Description
This Pistachio Pineapple Cake is a moist and flavorful dessert combining the sweetness of crushed pineapple with the nutty taste of pistachios. A yellow cake mix is enhanced with instant pistachio pudding and pineapple juice, then topped with a creamy pistachio pudding frosting and optional chopped pistachios for extra crunch. Perfect for gatherings or as a delightful treat any day.
Ingredients
Units
Scale
Cake
- 1 box yellow cake mix - dry
- 1 package (3.5 ounces) instant pistachio pudding mix - dry
- 1/2 cup canola or vegetable oil
- 20 ounces crushed pineapple - do not drain
- 3 large eggs - room temperature
Frosting
- 1 package (3.5 ounces) instant pistachio pudding mix - dry
- 1 1/2 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
Instructions
- Preheat and prepare pan: Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 inch baking pan thoroughly with cooking spray. If using a dark nonstick pan, reduce temperature to 325 degrees Fahrenheit.
- Mix cake ingredients: In the bowl of a stand mixer with paddle attachment or a large mixing bowl with electric beaters, combine the dry yellow cake mix, dry pistachio pudding mix, oil, and crushed pineapple with its juice. Start mixing on low speed, then increase to medium to blend well.
- Add eggs: Beat in eggs one at a time, ensuring each egg is fully incorporated before adding the next. Continue mixing until the batter is light and fluffy, approximately 1 to 2 minutes.
- Bake the cake: Pour batter evenly into the prepared pan. Bake for 35 minutes or until a wooden toothpick inserted into the center comes out mostly clean. Begin checking doneness at 30 minutes to prevent overbaking, especially if using a dark pan.
- Cool cake: Remove cake from oven and place on a wire rack to cool completely before frosting. This may take about 30 minutes.
- Prepare frosting: While the cake cools, whisk the dry pistachio pudding mix together with milk in a stand mixer with a whisk attachment or medium bowl with an electric mixer until slightly thickened, about 2 to 3 minutes. Then fold in the thawed whipped topping until smooth and well combined.
- Chill frosting: Cover the frosting and refrigerate for at least 15 to 30 minutes to thicken further while the cake finishes cooling.
- Frost the cake: Once the cake is completely cool, evenly spread the pistachio pudding frosting over the top. Sprinkle chopped pistachios on top if desired.
- Store and serve: Cover the cake with foil or a lid and refrigerate. The cake can be served immediately but achieves best flavor and texture after chilling for 4 to 5 hours or overnight.
Notes
- Grease the pan generously or use melted butter to prevent sticking, especially because the pineapple makes the cake extra moist.
- Use room-temperature eggs for better incorporation and a lighter cake texture.
- Do not drain the crushed pineapple; its juice adds moisture and activates the pudding mix for tenderness.
- Check bake time carefully; start testing at 30 minutes to avoid overbaking, particularly in dark pans.
- Allow the cake to cool completely before frosting to prevent the whipped icing from melting and becoming runny.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 260 kcal
- Sugar: 22 g
- Sodium: 250 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
