Description
This Pistachio Pineapple Cake is a moist, flavorful dessert that combines the sweetness of crushed pineapple with the nutty taste of pistachio pudding. Topped with a creamy pistachio pudding frosting and optional chopped pistachios for crunch, this cake is perfect for celebrations or a delightful treat any day.
Ingredients
Scale
Cake
- 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 with juices (do not drain)
- 3 large eggs – room temperature
Pistachio Pudding Icing
- 1 package (3.5 ounces) instant pistachio pudding mix – dry
- 1 ½ cups whole milk (or heavy cream, or half and half for thicker icing)
- 8 ounces frozen whipped topping (Cool Whip), thawed
- Chopped pistachios – optional for topping
Instructions
- Preheat Oven: Preheat the oven to 350℉. Spray a 9 x 13-inch baking pan generously with cooking spray. If using a dark nonstick pan, reduce temperature to 325℉.
- Mix Dry Ingredients and Wet Ingredients: In a stand mixer bowl with paddle attachment or a large bowl with electric beaters, combine dry cake mix, dry pistachio pudding mix, oil, and crushed pineapple with juices. Start mixing on low speed, then increase to medium to incorporate fully.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully mixed before adding the next. Continue beating until the batter is light and fluffy, about 1 to 2 minutes.
- Prepare for Baking: Pour the batter evenly into the prepared baking pan and spread it out smoothly.
- Bake the Cake: Bake in the preheated oven for 40 minutes, or until a wooden pick inserted into the center comes out mostly clean. Begin checking for doneness at 30 minutes to avoid overbaking.
- Cool Cake: Remove the cake from the oven and place it on a cooling rack. Allow it to cool completely before frosting.
- Prepare Pistachio Pudding Frosting: While the cake cools, whisk together dry pistachio pudding mix and whole milk in a mixer with a whisk attachment until combined and slightly thickened, about 2 to 3 minutes. Fold in the thawed whipped topping until smooth and fully incorporated.
- Chill Frosting: Cover the frosting and refrigerate to thicken further while the cake cools, 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 refrigerate. It can be served immediately but tastes best after chilling for 4 to 5 hours or overnight.
Notes
- Grease the pan generously with cooking spray or melted butter to prevent sticking, especially because the cake is moist from the pineapple.
- Use room-temperature eggs for better batter integration and a lighter texture.
- Do not drain the crushed pineapple; the juice adds sweetness and moisture essential for the cake’s texture.
- Watch the bake time carefully, especially in dark pans, to avoid overbaking or burning.
- Cool the cake completely before applying the frosting to prevent melting and achieve a smooth finish.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 55 mg
