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
Scale
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.
