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Delicious slice of Pistachio Pineapple Cake with vibrant colors and textures.

Pistachio Pineapple Cake

A delightful dessert combining rich pistachio flavor with tropical pineapple sweetness, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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
  1. Preheat the oven to 350 degrees F and lightly grease a 9×13 inch baking dish.
  2. Drain the crushed pineapple thoroughly.
  3. In a large bowl, combine the yellow cake mix and one package of dry instant pistachio pudding mix.
  4. Add the eggs, vegetable oil, water, and drained pineapple. Beat until smooth.
  5. Pour the batter into the prepared baking dish.
Baking
  1. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  2. Let the cake cool completely.
Topping
  1. For the topping, whisk the remaining instant pistachio pudding mix with the cold milk until smooth and thickened.
  2. Gently fold in the thawed whipped topping.
  3. Spread the pistachio topping evenly over the cooled cake.
  4. Sprinkle with chopped pistachios if desired.
  5. 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.