If you are looking for a cake that beautifully balances nutty richness with tropical brightness, this Pistachio Pineapple Cake Recipe is an absolute must-try. This delightful dessert layers the unmistakable flavor of pistachio with juicy crushed pineapple, resulting in a moist, vibrant cake that bursts with color and flavor in every bite. Whether you are baking for a family gathering or looking for a show-stopping centerpiece for a special occasion, this recipe brings together simple ingredients to create something truly unforgettable.
Ingredients You’ll Need
The beauty of this Pistachio Pineapple Cake Recipe lies in its straightforward ingredients that each play a crucial role in building its luscious texture and flavor. From the yellow cake mix providing a tender crumb to the instant pistachio pudding adding a nutty, silky richness, every component enhances the overall experience.
- Yellow cake mix: The perfect base for a moist and fluffy cake that bakes evenly.
- Large eggs (3): These bind everything together and contribute to a rich, smooth batter.
- Instant pistachio pudding mix (3.4 ounces): Adds concentrated pistachio flavor and moistness.
- Vegetable oil (½ cup): Keeps the cake tender without overpowering the flavors.
- Crushed pineapple, undrained (20 ounces): Brings bright, juicy sweetness and moisture.
- Green gel food coloring (optional): For a fun, vibrant pop of color that complements the pistachio tone.
- Instant pistachio pudding mix (3.4 ounces) for topping: Used later to make the creamy frosting layer extra luscious.
- Cold milk (1 ½ cups): Essential for preparing the pudding topping, ensuring it sets beautifully.
- Whipped topping, thawed (8 ounces): Gives the frosting a light, airy texture.
- Chopped pistachios (⅓ cup): Adds crunch and a lovely finishing touch for garnish.
How to Make Pistachio Pineapple Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350 degrees Fahrenheit. Then, generously spray a 9×13-inch baking pan with non-stick spray to ensure your cake releases easily once baked. Setting up your equipment first is key to a smooth baking process.
Step 2: Combine the Cake Ingredients
In a large mixing bowl, add the yellow cake mix, eggs, one package of instant pistachio pudding mix, vegetable oil, and the entire can of crushed pineapple with its juice. If you want to give your cake an extra festive look, add a few drops of green gel food coloring now. This will enhance the vibrant green hues of pistachio and pineapple.
Step 3: Mix the Batter
Using a hand mixer on medium speed, blend all the ingredients until fully combined. The batter should be smooth and slightly thick, with the pineapple evenly distributed. Taking the time to mix thoroughly results in an even crumb and prevents any dry pockets.
Step 4: Bake the Cake
Pour your luscious batter into the prepared pan and spread it evenly. Bake for 35 to 40 minutes, but start checking around 35 minutes by inserting a toothpick in the center. When it comes out clean or with only a few moist crumbs, your cake is ready to be removed from the oven.
Step 5: Cool Completely
Allow the cake to cool fully on a wire rack. This step is crucial because the topping you’ll add next will set best on a completely cooled cake, helping you achieve that perfect balance of textures.
Step 6: Prepare and Spread the Frosting
While your cake cools, whisk together the second package of pistachio pudding mix with 1 ½ cups of cold milk until thickened. Gently fold in the thawed whipped topping until smooth and creamy. Spread this luscious frosting evenly over the cooled cake and sprinkle the chopped pistachios on top for a delightful crunch and gorgeous presentation.
How to Serve Pistachio Pineapple Cake Recipe
Garnishes
For an inviting look, garnish your cake with a handful of chopped pistachios, which add a nutty contrast and beautiful texture. You might also consider a few fresh mint leaves or pineapple chunks to brighten the plate and highlight the tropical theme.
Side Dishes
This cake pairs wonderfully with light accompaniments like fresh fruit salad or a small scoop of vanilla ice cream. These sides complement the cake’s flavors without overwhelming its delicate pistachio and pineapple notes.
Creative Ways to Present
Try serving individual slices with a drizzle of caramel sauce or a dusting of toasted coconut flakes to elevate the experience. You could also turn this into a trifle by layering cake pieces with whipped cream and pineapple chunks for a stunning dessert presentation.
