Description
This delightful Pistachio Pineapple Cake combines the tropical sweetness of crushed pineapple with the nutty flavor of pistachio pudding for a moist, fluffy dessert. Topped with a creamy pistachio pudding frosting and optional chopped pistachios, it's a perfect crowd-pleaser for any occasion.
Ingredients
Units
Scale
For the Pineapple Pistachio Cake
- 1 box yellow cake mix - dry
- 1 package (3.5 ounces) instant pistachio pudding mix - dry
- 1/2 cup canola or vegetable oil
- 20 ounces crushed pineapple - do not drain
- 3 large eggs - room temperature
For the Pistachio Pudding Icing
- 1 package (3.5 ounces) instant pistachio pudding mix - dry
- 1 1/2 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
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9x13 inch baking pan generously with cooking spray. If using a dark nonstick pan, reduce the oven temperature to 325 degrees Fahrenheit.
- Combine Dry Ingredients and Wet Ingredients: In a stand mixer bowl fitted with a paddle attachment, or a large mixing bowl with electric beaters, combine the dry cake mix, dry pistachio pudding mix, oil, and crushed pineapple with its juices. Start mixing on low speed, then increase to medium, mixing until incorporated.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Continue beating until the batter is light and fluffy, about 1 to 2 minutes.
- Pour Batter into Pan: Transfer the batter to the prepared baking pan and spread it out evenly with a spatula.
- Bake the Cake: Bake in the preheated oven for 35 minutes or until a wooden pick inserted in the center comes out mostly clean. Start checking the cake around 30 minutes to avoid overbaking, especially in darker pans.
- Cool the Cake: Remove the cake from the oven and place it on a cooling rack. Let it cool completely before frosting.
- Make Pistachio Pudding Frosting: While the cake cools, prepare the frosting. In a stand mixer with a whisk attachment or a medium bowl with electric mixer, whisk together the dry pistachio pudding mix and milk until it thickens slightly, about 2 to 3 minutes. Then fold in the thawed whipped topping until fully combined.
- Chill Frosting: Cover the frosting and refrigerate it to thicken further while the cake cools completely for at least 15 to 30 minutes.
- Frost the Cake: Once the cake is completely cooled, spread the pistachio pudding frosting evenly over the top. Garnish with chopped pistachios if desired.
- Store and Serve: Cover the cake with foil or a lid and store it in the refrigerator. While the cake can be served immediately, it tastes best after chilling for 4 to 5 hours or overnight.
Notes
- Grease the pan generously to prevent sticking, especially in the corners, using cooking spray or melted butter.
- Use room temperature eggs for a smooth blend and lighter cake texture.
- Do not drain the crushed pineapple; the juice adds moisture, sweetness, and activates the pudding mix for a tender crumb.
- Monitor the baking time carefully to avoid overbaking, especially if using a dark pan.
- Allow the cake to cool completely before frosting to prevent melting the whipped pistachio icing.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 310 kcal
- Sugar: 22 g
- Sodium: 280 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
