Description
This Pistachio Pineapple Cake is a moist and tender yellow cake infused with crushed pineapple and instant pistachio pudding mix. It's topped with a light and fluffy pistachio pudding frosting made with whipped topping and milk, then garnished with chopped pistachios for a delightful crunch. Perfect for parties and gatherings, this cake combines unique pistachio flavor with tropical pineapple sweetness for an irresistible dessert.
Ingredients
Units
Scale
For the Pineapple Pistachio Cake
- 1 box yellow cake mix - dry
- 1 package (3.5 ounce) instant pistachio pudding mix - dry
- 1/2 cup canola or vegetable oil
- 20 ounces crushed pineapple - do not drain
- 3 large eggs - room temperature
For the Pistachio Pudding Icing
- 1 package (3.5 ounce) instant pistachio pudding mix - dry
- 1 1/2 cups whole milk
- 8 ounces frozen whipped topping (Cool Whip), thawed
- Chopped pistachios - optional for topping
Instructions
- Preheat and Prepare: Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking pan generously with cooking spray to prevent sticking. If using a dark nonstick pan, reduce the oven temperature to 325 degrees Fahrenheit.
- Mix Cake Batter: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using electric beaters, combine the dry yellow cake mix, dry pistachio pudding mix, oil, and crushed pineapple with juices. Start mixing on low, then increase to medium speed until well combined.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Continue beating the batter for 1 to 2 minutes until it becomes light and fluffy.
- Bake the Cake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 35 minutes or until a wooden pick inserted into the center comes out mostly clean. Begin checking doneness at 30 minutes.
- Cool the Cake: Remove the cake from the oven and place it on a cooling rack. Allow it to cool completely before frosting, about 30 to 45 minutes.
- Make Pistachio Pudding Frosting: While the cake cools, prepare the frosting. In a stand mixer fitted with a whisk attachment, or in a bowl with an electric mixer, whisk together the dry pistachio pudding mix and whole milk for 2 to 3 minutes until slightly thickened. Fold in the thawed whipped topping until thoroughly combined.
- Chill the Frosting: Cover the frosting and refrigerate for 15 to 30 minutes to allow it to thicken further while the cake cools completely.
- Frost and Garnish: Once the cake is fully cooled, spread the pistachio pudding frosting evenly on top. Sprinkle with chopped pistachios if desired for added texture and flavor.
- Store and Serve: Cover the cake with foil or a lid and refrigerate. The cake can be enjoyed immediately but will be even better after chilling in the refrigerator for 4 to 5 hours or overnight before serving.
- Enjoy and Review: Serve chilled for best flavor and texture. If you try this recipe, consider leaving a review to share your experience!
Notes
- Grease the pan generously to prevent sticking since the cake is very moist from the pineapple.
- Use room-temperature eggs to help the batter mix smoothly and bake with a light, even texture.
- Do not drain the pineapple; the juice adds sweetness, moisture, and activates the pudding mix.
- Watch the bake time carefully, especially if using a dark pan, to avoid over-browning.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 260 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