Make Ahead and Storage
Storing Leftovers
Keep your Pistachio Pineapple Cake Recipe fresh by storing leftovers in an airtight container in the refrigerator. It should stay moist and delicious for up to 4 days, though you might want to enjoy it sooner because it tastes best fresh!
Freezing
If you want to freeze the cake, wrap it tightly in plastic wrap and then a layer of aluminum foil to prevent freezer burn. Frozen, it will keep well for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating
This cake is best enjoyed chilled or at room temperature due to its creamy pistachio topping. If you prefer, bring refrigerated slices to room temperature for 20-30 minutes before serving for the perfect texture and flavor.
FAQs
Can I use homemade cake instead of boxed cake mix in this Pistachio Pineapple Cake Recipe?
Absolutely! A homemade yellow cake batter can be substituted if you prefer, just be sure it’s light and moist to carry the pistachio and pineapple flavors well.
Do I have to use pistachio pudding mix for this cake?
The pudding mix is key because it infuses that authentic pistachio flavor and adds moisture. Using a different flavor might change the profile, but you can experiment if you want a twist.
Can I replace the crushed pineapple with fresh pineapple?
Fresh pineapple works but make sure to finely chop it and add some juice or a bit of water so the batter keeps its moisture. The canned crushed pineapple’s juice really helps the cake stay tender.
Is the green food coloring necessary?
The green gel is optional and mainly for visual appeal. If you love natural tones, the cake looks beautiful without it thanks to the pistachios and pineapple.
How long does this cake keep well at room temperature?
Due to the creamy pudding topping, it’s best to refrigerate the cake after serving. At room temperature, it should be consumed within a couple of hours to ensure food safety and quality.
Final Thoughts
This Pistachio Pineapple Cake Recipe is one of those magical desserts that combines ease, flavor, and a touch of whimsy into every bite. It’s a wonderful way to brighten any dessert table and surprise your loved ones with something fresh and delicious. I encourage you to give this beloved recipe a try — I promise it will become a favorite that you reach for again and again!
Print
Pistachio Pineapple Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pistachio Cake is a moist and flavorful dessert combining classic yellow cake mix with instant pistachio pudding and crushed pineapple for a uniquely delicious treat. Finished with a creamy pistachio pudding whipped topping and sprinkled with chopped pistachios, this cake offers a delightful texture and nutty flavor perfect for any occasion.
Ingredients
Dry Ingredients
- 1 box yellow cake mix
- 3.4 ounce instant pistachio pudding mix (divided, total 6.8 ounces)
Wet Ingredients
- 3 large eggs
- ½ cup vegetable oil
- 20 ounce can crushed pineapple (undrained)
- Green gel food coloring (optional, a few drops)
Topping
- 1 ½ cups cold milk
- 8 ounces whipped topping (thawed)
- ⅓ cup pistachios (chopped)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking pan with non-stick cooking spray and set it aside.
- Mix Cake Batter: In a large bowl, combine the yellow cake mix, 3.4 ounces of instant pistachio pudding mix, eggs, vegetable oil, crushed pineapple with its juice, and a few drops of green gel food coloring if desired. Using a hand mixer on medium speed, mix all ingredients until well combined and smooth.
- Bake the Cake: Pour the batter evenly into the prepared 9×13 pan. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and place it on a wire rack to cool completely before adding the topping.
- Prepare the Pudding Whipped Topping: In a bowl, whisk together the remaining 3.4 ounces of instant pistachio pudding mix with 1 ½ cups of cold milk until it begins to thicken. Gently fold in the thawed whipped topping until well incorporated to create a creamy, fluffy topping.
- Top the Cake: Once the cake is completely cooled, spread the pudding whipped topping evenly over the surface. Sprinkle the chopped pistachios on top as a garnish.
- Chill and Serve: Refrigerate the cake for at least 1 hour before serving to allow the topping to set and flavors to meld. Slice into 12 pieces and enjoy!
Notes
- You can omit the green food coloring if you prefer a natural color.
- Make sure the cake is completely cool before spreading the topping to prevent it from melting.
- Chilling the cake before serving enhances the flavor and texture.
- Store leftovers covered in the refrigerator to keep the topping fresh.
- Use chopped pistachios unsalted for best control over saltiness.
