, while the vibrant green color adds a fun twist to any dessert spread. Plus, the cake’s moist texture and creamy topping make it a favorite for both kids and adults.

How to Make Pistachio Pineapple Cake

Ingredients:

15.25 oz yellow cake mix
3.4 oz instant pistachio pudding mix (for cake)
20 oz crushed pineapple, drained
4 large eggs
0.5 cup vegetable oil
0.5 cup water
3.4 oz instant pistachio pudding mix (for topping)
1 cup cold whole milk
8 oz whipped topping, thawed
0.5 cup chopped pistachios (optional)

Directions:

Preheat the oven to 350 degrees F and lightly grease a 9×13 inch baking dish.
Drain the crushed pineapple thoroughly.
In a large bowl, combine the yellow cake mix and one package of dry instant pistachio pudding mix.
Add the eggs, vegetable oil, water, and drained pineapple. Beat until smooth.
Pour the batter into the prepared baking dish.
Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool completely.
For the topping, whisk the remaining instant pistachio pudding mix with the cold milk until smooth and thickened.
Gently fold in the thawed whipped topping.
Spread the pistachio topping evenly over the cooled cake.
Sprinkle with chopped pistachios if desired.
Cover and refrigerate for at least 1 hour before slicing and serving.

How to Serve Pistachio Pineapple Cake

Serve this cake chilled as a sweet finish to your meal. Slice it into squares and enjoy the creamy topping with crunchy pistachios. It pairs wonderfully with a cup of tea or coffee.

How to Store Pistachio Pineapple Cake

Store leftovers in an airtight container in the refrigerator. The cake will stay fresh for about 3 to 5 days. Make sure it’s covered well to maintain its flavor and texture.

Tips to Make Pistachio Pineapple Cake

Ensure the crushed pineapple is well-drained to prevent the cake from becoming soggy.
If you want a little added crunch, toast the chopped pistachios before sprinkling them on top.
Keep an eye on the baking time, as ovens can vary.

Variation

For a fun twist, try adding a layer of sliced bananas between the cake and the pistachio topping. This adds extra flavor and makes the dessert even more tropical.

FAQs

1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to finely chop and drain it well.

2. How can I make this cake dairy-free?
You can use a dairy-free cake mix and substitute the whipped topping and milk with dairy-free alternatives like coconut whipped cream and almond milk.

3. Can I freeze the cake?
Yes, you can freeze the cake before adding the topping. Wrap it tightly in plastic wrap, and it can last for up to 3 months. Just thaw it in the fridge before serving.

Pistachio Pineapple Cake

A delightful dessert combining rich pistachio flavor with tropical pineapple sweetness, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

For the cake

15.25 oz yellow cake mix
3.4 oz instant pistachio pudding mix (for cake)
20 oz crushed pineapple, drained Thoroughly drained to prevent sogginess.
4 large eggs
0.5 cup vegetable oil
0.5 cup water

For the topping

3.4 oz instant pistachio pudding mix (for topping)
1 cup cold whole milk
8 oz whipped topping, thawed
0.5 cup chopped pistachios (optional) To add crunch; can be toasted for extra flavor.

Method

Preparation

Preheat the oven to 350 degrees F and lightly grease a 9×13 inch baking dish.
Drain the crushed pineapple thoroughly.
In a large bowl, combine the yellow cake mix and one package of dry instant pistachio pudding mix.
Add the eggs, vegetable oil, water, and drained pineapple. Beat until smooth.
Pour the batter into the prepared baking dish.

Baking

Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool completely.

Topping

For the topping, whisk the remaining instant pistachio pudding mix with the cold milk until smooth and thickened.
Gently fold in the thawed whipped topping.
Spread the pistachio topping evenly over the cooled cake.
Sprinkle with chopped pistachios if desired.
Cover and refrigerate for at least 1 hour before slicing and serving.

Notes

Serve chilled as a sweet finish to your meal. The cake pairs wonderfully with tea or coffee. Store leftovers in an airtight container in the refrigerator for 3 to 5 days.