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 ounce) 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 ounce) instant pistachio pudding mix - dry; 1 ½ cups whole milk; 8 ounces frozen whipped topping (Cool Whip), thawed; Chopped pistachios - optional for topping

Imagine a cake that's moist, tender, and bursting with tropical sweetness – that's exactly what you'll get with this Pistachio Pineapple Cake Recipe. It combines the nutty richness of pistachios with the bright, juicy flavor of pineapple for a dessert that's truly unforgettable.

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 always a crowd-pleaser and so easy to whip up. The flavors blend perfectly, and it’s one of those cakes that looks like you spent hours in the kitchen, but really, it’s a simple mix-and-bake wonder.

Unique Flavor Combo: Pistachio and pineapple come together for a tropical twist on a classic yellow cake.
Super Moist Texture: Thanks to the crushed pineapple and instant pistachio pudding mix, this cake stays tender and juicy.
Easy to Make: Uses a boxed cake mix and instant pudding, so you can have dessert ready in under an hour.
Beautiful Presentation: The light pistachio pudding frosting topped with chopped pistachios adds texture and makes it look stunning.

Ingredients & Why They Work

Gathering your ingredients for this pistachio pineapple cake recipe is a breeze since most of them are pantry and fridge staples. Just make sure to pick up a good-quality yellow cake mix and the instant pistachio pudding — that flavor combo is the secret to the cake’s magic!

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 of this cake, providing a classic, tender crumb that pairs perfectly with pistachio and pineapple flavors.
Instant pistachio pudding mix: Adds authentic pistachio flavor and keeps the cake moist and tender.
Canola or vegetable oil: Keeps the cake rich and moist without overpowering the other flavors.
Crushed pineapple (with juice): Don’t drain it! The juice adds sweetness and moisture, helping keep the cake soft while activating the pudding mix.
Large eggs (room temperature): Using room-temp eggs helps the batter mix smoothly, resulting in an even, light texture.
Whole milk: Essential for thickening the pistachio pudding frosting to the perfect fluffy consistency.
Frozen whipped topping (thawed): Adds lightness and a creamy texture to the frosting, making it delightfully fluffy.
Chopped pistachios: Optional but highly recommended for a crunchy, nutty finish on top.

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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

One of the best things about this Pistachio Pineapple Cake Recipe is how easy it is to customize! Whether you’re looking to tweak the flavors or adapt it for a special occasion, this cake welcomes your creativity.

Swap the nuts: If pistachios aren’t your favorite, try chopped toasted almonds or walnuts for a different crunch — they add a lovely earthy flavor, too.
Go tropical: Adding shredded coconut to the batter or sprinkling it on top with the pistachios brings out the pineapple’s tropical vibe even more. I tried this once for a summer picnic and it was a hit!
Dairy-free twist: Use coconut milk instead of whole milk and a dairy-free whipped topping to make this cake friendly for vegan or dairy-sensitive friends.
Extra fruity: Fold in some crushed pineapple chunks or even diced mango into the batter for an extra burst of juicy sweetness.
Seasonal spin: Add a hint of warm spices like cinnamon or nutmeg during cooler months for a cozy feel that complements the pistachio beautifully.

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: Prepping for Success

Start by preheating your oven to 350 degrees Fahrenheit (or 325°F if you’re using a dark nonstick pan to prevent over-browning). Then, generously spray a 9 x 13-inch baking pan with cooking spray to ensure the cake doesn’t stick. Trust me, this step is crucial because the pineapple makes the batter really moist—and you don’t want your beautiful cake to get stuck in the pan.

Step 2: Mixing the Cake Batter

In a stand mixer bowl with a paddle attachment (or a large mixing bowl and electric beaters), combine the dry yellow cake mix and the entire package of instant pistachio pudding mix. Pour in half a cup of canola or vegetable oil, along with the full 20 ounces of crushed pineapple—including the juice. Start mixing on low speed to avoid a floury cloud, then ramp it up to medium until everything is fully incorporated and smooth. This mixture is your base of moist, pineapple-infused cake goodness!

Step 3: Adding in the Eggs

Next, add the three large eggs one at a time, beating well after each addition. This slow incorporation helps the batter develop a light, fluffy texture. Continue beating for 1 to 2 minutes until the batter looks airy and well combined. You’ll notice how the texture changes—it becomes thicker and smoother, ready to bake into a tender cake.

Step 4: Baking to Perfection

Pour the batter evenly into the prepared pan and smooth the surface with a spatula. Pop the pan into your preheated oven and bake for about 35 minutes. Start checking around 30 minutes by inserting a wooden pick into the center—if it comes out mostly clean, your cake is done. The aroma of pineapple and pistachio filling your kitchen is your delicious clue that something special is baking.

