Name: Pistachio Pineapple Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
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)

This Pistachio Pineapple Cake is a light and flavorful dessert that combines the tropical sweetness of pineapple with the nutty goodness of pistachio. Made with an angel food cake base and topped with a creamy pistachio pudding frosting, this cake is as easy to make as it is delicious.

The crushed pineapple keeps the cake moist and adds a refreshing fruity flavor, while the chopped pistachios provide a delightful crunch in every bite. Perfect for potlucks, parties, or a simple family treat, this chilled cake is sure to impress with its vibrant flavors and irresistible texture!

Why You’ll Love This Recipe

This Pistachio Pineapple Cake is a dreamy dessert that combines tropical sweetness with nutty pistachio flavor. It’s moist, flavorful, and topped with a fluffy, creamy frosting that’s almost too good to be true. The crushed pineapple adds a refreshing tang while keeping the cake irresistibly tender, and the pistachio pudding mix gives it a unique, vibrant flavor and a hint of color. With minimal effort and no fancy techniques required, this cake is perfect for everything from potlucks to birthday parties—or just a weeknight treat!

Key Ingredients

Angel Food Cake Mix: This boxed mix creates a light, airy base for the cake. It pairs perfectly with the moistness from the pineapple.

Pistachio Pudding Mix: Adds a rich, nutty flavor and a lovely green tint. This mix is the secret to the cake’s signature taste and creamy frosting.

Vegetable Oil: Keeps the cake tender and moist without adding extra flavor.

Eggs: Provide structure and help the cake rise beautifully.

Crushed Pineapple: Sweet, tangy, and juicy, the pineapple not only adds tropical flavor but also makes the cake incredibly moist. Be sure not to drain the juice, as it’s integral to the batter’s consistency.

Whole Milk: Used in the frosting, it gives a creamy consistency to the pudding mixture.

Cool Whip: Adds fluffiness to the frosting, making it light and easy to spread.

Chopped Pistachios: A garnish that adds crunch, flavor, and visual appeal to the finished cake.

Complete list of ingredients with quantities and instructions is located in the recipe card below

Instructions

Step 1: Preheat the Oven

Set the Temperature: Preheat your oven to 350°F (175°C).
Prepare the Baking Dish: Grease a 9×13-inch baking dish generously. This ensures the cake releases smoothly once baked.

Step 2: Prepare the Cake Batter

Mix the Dry Ingredients: In a large mixing bowl, combine:
1 box of angel food cake mix
1 box of pistachio pudding mix.
The pudding mix adds a delightful flavor and moistness to the cake!
Add the Wet Ingredients: To the dry mix, add:
½ cup vegetable oil
4 large eggs
1 can (20 ounces) of crushed pineapple, including its juice (do not drain).
Blend the Batter: Using an electric mixer or a whisk, mix everything together until smooth. Be sure to scrape down the sides of the bowl to incorporate all the ingredients evenly. The batter will be light and fluffy with a hint of pistachio-green color.

Step 3: Bake the Cake

Transfer to the Pan: Pour the batter into the prepared baking dish, spreading it evenly to ensure the cake bakes uniformly.
Bake: Place the pan in the preheated oven and bake for 30–35 minutes.
Check for Doneness: Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
Cool the Cake: Remove the cake from the oven and let it cool completely in the pan on a wire rack. Cooling is essential before frosting to prevent the frosting from melting.

Step 4: Prepare the Frosting

Mix the Pudding Base: In a medium mixing bowl, whisk together:
1 box of pistachio pudding mix
1½ cups cold whole milk.
Whisk until the mixture thickens, which should take about 2–3 minutes.
Incorporate the Cool Whip: Gently fold in 1 container (8 ounces) of Cool Whip. Mix until the frosting is smooth and fluffy. Be careful not to overmix, as you want the frosting to remain airy.

Step 5: Frost the Cake

Spread the Frosting: Once the cake is completely cooled, spread the pistachio frosting evenly over the top using a spatula. Smooth it out for a clean finish.
Refrigerate: Place the frosted cake in the refrigerator for at least 2 hours. This allows the frosting to set and enhances the overall flavor.

Step 6: Garnish and Serve

Add the Final Touches: Just before serving, sprinkle a generous handful of chopped pistachios over the frosting. This adds a lovely crunch and an extra pop of color.
Slice and Enjoy: Cut the cake into squares or rectangles and serve chilled. The combination of the moist cake, creamy frosting, and crunchy pistachios is irresistible!

Serving Suggestions

This Pistachio Pineapple Cake is a versatile dessert that pairs wonderfully with a variety of accompaniments:

Beverages: Serve with a cup of coffee, a glass of iced tea, or even a tropical mocktail like a piña colada to complement the pineapple flavor.
Toppings: For an extra indulgent touch, drizzle some caramel or white chocolate sauce over the top of each slice before serving.
Fresh Fruit: Garnish each slice with a few fresh pineapple chunks or a dollop of whipped cream for added flair.
Occasions: This cake is perfect for summer gatherings, Easter brunch, or as a bright, unexpected treat during the holiday season.

Storage and Tips

Storage:

Refrigerator: Cover the cake with plastic wrap or store in an airtight container in the fridge for up to 4–5 days. The chilled frosting keeps the cake tasting fresh and flavorful.
Freezer: You can freeze the unfrosted cake. Wrap it tightly in plastic wrap and foil, and store for up to 3 months. Thaw it in the fridge before frosting and serving.

Tips for Success:

Cool Completely: Always let the cake cool fully before frosting to avoid a runny mess.
Gentle Folding: When incorporating the Cool Whip into the frosting, fold gently to maintain its airy texture.
Even Spreading: Use an offset spatula to spread the frosting evenly for a professional-looking finish.

Variations

This cake is easy to adapt for different flavors and dietary preferences:

Flavor Swaps:
Replace the pistachio pudding mix with vanilla or lemon for a different twist.
Add a teaspoon of almond extract to enhance the nutty flavor.

Fruit Additions:
Mix shredded coconut or chopped maraschino cherries into the batter for added texture and flavor.
Top the frosting with slices of fresh pineapple or a sprinkle of freeze-dried fruit for visual flair.

Healthier Options:
Use a sugar-free pudding mix and light Cool Whip for a lower-calorie version.
Substitute applesauce for the vegetable oil for a lighter cake.

Cupcake Version: Pour the batter into cupcake liners and adjust the baking time to 18–22 minutes for adorable individual servings.

Nut-Free: Skip the pistachios on top and garnish with toasted coconut or a dusting of powdered sugar instead.

Conclusion

This Pistachio Pineapple Cake is a dessert that’s as easy to make as it is to love. The combination of tropical pineapple, nutty pistachio, and creamy frosting creates a show-stopping treat that’s perfect for any occasion. Whether you’re baking for a family gathering or just treating yourself to something special, this cake is guaranteed to impress. Don’t forget the chopped pistachios on top—they’re the crunchy crown on this irresistibly moist and flavorful dessert. Give it a try, and prepare for rave reviews!