Name: Pistachio Pineapple Cake Recipe
Prep time: 4 h 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 box yellow cake mix - dry; 1 package (3.5 ounces) instant pistachio pudding mix - dry; ½ cup canola or vegetable oil; 20 ounces crushed pineapple - do not drain; 3 large eggs - room temperature; 1 package (3.5 ounces) instant pistachio pudding mix - dry; 1 ½ cups whole milk (or half heavy cream and half milk for thicker icing); 8 ounces frozen whipped topping (Cool Whip), thawed; Chopped pistachios – optional for topping

If you’re in the mood for something uniquely delicious, this Pistachio Pineapple Cake Recipe will quickly become your new favorite. It’s got that perfect balance of moist, sweet pineapple and the subtle crunch of pistachios baked right into a tender, flavorful cake. Trust me, you’re going to love it!

A close-up of a square piece of green cake with two clear layers is held by a silver spatula over a white baking dish; the bottom layer is a moist, crumbly green sponge, topped with a thick, smooth pale green frosting sprinkled with bright green chopped pistachios, with more frosting and pistachios visible in the dish below on a white marbled surface with a soft green cloth in the background, photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pistachio Pineapple Cake Recipe
Top Tip
How to Serve Pistachio Pineapple Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pistachio Pineapple Cake Recipe

Why You'll Love This Recipe

I’ve made this Pistachio Pineapple Cake more times than I can count because it’s not only a crowd-pleaser but also surprisingly easy to whip up. Every bite feels like a celebration of sweet, nutty goodness!

Effortless prep: Using a yellow cake mix and instant pudding makes this recipe quick and stress-free.
Moist & tender crumb: The crushed pineapple with its juice keeps the cake incredibly moist and flavorful.
Rich pistachio flavor: Both the cake and frosting highlight pistachios in a lovely, natural way.
Perfect for any occasion: Whether it’s a summer picnic or a family gathering, this cake is a showstopper.

Ingredients & Why They Work

Before you start, make sure you have all the essentials on hand. I like to pick a quality yellow cake mix and the instant pistachio pudding mix as these really bring that wonderful pistachio flavor and texture. Don’t skip the crushed pineapple with juice—it’s key to keeping the cake moist and tender!

Flat lay of a small mound of yellow cake mix powder on a simple white ceramic plate, a neat pile of light green pistachio pudding mix powder next to it on another white ceramic plate, a small white ceramic bowl filled with golden canola oil, a small white ceramic bowl holding crushed pineapple with juice visible, three whole brown eggs with clean shells arranged in a line, a small white ceramic bowl of whole milk, a white ceramic bowl with smooth whipped topping, and a small pile of chopped fresh green pistachios—all evenly spaced and symmetrically placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Yellow cake mix: The base that’s light and fluffy, perfect for soaking up the pineapple juice.
Instant pistachio pudding mix: Adds a distinctive nutty flavor and helps create a moist, tender texture.
Canola or vegetable oil: Keeps the cake moist without overpowering the flavor.
Crushed pineapple (with juice): The juice is important—it adds natural sweetness and activates the pudding mix for a soft crumb.
Large eggs (room temperature): Help blend all the ingredients smoothly for a light, even batter.
Whole milk (or half heavy cream and milk): Thickens the frosting beautifully and adds richness.
Frozen whipped topping, thawed: Creates a light and creamy pistachio pudding frosting.
Chopped pistachios (optional): Add a delightful crunch on top for extra flavor and texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Pistachio Pineapple Cake Recipe is how easy it is to put your own spin on it. Whether you're craving an extra nutty kick or want to add a tropical twist, making it your own is part of the fun!