Step 5: Cooling Before Frosting

Once baked, transfer the pan to a cooling rack and let the cake cool completely—this takes about 30 to 45 minutes. Cooling fully is essential so your frosting won’t melt and slide right off. It’s a test of patience, but so worth it for a smooth, fluffy finish on the cake.

Step 6: Whipping Up the Pistachio Pudding Frosting

While the cake cools, it’s time to make that dreamy frosting. Combine the dry pistachio pudding mix with 1½ cups of whole milk in a stand mixer with a whisk attachment (or use a bowl and an electric mixer). Whisk for 2 to 3 minutes until the pudding thickens slightly. Next, gently fold in 8 ounces of thawed whipped topping (like Cool Whip) until completely blended. This frosting is light, creamy, and packed with pistachio flavor.

Step 7: Chill and Spread

Cover your frosting and pop it into the fridge for 15 to 30 minutes to thicken further while the cake finishes cooling. Once everything is ready, spread the frosting evenly over the cooled cake using a spatula. For a final touch, sprinkle chopped pistachios on top for a lovely crunch and a pretty presentation.

Step 8: Refrigerate and Serve

Cover the cake with foil or a lid and refrigerate. Though you can dig in right away, this Pistachio Pineapple Cake is truly best after chilling for 4 to 5 hours or even overnight. The flavors meld beautifully, and the texture becomes perfectly moist and refreshing. Serve chilled, slice generously, and enjoy every bite!

Top Tip

These tips come straight from my kitchen to yours and will help you nail the Pistachio Pineapple Cake Recipe with confidence and ease every time.

Generous Greasing: Since this cake is wonderfully moist thanks to the pineapple, I always spray my pan liberally or use melted butter to avoid any sticking—especially in the corners.
Room Temperature Eggs: I’ve learned that using eggs straight from the fridge can lead to uneven batter. Warming them up a bit first makes all the difference for a light, fluffy cake.
Don’t Drain the Pineapple: The juice is magic here! It keeps the cake moist and helps activate the pistachio pudding, creating that perfect tender crumb texture.
Watch Your Bake Time: Especially if you’re using a dark pan. I start checking around 30 minutes to prevent over-browning and ensure the cake comes out just right every time.

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

To make your Pistachio Pineapple Cake look irresistible, sprinkle it with a handful of chopped pistachios for crunch and texture. For an extra-special touch, add a few fresh pineapple slices or edible flowers on top. A light dusting of powdered sugar can also enhance its visual appeal without overpowering the delicate flavors.

Side Dishes

This cake pairs beautifully with fresh fruit salad or a simple scoop of vanilla bean ice cream. Feeling festive? A dollop of whipped cream or a side of tropical sorbet complements the pistachio and pineapple flavors perfectly, making it a delightful dessert centerpiece for your parties and gatherings.

Make Ahead and Storage

Storing Leftovers

To keep your Pistachio Pineapple Cake fresh, cover it tightly with foil or a cake lid and store it in the refrigerator. It'll stay delicious for up to 4 to 5 days, giving you plenty of time to enjoy leftovers without any loss in moisture or flavor.

Freezing

This cake freezes well! For best results, freeze it without frosting first by wrapping tightly in plastic wrap and then foil. When ready to serve, thaw overnight in the fridge, then frost and garnish just before enjoying. If already frosted, freeze the entire cake well wrapped, but note the texture of whipped topping might change slightly.

Reheating

Since this is a chilled cake, it’s best served cold or at room temperature. If you prefer it less chilled, allow it to sit at room temperature for 15–20 minutes before slicing. Avoid heating in the microwave or oven, as the frosting and moist texture might suffer.

Frequently Asked Questions:

Can I use a different type of pudding mix instead of pistachio?

While pistachio pudding is what makes this cake unique, you could try vanilla or butterscotch pudding for a different spin, though it will change the flavor profile and the lush green color.

Do I have to use crushed pineapple with juice or can I drain it?

Do not drain the pineapple. The juice helps keep the cake moist and activates the pistachio pudding mix, which is essential for the cake's tender texture.

Can I make this cake ahead of time?

Yes! You can bake the cake a day ahead, refrigerate it, and then frost just before serving for the freshest look. The cake also tastes great chilled after a few hours in the fridge.

How long does the frosting need to chill before spreading?

Chill the pistachio pudding frosting for at least 15 to 30 minutes so it thickens and spreads smoothly without melting on the cake.

Final Thoughts

There’s something truly special about the combination of pistachio and pineapple—a sweet, nutty, and tropical harmony that makes this cake a standout. Whether you’re baking for a celebration or simply treating yourself, this Pistachio Pineapple Cake Recipe brings warmth, fun, and loads of flavor to your table. I hope you enjoy making it as much as I do sharing it with you!