Name: Pistachio Pineapple Cake Recipe
Prep time: 4 h 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 box yellow cake mix - dry; 1 package (3.5 ounces) instant pistachio pudding mix - dry; ½ cup canola or vegetable oil; 20 ounces crushed pineapple - do not drain; 3 large eggs - room temperature; 1 package (3.5 ounces) instant pistachio pudding mix - dry; 1 ½ cups whole milk (or half whole milk and half heavy cream for thicker icing); 8 ounces frozen whipped topping (Cool Whip), thawed; Chopped pistachios – optional for topping

If you’re on the lookout for a dessert that’s both fun and fabulously flavorful, this Pistachio Pineapple Cake Recipe might just become your new favorite. Imagine a moist, fluffy cake bursting with tropical pineapple sweetness and the subtle nutty charm of pistachio—yes, please!

The image shows a square piece of light green cake lifted on a silver spatula from a white baking dish. The cake has two layers: the bottom layer is dense and moist with a green color, while the top layer is thick, smooth, and creamy white frosting. The frosting is sprinkled with chopped green pistachios that add texture and color contrast. The white baking dish contains the rest of the same cake, topped with the creamy frosting and scattered pistachios. The background is a white marbled surface with a soft-focus green cloth in the back. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pistachio Pineapple Cake Recipe
Top Tip
How to Serve Pistachio Pineapple Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pistachio Pineapple Cake Recipe

Why You'll Love This Recipe

I absolutely adore this cake because it feels like summer in every bite, yet it’s so easy to whip up whenever you’re craving something deliciously different. Plus, the pistachio pudding frosting is like a dreamy finishing touch you didn’t know you needed.

Super Moist & Fluffy: The crushed pineapple with its juice keeps the cake perfectly tender and soft.
Unique Flavor Combo: Pistachio and pineapple make an unexpected but delightful pairing that stands out.
Simple to Make: Using store-bought mixes means less stress and more time to enjoy your creation.
Versatile & Crowd-Pleasing: Perfect for potlucks, birthdays, or any get-together where dessert is a must.

Ingredients & Why They Work

Before we dive into mixing bowls and spatulas, let’s talk ingredients. You'll want to grab a few easy-to-find items that come together for a cake that's moist, flavorful, and topped with a luscious pistachio pudding frosting. Quick tip: don’t drain that pineapple—those juices are key to making the cake wonderfully tender!

Flat lay of a small box of dry yellow cake mix with visible grains, a small packet of dry pistachio pudding mix in powder form, a small white bowl filled with golden canola oil, a small white bowl containing crushed pineapple with juice, three large whole eggs with clean shells, a small white bowl of whole milk, a small white bowl of smooth thawed frozen whipped topping, and a small mound of fresh green chopped pistachios, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Yellow cake mix: The base for our cake, providing structure and that classic cake flavor with minimal effort.
Instant pistachio pudding mix: This is the secret ingredient in both the cake and the frosting, infusing that unmistakable pistachio flavor.
Canola or vegetable oil: Keeps the cake moist and tender without overpowering the other flavors.
Crushed pineapple (with juice): Adds tropical sweetness and moisture, activating the pudding mix for extra softness.
Large eggs (room temperature): Help bind ingredients and create that fluffy texture we’re aiming for.
Whole milk (or half milk, half heavy cream): For whisking with the pistachio pudding to make the thick, creamy frosting.
Frozen whipped topping (Cool Whip), thawed: Lightens the frosting to a fluffy dreaminess without extra fuss.
Chopped pistachios (optional): A fun garnish that adds crunch and enhances that pistachio experience.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beautiful thing about this Pistachio Pineapple Cake Recipe is how easy it is to make it your own. Whether you want to add a personal twist or cater to dietary preferences, there’s plenty of room to experiment while keeping that moist, nutty base everyone loves.