Use chopped pistachios liberally: I love sprinkling a generous handful of chopped pistachios not only on top of the frosting but also folding some into the batter. It adds delightful crunch and boosts that nutty pistachio flavor.
Swap out the whipped topping: For a lighter frosting, try using homemade whipped cream sweetened with a little powdered sugar and a hint of vanilla. It still pairs beautifully with the pistachio pudding but feels extra fresh.
Make it a tropical delight: Adding shredded coconut either mixed into the batter or sprinkled on top gives a lovely island vibe. Pineapple and coconut are a classic combo that really shines.
Dairy-free version: Replace the whole milk in the frosting with almond or coconut milk and use a dairy-free whipped topping. The pudding mix still sets nicely, and you get a deliciously moist and nutty cake that's vegan-friendly.
Seasonal fruit addition: Try folding in some diced fresh mango or juicy mandarin orange segments for a fresh burst of flavor that complements the pineapple and pistachios perfectly.

Step-by-Step: How I Make Pistachio Pineapple Cake Recipe

A slice of light green cake with a thick creamy pale green layer on top is on a white plate, garnished with chopped pistachios. The cake looks soft and moist with a slightly rough texture, while the creamy top is smooth and fluffy. The slice is placed slightly off-center with a silver fork resting on the right side of the plate. Behind it, a white baking dish filled with the same layered cake is visible, also sprinkled with chopped pistachios. The setting features a white marbled surface with loose pistachio nuts and crumbs scattered around, and a green cloth partially visible on the right. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Pan

I always start by preheating my oven to 350 degrees Fahrenheit—unless I’m using a dark nonstick pan, in which case I turn it down to 325. A well-greased 9 x 13 inch pan is key here; I spray it generously to ensure the cake releases easily after baking. The pineapple adds extra moisture, so don’t skimp on this step!

Step 2: Mix the Dry Ingredients and Wet Together

In my stand mixer fitted with a paddle attachment (or a big bowl with electric beaters if you don’t have one), I combine the dry yellow cake mix and the instant pistachio pudding mix. Then I add the oil and the entire 20 ounces of crushed pineapple—juice and all. Starting on low speed helps avoid a flour cloud! Once everything begins to come together, I ramp up to medium until the batter is smooth and smells deliciously nutty and fruity.

Step 3: Beat in the Eggs for a Fluffy Texture

Next, I add three large room-temperature eggs, one at a time. This step is important—I make sure each egg is fully incorporated before adding the next. After beating for about 1 to 2 minutes, the batter becomes light and fluffy, signaling it's ready for the oven.

Step 4: Bake to Moist Perfection

I pour the batter evenly into the prepared pan, smoothing the top with a spatula. Baking takes about 35 minutes, but I start checking as early as 30 minutes by inserting a toothpick in the center. When it comes out mostly clean, it’s done. Baking times can vary slightly, especially with darker pans, so keep a close eye!

Step 5: Cool Completely Before Frosting

Once out of the oven, I set the cake on a wire rack to cool thoroughly—this usually takes about 30 minutes. Cooling fully is essential for the frosting to stay thick and fluffy instead of melting away.

Step 6: Whisk Up the Creamy Pistachio Frosting

While the cake cools, I mix the frosting. Combining the dry instant pistachio pudding with 1 ½ cups of whole milk (or half milk and half heavy cream for extra richness), I whisk until the mix thickens, about 2 to 3 minutes. Folding in 8 ounces of thawed Cool Whip gives it that unmistakably creamy texture. Then, I chill the frosting in the fridge for 15 to 30 minutes to help it set nicely.

Step 7: Frost, Garnish, and Chill

After the cake is completely cool, I spread the luscious pistachio frosting evenly across the top. If I’m feeling fancy, I sprinkle chopped pistachios right on top for extra texture and eye appeal. Cover it up with foil or a cake lid and let it chill in the fridge for at least 4 hours—or even overnight—to let all those flavors meld beautifully.

Top Tip

These tips come straight from experience and make all the difference when baking and decorating the Pistachio Pineapple Cake Recipe. They help ensure your cake turns out moist, flavorful, and perfectly textured every time.

