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Pistachio Pineapple Cake

This Pistachio Pineapple Cake is a soft, fluffy retro dessert packed with sweet tropical flavor and a rich pistachio taste. Made with pistachio pudding mix and crushed pineapple, the cake turns out incredibly moist every time. Finished with a light pistachio whipped frosting and topped with crunchy pistachios, this easy cake is perfect for potlucks, holidays, and family gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time: 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake
  • 1 box yellow or white cake mix 15.25 oz
  • 1 package instant pistachio pudding mix 3.4 oz
  • 1 can crushed pineapple with juice 20 oz
  • 3 large eggs
  • ½ cup vegetable oil
  • ½ cup chopped pistachios optional
Frosting
  • 1 container whipped topping 8 oz, thawed
  • 1 package instant pistachio pudding mix 3.4 oz
  • ½ cup crushed pineapple
  • 2 tablespoons powdered sugar optional
  • ¼ cup chopped pistachios for garnish

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Rubber spatula
  • Measuring cups and spoons
  • 9×13 inch baking pan
  • cooling rack
  • Offset spatula (optional for frosting)

Method
 

Prepare the Oven
  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan with butter or nonstick spray.
Mix the Batter
  1. In a large mixing bowl, combine the cake mix, pistachio pudding mix, eggs, vegetable oil, and crushed pineapple with its juice. Mix until smooth and fully combined.
Pour Into Pan
  1. Pour the batter into the prepared baking pan and spread evenly using a spatula.
Bake the Cake
  1. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake
  1. Remove the cake from the oven and allow it to cool completely on a rack for about 30 minutes.
Make the Frosting
  1. In a mixing bowl, combine the whipped topping, pistachio pudding mix, crushed pineapple, and powdered sugar. Mix until light and fluffy.
Frost and Garnish
  1. Spread the frosting evenly over the cooled cake. Sprinkle chopped pistachios over the top for garnish.
Chill Before Serving
  1. Refrigerate the cake for 30–60 minutes before serving for the best texture and flavor.

Nutrition

Calories: 350kcal

Notes

  • Do not drain the pineapple. The juice helps create the cake’s signature moist texture.
  • For a richer flavor, substitute the whipped topping frosting with cream cheese frosting.
  • Toasting the pistachios before adding them as garnish enhances their nutty flavor.
  • This cake tastes even better the next day after chilling overnight.

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