Gluten-Free Variation: Swap the yellow cake mix for a gluten-free version and ensure your pudding mix is certified gluten-free. I tried this once for a family gathering, and no one missed the gluten – the cake stayed just as moist and flavorful!
Vegan Adaptation: Use a plant-based cake mix, replace eggs with flax eggs, and find a dairy-free pistachio pudding mix or make your own from scratch. The key is to maintain the moisture with the pineapple and oil.
Seasonal Twist: Add a handful of shredded coconut to the batter for a tropical flair. It pairs wonderfully with pineapple and pistachio, bringing a beachy vibe to your dessert table.
Extra Crunch: Sprinkle chopped pistachios not just on top but also fold some into the frosting for a delightful texture contrast. I love this idea when serving for special occasions – the crunch adds a lovely surprise.

Step-by-Step: How I Make Pistachio Pineapple Cake Recipe

The image shows a white plate with a square piece of bright green cake that has two layers: a dense, moist green cake base and a thick, light green creamy topping sprinkled with chopped pistachio nuts. The plate sits on top of a matching white plate, and a silver fork rests on the side of the top plate. Behind it, there is a white rectangular baking dish filled with the same cake, topped with the light green cream and scattered pistachio pieces. The scene is set on a white marbled surface with some pistachio nuts and crumbs scattered around. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 350°F. If you’re using a dark nonstick pan, reduce the temperature to 325°F to prevent overbaking. Generously grease a 9x13 inch baking pan with cooking spray, or use melted butter to coat every corner. Trust me, this step saves you from a sticky mess and helps the cake come out perfectly every time.

Step 2: Mix Dry and Wet Ingredients

In a large mixing bowl or a stand mixer with a paddle attachment, combine the dry yellow cake mix and the dry instant pistachio pudding mix. Pour in the canola or vegetable oil, then add the 20 ounces of crushed pineapple – do not drain it! The juice is essential for moisture and flavor. Begin mixing on low speed, then increase to medium until everything’s just incorporated. You want a batter that’s thick but smooth.

Step 3: Beat in the Eggs

Next, add the eggs one at a time, beating well after each addition. Make sure each egg is fully blended before adding the next to keep the batter light and fluffy. About 1 to 2 minutes of beating will do the trick. You’ll notice the batter becomes airy and smooth – this is what makes the cake so tender.

Step 4: Bake the Cake

Pour the batter evenly into your prepared pan, smoothing the top with a spatula. Place it in the oven and bake for about 35 minutes. Start checking around 30 minutes by inserting a wooden pick into the center. When it comes out mostly clean (a few moist crumbs are okay), your cake is ready. Don’t overbake – especially with darker pans – to keep the cake moist.

Step 5: Cool Completely

Remove your cake from the oven and set it on a wire rack to cool completely. This step is important because if you frost it while warm, the whipped pistachio icing will melt and lose its fluffy texture. Patience always pays off with this recipe!

Step 6: Whisk Up the Pistachio Pudding Frosting

While the cake is cooling, prepare your pistachio pudding icing. In a stand mixer with a whisk attachment or a bowl with an electric mixer, whisk the dry instant pistachio pudding mix together with 1 ½ cups of whole milk (or a half-and-half mix with heavy cream for a thicker texture). Whisk for about 2 to 3 minutes until it thickens slightly. Then gently fold in the thawed 8 ounces of frozen whipped topping until the mixture is perfectly smooth and fluffy.

Step 7: Chill Your Frosting

Cover your frosting and pop it into the fridge to set while your cake finishes cooling. Let it chill for at least 15 to 30 minutes so it thickens beautifully, making it easier to spread without sliding off.

Step 8: Frost and Garnish

Once the cake is completely cool, spread the pistachio pudding frosting evenly on top using an offset spatula or the back of a spoon. For an extra touch of elegance and crunch, sprinkle chopped pistachios over the frosting. It’s a small detail that makes a big difference in both flavor and presentation.

Step 9: Chill Before Serving

Cover the cake tightly with foil or a lid and refrigerate. While you can serve it right away, this cake tastes best after chilling for 4 to 5 hours or preferably overnight. The flavors have time to meld, and the cake’s texture becomes even more luscious and moist.

