Pistachio Pineapple Cake: A Lush, Moist, and Irresistible Dessert

When you’re craving a dessert that’s vibrant, moist, and bursting with flavor, look no further than the Pistachio Pineapple Cake. This unique treat combines the nutty richness of pistachio with the sweet tang of pineapple, resulting in a cake that’s light, fluffy, and unforgettable. Perfect for potlucks, spring celebrations, or just a sweet indulgence at home, this retro classic is making a delicious comeback — and for good reason!

What Makes Pistachio Pineapple Cake Special?

The magic of this cake lies in its simplicity and surprising flavor combination. The pistachio pudding mix gives it a beautiful green hue and soft crumb, while crushed pineapple keeps it incredibly moist without being heavy. It’s the kind of cake that gets better after a day in the fridge, making it perfect to prep ahead.

If you’re curious about the science behind moist cakes and how ingredients like pudding mix and fruit can improve texture, this baking guide offers excellent insights.

Ingredients You’ll Need

To make this fluffy and flavorful cake, you’ll need just a handful of pantry staples and a couple of secret weapons:

For the Cake:

• 1 box of yellow cake mix

• 1 package (3.4 oz) instant pistachio pudding mix

• 4 large eggs

• 1/2 cup vegetable oil

• 1 cup cold water

• 1 can (8 oz) crushed pineapple with juice

For the Frosting:

• 1 package (3.4 oz) instant pistachio pudding mix

• 1 tub (8 oz) whipped topping (like Cool Whip), thawed

• 1/2 cup cold milk

• Optional garnish: chopped pistachios, pineapple chunks, or maraschino cherries

How to Make Pistachio Pineapple Cake

This cake couldn’t be easier to whip together, making it ideal for beginner bakers or anyone short on time.

Step-by-Step Instructions:

1. Preheat & Prep:
   Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.

2. Mix the Batter:
   In a large mixing bowl, combine:

   • Cake mix

   • Pistachio pudding mix

   • Eggs

   • Oil

   • Water

   • Crushed pineapple (with juice)

   Beat until smooth using a hand mixer or stand mixer (about 2 minutes on medium speed).

3. Bake:
   Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

4. Cool:
   Allow the cake to cool completely before frosting.

5. Frosting Time:
   In a medium bowl, whisk together the second package of pistachio pudding mix and cold milk until thickened. Fold in the whipped topping until smooth and fluffy.

6. Frost & Chill:
   Spread the frosting over the cooled cake. Refrigerate for at least 2 hours before serving for the best flavor and texture.

Thank you for following me on  Facebook & pinterest
for more recipes click here