There is something utterly magical about a Pineapple Pistachio Cake Recipe that combines tropical sweetness with nutty crunch in a way that’s both refreshing and comforting. This cake is moist, bursting with pineapple flavor, and has a subtle pistachio essence that turns a simple dessert into a showstopper. Whether you’re baking for a family gathering or just craving a bright and luscious treat, this recipe is guaranteed to delight your taste buds and have everyone asking for seconds.
Ingredients You’ll Need
The beauty of this Pineapple Pistachio Cake Recipe lies in its simplicity; each ingredient serves a clear purpose, from moistening the cake to adding rich flavor or that distinctive pistachio character. As you gather your ingredients, you’ll notice they’re all pantry-friendly and come together so easily.
- Yellow cake mix: The base that gives the cake its light and fluffy texture.
- Instant pistachio pudding mix: Adds creamy pistachio flavor and extra moisture.
- Canola or vegetable oil: Keeps the cake tender and soft.
- Large eggs: Provide structure and richness.
- Crushed pineapple (do not drain): Brings juiciness and a delicious tropical zing.
- Half and half milk: Contributes creaminess to the pudding layer.
- Heavy cream: For a luscious, thick texture in the pudding topping.
- Instant pistachio pudding mix (second box): Used again for a creamy frosting layer bursting with nutty flavor.
- Cool Whip (thawed): Lightens the pudding layer, making it fluffy and dreamy.
- Chopped pistachios (optional for topping): Adds a beautiful crunch and decorative touch.
How to Make Pineapple Pistachio Cake Recipe
Step 1: Prepare Your Baking Pan
Start by heating your oven to 350°F. Make sure to spray a 9×13-inch baking pan generously with cooking spray to prevent sticking and make sure your cake slides out easily later on.
Step 2: Mix the Cake Batter
In a large bowl or the bowl of your stand mixer, combine the yellow cake mix, one box of instant pistachio pudding mix, oil, eggs, and the entire can of crushed pineapple with its juice. It’s important not to drain the pineapple since that extra moisture makes this cake so incredibly tender. Beat everything on medium-high for about 2 minutes until it’s smooth and well combined.
Step 3: Pour and Bake
Pour the batter into your prepared pan and spread it evenly with a spatula. Place the pan in the oven and bake for 35 to 40 minutes. You know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 4: Cooling Time
Once baked, remove the cake from the oven and set it on a cooling rack. Let it cool completely before adding the pudding topping. This step is key to prevent the pudding layer from melting and sliding off.
Step 5: Prepare the Pudding Topping
While the cake cools, mix the second box of instant pistachio pudding with half and half and heavy cream. Once the pudding thickens, gently fold in the thawed Cool Whip to create a light and fluffy mousse-like topping that balances the cake’s sweetness perfectly.
Step 6: Frost and Garnish
Spread the creamy pistachio pudding mixture evenly over the cooled cake. For an extra bit of texture and visual appeal, sprinkle chopped pistachios on top. Refrigerate the cake for at least a couple of hours to let everything set deliciously before slicing and serving.
How to Serve Pineapple Pistachio Cake Recipe
Garnishes
This cake is stunning just as it is, but you can add a few extra touches to elevate it. A sprinkle of toasted pistachios not only adds crunch but enhances the nutty flavor. Adding a few edible flowers or pineapple slices as decoration makes it even more festive and inviting.
Side Dishes
Serve your Pineapple Pistachio Cake Recipe alongside a fresh fruit salad or a dollop of vanilla bean ice cream to complement its tropical and creamy notes. A cup of lightly brewed tea or coffee pairs beautifully with the cake’s sweetness and texture, making for a balanced dessert experience.
Creative Ways to Present
If you want to impress your guests, consider cutting the cake into neat squares and serving on individual plates with a drizzle of pineapple syrup or honey. You can also turn this cake into mini parfaits by layering cake cubes with the pistachio pudding and whipped topping in clear glasses for a fun, unexpected twist.
Make Ahead and Storage
Storing Leftovers
After enjoying your Pineapple Pistachio Cake Recipe, store any leftovers in an airtight container in the refrigerator. This keeps the pudding topping fresh and the cake moist for up to 4 days. Make sure to cover the cake tightly to prevent it from absorbing other fridge odors.