Use Room-Temperature Eggs: Bringing your eggs to room temperature before mixing really helps create a lighter, fluffier cake by ensuring better incorporation into the batter.
Don’t Drain the Pineapple: Keeping the juice in the batter adds essential moisture, activates the pistachio pudding mix, and gives the cake its signature tender crumb.
Monitor Bake Time Closely: Start checking the cake at 30 minutes, especially if using a dark-pan, as it can overbrown quickly. A toothpick should come out mostly clean for perfect doneness.
Cool Completely Before Frosting: Patience here is key! Frosting a warm cake will cause the whipped pistachio pudding frosting to melt and lose its fluffy texture.

How to Serve Pistachio Pineapple Cake Recipe

Two side-by-side images show a metal mixing bowl on a white marbled surface. The bowl contains a creamy light green batter. In the left image, a raw egg with a bright yellow yolk sits on top of the thick batter, which has a rough, chunky texture. In the right image, the batter is mixed smoothly with a lighter, more even green color and a shiny surface with small bubbles. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a stunning presentation and added texture, sprinkle chopped pistachios on top of the frosting just before serving. You can also add a few fresh pineapple slices or even a light dusting of powdered sugar for an extra touch. A dollop of whipped cream on the side pairs beautifully too!

Side Dishes

This Pistachio Pineapple Cake is wonderfully rich and moist on its own, but pairing it with light accompaniments balances the flavors nicely. Try serving it with a scoop of vanilla ice cream, fresh berries, or a simple citrus salad. A cup of hot tea or coffee rounds out the dessert perfectly for any occasion.

Make Ahead and Storage

Storing Leftovers

After frosting, cover the Pistachio Pineapple Cake with foil or a lid and refrigerate. It will keep well for up to 4 to 5 days, maintaining its moistness and fresh flavors. Storing it chilled also helps the frosting hold its fluffy texture.

Freezing

You can freeze this cake either whole or in slices. Wrap tightly in plastic wrap and then foil or place in an airtight container before freezing. For best results, consume within 2 months. Thaw in the refrigerator overnight before serving.

Reheating

This cake is best enjoyed chilled, so reheating is generally not recommended. However, if you’d like a slightly warmer slice, let it sit at room temperature for 20 to 30 minutes. Avoid microwaving as it may affect the texture of the frosting.

Frequently Asked Questions:

Can I use fresh pineapple instead of crushed pineapple?

Fresh pineapple won’t have the same moisture content as crushed pineapple packed in juice, which is key to the cake’s tender texture. If you want to use fresh, finely chop it and add some pineapple juice or a bit of water to match the moisture level.

What if I can’t find instant pistachio pudding mix?

Instant pistachio pudding mix is essential for flavor and texture. If unavailable, you might substitute with vanilla or almond pudding mix and add a small amount of finely chopped pistachios or pistachio extract to maintain the nutty flavor, but the cake won’t be quite the same.

Can I make this cake dairy-free?

To make a dairy-free version, use dairy-free yellow cake mix and substitute the milk in the frosting with a plant-based milk such as almond or oat milk. Choose a dairy-free whipped topping as well. Keep in mind texture and flavor might vary slightly.

How long does the Pistachio Pineapple Cake last?

When stored covered in the refrigerator, the cake stays fresh for about 4 to 5 days. For longer storage, freezing is recommended, lasting up to 2 months when properly wrapped.

Final Thoughts

Making this Pistachio Pineapple Cake Recipe truly feels like an embrace of all things sweet, nutty, and a little tropical! It’s one of those desserts that delights guests and family alike, yet is simple enough to whip up on a whim. With a few thoughtful touches and some chilling time, you’ll have a dessert that’s not only beautiful but deeply satisfying. Whether it’s a summer gathering, a special occasion, or just because, this cake is sure to become a new favorite in your recipe collection. Happy baking, and don’t forget to savor each luscious bite!