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Sweet, nostalgic, and so very easy, this Pistachio Pineapple Cake is the kind of dessert all home cooks need! Made with cake mix, instant pudding, and crushed pineapple, it bakes up moist, fluffy, and downright irresistible. I’ll show you how to pull this retro favorite together in under an hour! It’s perfect for potlucks, holidays (hello St. Patrick’s Day!), and last-minute guests.
Why you’ll love this Pistachio Pineapple Cake Recipe
I’ve been making versions of this pistachio pineapple cake for years, especially when I need a dessert that feeds a crowd without keeping me stuck in the kitchen. When you’ve got a big family, people dropping by, and a table that’s always full, recipes like this are pure gold.
In this cake, we use a combination of instant pistachio pudding and crushed pineapple, which gives the cake incredible moisture and that signature pale green color. It’s the same kind of old-school dessert energy you’ll find in my Pistachio Bundt Cake or my Pineapple Poke Cake!
Here’s What Makes This Pistachio Pineapple Cake Special!
❥ Ultra Moist & Fluffy: Crushed pineapple and pudding mix create a soft, tender crumb that stays moist for days!
❥ Retro Favorite: That pistachio flavor brings nostalgic charm you just don’t get with modern desserts.
❥ Perfect for a Crowd: A simple 9×13 cake that feeds plenty, with no layering needed!
❥ Beginner-Friendly: With just one bowl and simple steps, it’s nearly impossible to mess up.
Pistachio Pineapple Cake Ingredients
- Yellow Cake Mix: The foundation of the recipe! Use it dry for ease and consistency.
- Instant Pistachio Pudding Mix: Adds flavor, color, and that signature moist texture. Make sure you use the instant kind!
- Canola or Vegetable Oil: Keeps the cake tender and rich without heaviness.
- Crushed Pineapple: Provides moisture and natural sweetness. Don’t drain it! The juice adds extra moisture.
- Eggs: Bind the batter and help the cake rise evenly.
- Whole Milk: Creates a smooth, creamy base for the frosting.
- Frozen Whipped Topping: Keeps the frosting light and fluffy. I always use classic Cool Whip!
- Chopped Pistachios: This is optional, to add crunch and a pretty finishing touch.
How To Make Easy Pistachio Pineapple Cake
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Preheat & Prep
Preheat the oven to 350℉. Spray a 9 X 13 baking pan with cooking spray. If you have a dark nonstick pan, you can decrease the temperature to 325℉.
Step 2 | Make the Cake Batter
In the bowl of a stand mixer with a paddle attachment or a large mixing bowl with electric beaters, add dry cake mix, dry pudding mix, oil, and crushed pineapple with juices. Start the mixer on low and then turn to medium to incorporate.
Beat in the eggs, one at a time, making sure each is thoroughly incorporated, and the batter is light and fluffy (about 1 – 2 minutes).
Step 3 | Bake
Pour batter into the prepared pan and spread out evenly.
Bake for 30 – 40 minutes or until a wooden pick inserted into the center comes out mostly clean. Once the cake is done, place on a cooling rack and allow it to cool completely.
Step 4 | Make the Frosting
In a stand mixer with a whisk attachment or in a medium bowl, with an electric mixer, add dry pistachio pudding mix and milk and whisk until combined and slightly thickened (about 2-3 minutes). Then mix in whipped topping until completely combined.
Cover and place in the refrigerator to thicken while the cake cools completely (at least 15-30 minutes).
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Step 5 | Assemble & Enjoy
Once the cake is completely cooled, frost with whipped pistachio frosting and garnish with chopped pistachios.
Cover the pan with foil or a lid and store in the refrigerator. This cake can be served right away but is even better after chilling in the refrigerator for 4-5 hours, or even overnight before serving.
Variations and Substitutions For Watergate Cake with Pineapple
- Oil: You can use butter instead of oil, if you prefer. Melted butter adds richer flavor, though the cake will be slightly denser.
- Cupcake form: You can make this into cupcakes, just make sure to adjust bake time accordingly! Cupcakes usually bake in about 18 to 22 minutes.
- Frosting: Use heavy cream instead of milk for a thicker, more decadent frosting.
Recipe FAQs
A classic yellow cake mix works best because it lets the pistachio and pineapple flavors shine without overpowering them. You can also use white cake mix for a lighter color, but yellow gives the most traditional flavor!
Yes, whipped cream frosting or a light cream cheese frosting both pair beautifully with this cake. Just keep it on the lighter side so it doesn’t overpower the delicate pistachio flavor.
Yes, because of the pudding frosting, it should be stored in the refrigerator.
What to Serve with Pistachio Pineapple Cake
This pistachio pineapple cake is especially fun for St. Patrick’s Day thanks to its soft green color, but don’t let that limit you! It’s just as perfect any time of year. I also love serving it for Easter, when those pastel hues feel right at home on the dessert table. Pair it with fresh fruit, hot coffee, tea, or even a scoop of ice cream (like my M&M ice cream!).
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Pistachio Pineapple Cake Recipe
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Ingredients
- 1 box yellow cake mix - dry
- 1 package of 3.5 ounce instant pistachio pudding mix - dry
- ½ cup canola or vegetable oil
- 20 ounces crushed pineapple - do not drain
- 3 large eggs - room temperature
- 1 3.5 ounce instant pistachio pudding mix - (dry)
- 1 ½ cups whole milk - you can use heavy cream for an even thicker icing or half or each
- 8 ounce frozen whipped topping - cool whip, thawed
- chopped pistachios – optional for topping
Instructions
- Preheat the oven to 350℉. Spray a 9 X 13 baking pan with cooking spray. If you have a dark nonstick pan you can decrease to 325℉.
- In the bowl of a stand mixer with a paddle attachment or a large mixing bowl with electric beaters, add dry cake mix, dry pudding mix, oil, and crushed pineapple with juices. Start the mixer on low and then turn to medium to incorporate.
- Beat in the eggs, one at a time, making sure each is thoroughly incorporated and the batter is light and fluffy (about 1 – 2 minutes).
- Pour batter into the prepared pan and spread out evenly.
- Bake for 30 – 40 minutes or until a wooden pick inserted into the center comes out mostly clean.
- Once the cake is done, place on a cooling rack and allow it to cool completely.
- While Cake is Cooling, Make Icing: In a stand mixer with whisk attachment or in a medium bowl, with an electric mixer, add dry pistachio pudding mix and milk and whisk until combined and slightly thickens (about 2-3 minutes). Then mix in whipped topping until completely combined.
- Cover and place in the refrigerator to thicken while the cake completely cools (at least 15-30 minutes).
- Once the cake is completely cooled, frost with whipped pistachio frosting and garnish with chopped pistachios.
- Cover the pan with foil or a lid and store in the refrigerator. This cake can be served right away but is even better after chilling in the refrigerator for 4-5 hours, or even overnight before serving.
Notes
- Grease the pan generously. This cake is extra moist thanks to the pineapple, so make sure you spray the pan well or use melted butter to avoid sticking, especially in the corners.
- Use room-temperature eggs! Room-temp eggs blend more smoothly into the batter, helping the cake bake up light and evenly instead of dense.
- Don’t drain the pineapple. The juice is essential here. It adds sweetness, moisture, and helps activate the pudding mix for that soft, tender crumb.
- Watch the bake time closely! This cake can go from just right to too dark quickly, especially in a dark pan, so start checking around the 25–30 minute mark.
- Cool completely before frosting. The whipped pistachio frosting will melt if the cake is warm, so patience here pays off with a smooth, fluffy finish.
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