Pistachio Pineapple Cake is one of those delightful desserts that feels like a tropical vacation in every bite. The combination of pistachio and pineapple brings a unique blend of flavors: the nutty richness of pistachios paired with the juicy sweetness of pineapple creates a dessert that’s both refreshing and indulgent. This cake is a perfect choice for family gatherings, potlucks, or even a weekend treat when you’re craving something fun and flavorful.
The recipe is simple and uses a boxed cake mix, making it convenient for anyone who wants a quick yet impressive dessert. And the addition of instant pistachio pudding mix gives it that light green color and soft, creamy texture that everyone will love. The star of the show, of course, is the crushed pineapple, which not only adds moisture to the cake but also delivers a burst of tropical sweetness in every bite.
Let’s get started!
Ingredients
For this cake, you’ll need a few basic ingredients that you may already have in your pantry, along with some fresh elements:
For the Cake:
- 1 box angel food cake mix (or any white cake mix)
- 1 (3.4 oz) box of instant pistachio pudding mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 (20 oz) can crushed pineapple, including the juice
For the Topping (optional but highly recommended!):
- 1 cup whipped topping (Cool Whip or homemade whipped cream)
- 1/4 cup chopped pistachios (optional, for garnish)
- Additional pineapple chunks or slices (for decoration)
Directions
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Make sure you’ve set the rack in the middle of the oven to ensure even baking. Grease a 9×13 inch baking dish with non-stick spray or a light coat of butter. If you like, you can dust the pan with a bit of flour to help prevent sticking, but this is optional.
Step 2: Mix the Cake Batter
In a large mixing bowl, combine the angel food cake mix, pistachio pudding mix, vegetable oil, and eggs. You can use a hand mixer or a stand mixer, but a whisk works just as well for this part. Beat the mixture on medium speed (or stir vigorously) for about 2-3 minutes until the batter is smooth and well combined. Be sure to scrape down the sides of the bowl to incorporate all the ingredients.
Next, add the entire can of crushed pineapple, including the juice. The pineapple juice will help add extra moisture to the cake, making it incredibly soft and tender. Gently fold the pineapple into the batter with a spatula or spoon until it’s evenly distributed.
Step 3: Bake the Cake
Pour the batter into your prepared 9×13 inch baking dish. Spread it out evenly with a spatula so it’s level, ensuring the cake bakes uniformly. Place the dish in the preheated oven and bake for 35-40 minutes. You’ll know the cake is ready when the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 4: Cool the Cake
Once the cake is done baking, remove it from the oven and let it cool in the pan on a wire rack. Allow it to cool completely before adding any toppings, which will help the cake set and prevent the topping from melting or sliding off.
Step 5: Add the Topping (Optional)
While the cake is cooling, you can prepare the optional topping. In a medium bowl, gently fold the whipped topping (such as Cool Whip) with any extra pineapple chunks you might have saved from the can. If you want a more decadent twist, add a bit of cream cheese (about 4 oz) to the whipped topping for a richer texture. Spread this mixture over the cooled cake in an even layer.
For an extra touch of texture and flavor, sprinkle the top with chopped pistachios. This adds a bit of crunch and enhances the pistachio flavor, making the cake even more irresistible.
Step 6: Garnish and Serve
To really bring out the tropical vibe of this dessert, decorate the top of the cake with pineapple slices or chunks. The bright yellow pineapple pieces contrast beautifully with the green hue of the pistachio pudding, making the cake look just as good as it tastes!
Once decorated, refrigerate the cake for about 30 minutes to allow the topping to firm up a bit. This cake is best served chilled, and the cool, creamy topping paired with the moist cake creates a melt-in-your-mouth experience.
When you’re ready to serve, slice the cake into squares and watch as your guests devour this tropical treat. It’s the perfect balance of sweetness, nuttiness, and moisture, and it’s sure to be a hit at any gathering.
Tips for Making the Best Pistachio Pineapple Cake
- Use Fresh Pineapple: While canned pineapple works perfectly in this recipe, you can use fresh pineapple if you want to elevate the flavor. Just make sure to chop it finely and use a bit of fresh pineapple juice in place of the canned juice.
- Substitute for a Healthier Version: If you want to make this cake a little lighter, try using Greek yogurt instead of vegetable oil. You can also opt for light whipped topping to reduce the calorie content.
- Make It a Layered Cake: To take this dessert up a notch for special occasions, you can bake the batter in two 8-inch round cake pans and stack them with whipped topping and pineapple between the layers.
This Pistachio Pineapple Cake is a crowd-pleaser with its vibrant flavors and easy-to-make steps. Whether you’re making it for a family gathering, a special occasion, or simply to enjoy on a weekend afternoon, it’s bound to bring smiles to everyone’s faces. The tropical sweetness of pineapple combined with the creamy, nutty flavor of pistachios creates an unforgettable cake that tastes like sunshine in every bite