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You ever have one of those family potlucks—or even just a lazy Sunday—where you want to impress (but not stress) with something bright, cool, and downright cozy? That’s exactly how this Pistachio Pineapple Cake made its way into my “make again!” list. It’s light as a cloud, loaded with sweet pineapple flavor, and honestly, the creamy pistachio frosting? I could eat that with a spoon (don’t judge—I totally have).
The first time I brought this cake to the church picnic, one of the older ladies said it tasted like “summer by a Lake Tahoe dock,” and I’ve never forgotten it. The flavor really is that dreamy—sunny pineapple, a gentle nuttiness from the pistachios, and a frosting so luscious you’ll want to lick the bowl. I love it for summer get-togethers, but honestly, who says you can’t have a little tropical escape in February?
Why You’ll Love This Recipe
- Super moist, thanks to all that crushed pineapple (juice included—you better believe it!)
- Fluffy angel food base means it’s light, but still comforting
- Dreamy pistachio flavor running through each bite
- No fussy layers or fancy techniques—truly a mix, pour, bake, and frost situation
- Perfect for potlucks, birthdays, or that random Tuesday when you’re craving something cheerful
- Easy to adapt or lighten up if you’re feeling it
Key Ingredients
Let’s chat through the basics, plus a few swaps if you need to use what’s in your pantry:
- Angel Food Cake Mix: Just grab a box—it makes this cake feather-light and keeps things easy. If you only have yellow or white cake mix, you’ll get a bit more density and richness, but it’ll still work (tuck that tip away for cake emergencies!).
- Pistachio Pudding Mix: Trust me on this—it’s the secret to that nutty flavor and slight green tint. If pistachio isn’t your thing, vanilla or even lemon pudding mix is a fun twist (but try pistachio at least once!).
- Vegetable Oil: For keeping things moist. You can swap in melted coconut oil for an extra tropical vibe, or even applesauce if you want to cut a few calories.
- Eggs: They give structure and help the cake rise—no substitutions for this one. I’d go with large eggs.
- Crushed Pineapple: Go for the 20-ounce can, juice and all. Don’t drain it! All that juice keeps your cake super soft and fruity.
- Whole Milk: For the creamiest pudding base in the frosting. Any milk will work in a pinch, even half-and-half or a non-dairy option if that’s your jam.
- Cool Whip: This gives your frosting that magical fluffiness. If you want to make your own whipped cream, go for it—just whip until firm and fold it in gently like you’re tucking a baby in for a nap.
- Chopped Pistachios: Totally optional for garnish, but I love the crunch and pop of color. Toasting them briefly in a skillet takes things up a notch, if you have a minute.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions
Let’s make it together—if you have little helpers, the frosting part is ridiculously fun for them!
Step 1: Preheat the Oven
Set your oven to 350°F (175°C), and generously grease your 9×13-inch baking pan. I use a little extra spray or butter because nothing is sadder than cake stuck to the pan (been there, trust me).
Step 2: Prepare the Cake Batter
Grab a big bowl and mix together the angel food cake mix and (one box) of pistachio pudding mix. Give it a quick whisk just to combine.
Add your wet ingredients: the vegetable oil, eggs, and the full can of crushed pineapple—including all the juice! That moisture is honestly the secret to a cake that tastes like you slaved in the kitchen all day.
Mix everything together until smooth. I usually use a handheld mixer, but you can do it by hand if you’re feeling ambitious. Make sure to scrape down the bowl, because nobody wants a rogue lump of dry mix. You’ll notice the batter gets a pretty pale-green color—so cheerful!
Step 3: Bake the Cake
Pour all that lovely batter into your greased dish and smooth it out. Bake for 30 to 35 minutes. (Start checking at 28—you know your oven!) You want a toothpick in the center to come out clean or with just a few moist crumbs.
Let your cake cool completely. I know, the waiting is the hardest part, but hot cake + fluffy frosting = a melted mess. Leave it on the counter or pop it onto a wire rack if you’re in a rush.
Step 4: Prepare the Frosting
In a medium bowl, whisk up one box of pistachio pudding mix with 1½ cups cold whole milk. Whisk until thickened (this usually takes 2–3 minutes and is a good upper-arm workout if you haven’t had your coffee yet).
