Pistachio Pineapple Cake Recipe
If you’re dreaming of a dessert that’s airy, bright, and utterly irresistible, this Pistachio Pineapple Cake is about to be your new obsession. With vibrant flecks of pistachio and sweet bursts of pineapple in every bite, this cake is a delightful medley of textures and flavors. Whether you’re serving it at a summer barbecue, spring brunch, or just craving an afternoon treat, this easy-bake wonder has a way of turning every day into something worth celebrating. Trust me, one slice is never enough!
Ingredients You’ll Need
The beauty of this cake lies in its wonderfully simple, store-cupboard staples. Each ingredient plays an important role: from the fluffy cake base to the creamy frosting, every element adds to the overall taste, texture, and signature Pistachio Pineapple Cake color.
- Angel food cake mix: This light and airy base ensures the cake is beautifully soft while holding up all the delicious add-ins.
- Instant pistachio pudding mix (3.4oz): Adds a nutty, distinct green hue and creamy tenderness to both cake and frosting.
- Vegetable oil (½ cup): Ensures a moist crumb without overwhelming any flavors.
- Eggs (3): Help bind everything together and provide lift for the batter.
- Crushed pineapple with juice (20 oz can): Lends tropical sweetness and keeps the cake incredibly moist.
- Cool Whip (8 oz, thawed): Makes the frosting fluffy and light as a cloud.
- Whole milk (⅔ cup): Thickens the pudding for the frosting, making it creamy and spreadable.
- Chopped pistachios: A final touch that adds crunch and a pop of color, making every bite special.
How to Make Pistachio Pineapple Cake
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350 degrees and greasing a 9×13-inch baking dish. This simple prep step ensures your Pistachio Pineapple Cake will slide out easily and bake evenly every time.
Step 2: Mix the Cake Batter
In a large mixing bowl, combine the angel food cake mix, pistachio pudding mix, vegetable oil, eggs, and the entire can of crushed pineapple (juice included). Using a mixer or a sturdy whisk, beat the mixture until it’s fully combined and looks light and luscious. Don’t be surprised if it smells fantastic already!
Step 3: Bake to Perfection
Pour your colorful batter into the prepared baking dish, smoothing out the top with a spatula. Bake in the center of your preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before moving on—you don’t want the frosting to melt.
Step 4: Whip Up the Frosting
For that signature creamy topping, whisk together your second box of pistachio pudding mix with the whole milk in a medium bowl. Wait a couple minutes until the mixture thickens up, then gently fold in the thawed Cool Whip until everything is light, fluffy, and gorgeously green. This frosting is the crowning glory of your Pistachio Pineapple Cake.
Step 5: Frost and Chill
Once your cake is completely cool, spread the pistachio frosting evenly over the top. Pop the whole cake into the fridge to chill for at least 2 hours. This gives the flavors time to meld and makes the cake easy to slice.
Step 6: Decorate and Serve
Just before serving, sprinkle a generous handful of chopped pistachios over the top. They add crunch and color, making your Pistachio Pineapple Cake look as good as it tastes!
How to Serve Pistachio Pineapple Cake
Garnishes
For a swoon-worthy presentation, finish each slice with an extra sprinkle of chopped pistachios and maybe a few pineapple tidbits or edible flowers if you’re feeling fancy. A dusting of powdered sugar adds a pretty touch for special occasions.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream on the side. If you’re serving a party, offer a fresh fruit salad or a citrusy sorbet to balance the cake’s sweet richness.
Creative Ways to Present
Try cutting the Pistachio Pineapple Cake into bite-sized squares and serving on a platter as picnic-style “cake bites.” For a festive twist, layer slices in small mason jars with extra frosting for easy, portable parfaits—perfect for parties or gifting!
Make Ahead and Storage
Storing Leftovers
Cover the cake tightly with plastic wrap or transfer to an airtight container. It will stay fresh and delicious in your refrigerator for 3 to 4 days—if it lasts that long!
Freezing
If you want to make Pistachio Pineapple Cake ahead, freeze it unfrosted for up to one month. Simply wrap tightly in plastic and foil. Thaw overnight in the fridge before frosting and serving for the best texture.
Reheating
This particular cake is best enjoyed chilled, so reheating isn’t needed. If you prefer a slightly warmer slice, let it sit at room temperature for 10 to 15 minutes before serving, but avoid microwaving to keep the frosting silky and light.
FAQs
Can I use a homemade cake base instead of a boxed mix?
Absolutely! If you have a favorite homemade angel food or white cake recipe, feel free to use it as the base. The boxed mix is just a no-fuss shortcut that guarantees a tender crumb every time.
Does it matter if I use fresh pineapple instead of canned?
You can use fresh pineapple that’s been finely chopped, but make sure to include about the same amount of juice to ensure the cake stays moist. Canned pineapple keeps things extra easy and consistent.
What’s the best way to chop pistachios for topping?
Use a sharp knife for a rustic, chunky look, or pulse shelled pistachios briefly in a food processor for a more even, fine crumble. Either way, that green crunch adds amazing color and texture to your Pistachio Pineapple Cake.
Can I make this cake gluten-free?
Yes! Just swap in your favorite gluten-free angel food cake mix. All other ingredients, including the pudding mix and pineapple, are naturally gluten-free, so you won’t miss out on any flavor.
Will the cake dry out if I make it ahead?
Not at all—one of the joys of this recipe is that it actually gets better after a day in the fridge! The frosting and pineapple keep the Pistachio Pineapple Cake moist for several days.
Final Thoughts
If you love desserts that are easy yet dazzling, Pistachio Pineapple Cake is sure to hit the sweet spot every single time. I hope you give it a try soon—once you taste that fluffy, fruity, nutty perfection, you’ll be hooked!
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Pistachio Pineapple Cake Recipe
- Total Time: 2 hours 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Pistachio Pineapple Cake is a delightful and easy-to-make dessert that combines the tropical flavors of pineapple with the nutty richness of pistachios. The moist cake topped with a creamy pistachio frosting is sure to be a hit at any gathering.
Ingredients
Cake:
- 1 box angel food cake
- 1 3.4oz box pistachio pudding mix
- ½ cup vegetable oil
- 3 eggs
- 20 oz can crushed pineapple with juices
Frosting:
- 8 oz tub cool whip, thawed
- ⅔ cup whole milk
- 1 3.4oz box pistachio pudding
- Pistachios, chopped for decoration
Instructions
- Preheat oven and prepare baking dish: Preheat the oven to 350 degrees and grease a 9×13 baking dish.
- Mix cake ingredients: In a large bowl, combine the cake mix, pudding mix, oil, eggs, and crushed pineapple with juices. Beat until well mixed.
- Bake: Transfer the batter to the baking dish and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool.
- Prepare frosting: Mix the second pudding mix with milk until thickened. Fold in the cool whip until fully combined.
- Frost the cake: Spread the frosting over the cooled cake and chill for 2 hours before serving. Garnish with chopped pistachios if desired.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Pistachio Pineapple Cake, Pineapple Cake, Pistachio Cake, Dessert, Baking