Freezing
If you want to save this cake for a longer time, consider freezing it before adding the pudding topping. Wrap the cooled cake tightly in plastic wrap and aluminum foil and freeze for up to 2 months. When ready to serve, thaw overnight in the refrigerator and then prepare the pudding topping fresh.
Reheating
This cake is best enjoyed chilled because of the pudding topping, so reheating is not recommended. However, if you prefer a warmer dessert, remove the topping and gently warm the cake slices in the microwave for about 10 seconds, then add fresh whipped cream or pudding before serving.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Absolutely! Fresh crushed pineapple can be used just fine, but make sure to include some juice to keep the cake moist. Fresh pineapple also adds a vibrant, natural sweetness and texture.
Is it okay to substitute Cool Whip with homemade whipped cream?
Yes, homemade whipped cream makes a lovely, fresh alternative and adds a richer flavor. Just make sure it’s well chilled and fluffy before folding into the pudding mixture for the best texture.
Can I make this cake gluten-free?
To make this Pineapple Pistachio Cake Recipe gluten-free, substitute the yellow cake mix with a gluten-free version and double-check that all pudding mixes and ingredients do not contain gluten.
How long should I refrigerate the cake before serving?
Refrigerating the cake for at least 2 to 3 hours allows the pudding topping to set perfectly and the flavors to meld wonderfully, making the cake easier to cut and more enjoyable to eat.
Can I turn this recipe into cupcakes?
Yes, you can bake the batter in cupcake liners for about 18-20 minutes, checking with a toothpick. You would then pipe the pistachio pudding topping on once cooled to create delightful handheld treats.
Final Thoughts
If you’re looking for a dessert that feels like a burst of sunshine and nutty bliss all at once, this Pineapple Pistachio Cake Recipe is your new best friend. Its moist texture, tropical flavor, and creamy pistachio topping make it unforgettable. I can’t wait for you to try it and share the joy this cake brings with your friends and family!
Print
Pineapple Pistachio Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 16 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pineapple Pistachio Cake is a moist and flavorful dessert combining the tropical sweetness of crushed pineapple with the nutty richness of pistachio pudding. Perfect for gatherings or a special treat, this 16-slice cake is easy to prepare with a yellow cake mix base elevated by pistachio pudding, finished with a creamy whipped topping and optional chopped pistachio garnish.
Ingredients
Cake Batter
- 1 box (15.25 oz) yellow cake mix
- 1 box (3.4 oz) instant pistachio pudding mix
- 1/2 cup canola or vegetable oil
- 3 large eggs
- 1 can (20 oz) crushed pineapple, with juice (do not drain)
- 3/4 cup half and half milk
Frosting
- 1/2 cup heavy cream
- 1 box (3.4 oz) instant pistachio pudding mix
- 8 oz Cool Whip, thawed
Topping (Optional)
- Chopped pistachios
Instructions
- Preheat and prepare pan. Heat the oven to 350°F (175°C). Spray a 9×13 inch baking pan thoroughly with cooking spray to prevent sticking.
- Mix the batter. In a large mixing bowl or the bowl of a stand mixer, combine the yellow cake mix, instant pistachio pudding mix, canola or vegetable oil, eggs, and the entire can of crushed pineapple including juice (do not drain). Beat the mixture with a handheld mixer set at medium-high speed for about 2 minutes until everything is well combined and smooth.
- Pour and spread. Pour the prepared batter into the greased baking pan and spread it evenly using a spatula to ensure uniform thickness.
- Bake the cake. Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is lightly golden.
- Cool the cake. Remove the cake from the oven and transfer it to a cooling rack. Let it cool completely to room temperature before frosting.
- Prepare the frosting. In a mixing bowl, whisk together the heavy cream and instant pistachio pudding mix until slightly thickened. Fold in the thawed Cool Whip gently until smooth and combined to make a creamy pistachio frosting.
- Frost the cake. Spread the pistachio frosting evenly over the completely cooled cake with a spatula.
- Add topping. Sprinkle chopped pistachios over the frosted cake for added texture and decoration if desired.
- Serve. Chill the cake for at least 1 hour before slicing into 16 pieces and serving to allow flavors to set.
Notes
- Do not drain the crushed pineapple; the juice adds moisture and flavor to the cake batter.
- You can substitute vegetable oil with canola oil for a lighter flavor.
- Chilling the cake before serving helps the frosting set and enhances the taste.
- For a nut-free version, omit the chopped pistachios on top.
- Store leftovers covered in the refrigerator for up to 4 days.