Top Tip

These tips come from plenty of kitchen tests and happy messes to help your Pistachio Pineapple Cake Recipe turn out perfectly every time.

Use Room Temperature Eggs: I’ve found that using eggs directly from the fridge can make the batter a bit stubborn. Room temperature eggs mix in smoothly and help your cake rise beautifully light and fluffy.
Don’t Drain the Pineapple: >Early on, I tried draining the pineapple, but that made the cake dryer and less flavorful. Keeping the juice adds natural sweetness and moisture, plus it activates the pudding mix perfectly.
Keep an Eye on Baking Time: Especially if you're using a dark nonstick pan, your cake can bake faster. Start checking around 30 minutes to avoid overbaking. A toothpick coming out mostly clean is your best cue!
Cool Completely Before Frosting: Patience here is key. Frosting warm cake makes the whipped pistachio pudding icing slide right off. Let it cool fully to get that creamy, dreamy frosting finish.

How to Serve Pistachio Pineapple Cake Recipe

Two side-by-side images of a metal mixing bowl placed on a white marbled surface. The left image shows a thick, pale green batter with a smooth but lumpy texture and an unbroken raw egg yolk sitting on top near the middle. The right image shows the same bowl with the batter fully mixed into a smooth, creamy pale green color with a few small bubbles, evenly spread across the bowl. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To really elevate the presentation and add texture, sprinkle some chopped pistachios on top of the creamy frosting. For an extra touch, consider a few fresh mint leaves or delicate edible flowers, which give a lovely pop of color and freshness. A light dusting of powdered sugar can also look charming and add just a hint of sweetness.

Side Dishes

This Pistachio Pineapple Cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. For a fruitier side, fresh berries or slices of kiwi complement the tropical notes while keeping things light. A simple cup of herbal tea or a lightly brewed coffee also makes the perfect companion to this moist and flavorful treat.

Make Ahead and Storage

Storing Leftovers

Once frosted, cover the cake tightly with foil or place it in an airtight container and store it in your refrigerator. The cake stays delicious and moist for up to 4–5 days, but honestly, it’s usually devoured quicker than that!

Freezing

You can freeze the cake without the frosting for up to 2 months. Wrap it well in plastic wrap and aluminum foil. When you're ready to enjoy it, thaw overnight in the refrigerator, then frost with fresh pistachio pudding icing just before serving for the best texture and flavor.

Reheating

This cake is best served chilled or at room temperature, so reheating isn't typically necessary. However, if you prefer, let refrigerated slices sit out for about 15–20 minutes before serving to soften the frosting slightly and enhance the flavors.

Frequently Asked Questions:

Can I use fresh pineapple instead of crushed canned pineapple?

Fresh pineapple can be used if finely crushed or pureed to mimic the texture of canned crushed pineapple and if you include its juice. The moisture and juice are essential to keep the cake tender and activate the pudding mix, so make sure not to drain it.

What if I don’t have instant pistachio pudding mix?

Instant pistachio pudding mix gives this cake its special nutty flavor and moist texture. If you can’t find it, you could try substituting with vanilla pudding mix and adding some finely chopped pistachios to the batter and frosting, but the unique flavor won’t be quite the same.

Can I make this cake gluten-free?

To make this Pistachio Pineapple Cake gluten-free, substitute the yellow cake mix with a gluten-free yellow cake mix that works as a 1-to-1 replacement. Just make sure the pudding mix you use is also gluten-free.

How long should I chill the cake before serving?

Chilling the cake for at least 4 to 5 hours, or even overnight, really helps the flavors meld together and the frosting to set nicely. While you can serve it immediately, the wait is worth it for the best texture and taste.

Final Thoughts

Making this Pistachio Pineapple Cake Recipe always brings a bit of sunshine to my kitchen. Its moist, fluffy texture combined with the unique nutty frosting is such a crowd-pleaser. Whether you’re making it for a special occasion or simply because you crave something sweet and different, I hope this cake warms your heart and delights your taste buds as much as it does mine. Don’t forget to leave a review if you try it—I’d love to hear how your cake turned out!