Pistachio Pineapple Cake Recipe
This Pistachio Pineapple Cake is a retro favorite made easy with cake mix, instant pistachio pudding, and crushed pineapple. It bakes up moist and fluffy, then gets topped with a light pistachio whipped frosting. Perfect for potlucks, holidays, and easy make-ahead desserts everyone loves.
Servings: 12 servings
Ingredients
Pineapple Pistachio Cake
- 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
Pistachio Pudding Icing
- 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.
Pistachio Pudding Frosting
- 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.
Nutrition
Serving: 1 serving | Calories: 372 kcal | Carbohydrates: 59 g | Protein: 5 g | Fat: 14 g | Saturated Fat: 3 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 7 g | Trans Fat: 0.1 g | Cholesterol: 48 mg | Sodium: 509 mg | Potassium: 161 mg | Fiber: 1 g | Sugar: 40 g | Vitamin A: 166 IU | Vitamin C: 4 mg | Calcium: 164 mg | Iron: 1 mg
Find it online:
www.soulfullymade.com/pistachio-pineapple-cake/To see the web version with photos, tips
and FAQs, visit the recipe URL or scan the QR code:
https://www.soulfullymade.com/pistachio-pineapple-cake/