Now for the fun part: gently fold in the Cool Whip until you get a light, minty-green frosting that’s downright billowy. Don’t over mix—you want it as fluffy as possible. If you sneak a taste, I won’t tell.
Step 5: Frost the Cake
Once the cake is cool (seriously, don’t cheat here), spread that frosting over the top. I like using an offset spatula for a swoopy, bakery-worthy finish, but a regular spoon and a little enthusiasm work, too. Pop the whole cake in the fridge for at least 2 hours so the frosting can set and the flavors can mingle.
Step 6: Garnish and Serve
Right before serving, pile on a handful of chopped pistachios for crunch and a pretty finishing touch. Slice, serve chilled, and watch it disappear. You might need to hide a piece in the back of the fridge if you want leftovers.
Serving Suggestions
If you want to put out a little extra something with this cake, here are a few of my favorite ideas:
- Pair with hot coffee or a tall glass of iced tea—the sweet + nutty notes are so cozy together.
- Drizzle a little caramel or white chocolate over each piece if you’re feeling fancy.
- Top with a few fresh pineapple cubes and a dollop of extra whipped cream (because why not?).
- This cake feels summery, but just as welcome at Easter, book club, or when your neighbor pops over for a chat.
Storage and Tips
Storage
- In the Refrigerator: Cover with plastic wrap or keep in an airtight container. It’ll stay delightfully fresh and moist for up to five days (though it’s never lasted that long in my house).
- In the Freezer: The unfrosted cake base freezes beautifully—just wrap tightly and tuck it away for up to three months. Thaw in the fridge overnight, frost, then serve!
Tips for Success
- Patience! Let it cool completely before frosting. The Cool Whip will just melt and slide right off if you rush it. (Ask me how I know…)
- Gentle folding is key when mixing in the Cool Whip—treat it like grandma’s best quilt. You want that frosting as dreamy and airy as possible.
- For a pro touch, use an offset spatula to swoop the frosting into pretty waves. It’s oddly satisfying.
Variations
- Flavor swap: Switch pistachio pudding for vanilla or lemon for a subtle twist. Or add a splash (½ teaspoon) of almond extract for a bakery-style flavor.
- Mix in extras: Fold in sweetened shredded coconut or a few chopped maraschino cherries (so retro!) for a fun surprise in every bite.
- Lighter options: Opt for sugar-free pudding or light whipped topping, or try a half-and-half applesauce and oil swap to cut back a little on calories.
- Mini cakes: Bake as cupcakes—just check them after 18-22 minutes. These are so pretty on a platter for parties!
- No nuts? Skip the pistachios on top and sprinkle toasted coconut or a dusting of powdered sugar for a tree nut-free finish.
Conclusion
This Pistachio Pineapple Cake always puts a smile on my face—and usually on everyone else’s, too. Even if you’re not a big “cake person,” there’s something about the combo of breezy pineapple, a nutty hint of pistachio, and that cool, dreamy frosting that makes you want a second slice. It’s a little quirky, a lot comforting, and always the first thing gone at any get-together. If you give this cake a try, let me know how it goes—was it a hit? Did you put your own spin on it? I’d genuinely love to hear your stories and all your delicious tweaks. Happy baking, neighbor!
Pistachio Pineapple Cake
Ingredients
- 1 box angel food cake mix
- 1 box pistachio pudding mix 3.4 oz
- 1/2 cup vegetable oil
- 4 eggs
- 20 oz crushed pineapple with juice (do not drain)
- 2/3 cup whole milk for frosting
- 1 box pistachio pudding mix 3.4 oz, for frosting
- 1 container Cool Whip 8 oz
- chopped pistachios for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously to ensure the cake releases easily.
- In a large mixing bowl, combine the angel food cake mix and pistachio pudding mix. Add the vegetable oil, eggs, and crushed pineapple (with juice). Mix until smooth and fluffy.
- Pour the batter into the prepared baking dish and spread it evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake completely before frosting.
- In a medium bowl, whisk together the pistachio pudding mix and cold milk until thickened. Fold in the Cool Whip gently until the frosting is smooth and fluffy.
- Spread the pistachio frosting evenly over the cooled cake. Refrigerate for at least 2 hours to set.
- Sprinkle chopped pistachios over the frosting before serving. Slice and enjoy this tropical, nutty dessert chilled.
