Having a good lightness of itself, this Pistachio Pineapple Cake comes with the sweet fruit taste of pineapple with that breezy, nutty goodness of pistachios. The angel food cake serves as the base, and topping it with a creamy, delicious pistachio pudding frosting or other types of frosting can make a very simple but good cake.
Total burstiness and lower perplexity in the cake can be achieved through the addition of crushed pineapple, which maintains its antithetical fruitiness and moistness, while the chopped pistachios bring a lovely crunch in all of this cake’s bites. It looks so impressive on any potluck or party get-together or even as simple family treats with all those vibrant flavors and some amazing textures on offer.
Why You’ll Love This Recipe
This is the kind of decadent treat that’s been dreamt of by many Pistachio Pineapple Cake lovers, whereby tropical sweetness is combined with nutty pistachio flavor. The cake is so good that it is moist, flavorful, and provides a creamy, fluffy frosting that’s almost as dreamy as it should be.
The crushed pineapple brings a zesty flavor and texture that keeps the cake very, very soft, whilst the pistachio pudding mix gives it that fresh and vibrant taste, with just a hint of color. This cake takes minimal effort and is making a lot of ordinary celebrations amazing-from potlucks to birthday parties and even a crazy little weeknight treat!
Key Ingredients
Angel Food Cake Mix: It’s a box mix that makes a super airy and super light base for the cake, working really well with the pineapple’s moistness.
Pistachio Pudding Mix: Very rich, nutty flavor and has that gorgeous green tint. Gives the cake the taste and its signature creamy frosting.
Vegetable Oil: Adds moisture (we hate to use this term but Missouri, anyway).
Eggs: Give the cake structure, and they help the cake rise nicely.
Crushed Pineapple: It is sweet, tangy, and very juicy; it adds tropical flavor and also gives an incredibly moist cake, just make sure you absolutely do not drain the juice—its consistency is important to the batter.
Whole Milk: Add this creamy consistency to the pudding mixture in the middle.
Cool Whip: Makes it fluffy and airy; therefore, it is easy to spread.
Chopped Pistachios: Adds not only a crunchy texture and a spicy flavor but also an attractive partridge-feather look to the finished cake.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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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 goes well with many accompaniments:
Beverages: Have 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 some indulgence, drizzle some caramel or white chocolate sauce on each slice before serving.
Fresh Fruit: Garnish with a few chunks of fresh pineapple or a dollop of whipped cream.
Occasions: This is ideal for summer gatherings, Easter brunch, or a blowout surprise addition during the holiday season.
Storage and Tips
Storage
In the Refrigerator: Cover with plastic wrap or in an airtight container; refrigerate for 4-5 days. The cool frosting will keep making the cake taste fresh, and delectable at the same time.
Over the Freezer: Freezing of cake without frosting. Wrap it tightly and store for 3 months in plastic and foil wrap. Thaw in the fridge before frosting and serving.
Tips for Success:
Cool Complete: Always complete cool completely before frosting. Warm cake will make the frosting runny.
Soft Folding: Be cautious when folding Cool Whip into the frosting to maintain its airy texture.
Smooth Spreading: An offset spatula is recommended while spreading the frosting for evenly spread appearance for a professional look.
Variations
You may alter this cake in terms of flavors, ingredients, and adjustments:
Swapping Flavors:
Swapped pistachio pudding with vanilla or lemon pudding mix for different taste profile.
Add 1/2 teaspoon almond extract for added nut flavor.
Fruit Variations:
Integrate shredded coconut or chopped maraschino cherries to the batter for extra texture and flavor.
For an impressive look, place fresh slices of pineapple over frosting or sprinkle with freeze dried fruit.
Low-Cal Alternatives:
Since you may use sugar-free pudding mix or light whipped cream, the cake would possibly taste less caloric.
Instead of vegetable oil, use applesauce for reducing fat content.
For Cupcakes: Line individual cupcakes and bake at 18 to 22 minutes to make easily little servings.
Tree Nut-free: Leave the pistachios on top out and garnish with toasted coconut or dust with powdered sugar.
Conclusion
The Pistachio Pineapple Cake almost builds itself, perfect in simplicity, as well as in divine taste. That tropical pineapple with the nutty pistachio added to the creamy frosting, really a masterpiece. These creations are also perfect for any event. Prepare yourself for quite a palette of flavors with chopped pistachios on top-the crunchy crown for this wonderfully exquisitely moist and flavorful dessert. Just taste it and then wait for all the praise.
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.
