Name: Pistachio Pineapple Cake Recipe
Prep time: 4 h 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 box yellow cake mix - dry; 1 package of 3.5 ounce instant pistachio pudding mix - dry; ½ cup canola or vegetable oil; 20 ounces crushed pineapple - do not drain; 3 large eggs - room temperature; 1 3.5 ounce instant pistachio pudding mix - dry; 1 ½ cups whole milk (or half milk, half heavy cream for thicker icing); 8 ounces frozen whipped topping (like Cool Whip), thawed; Chopped pistachios – optional for topping

If you’re on the hunt for a dessert that’s both nostalgic and refreshingly unique, this Pistachio Pineapple Cake Recipe might just become your new favorite. Imagine tender, moist cake bursting with tropical pineapple and the subtle nuttiness of pistachio pudding—trust me, it’s a slice of heaven you’ll want to bake again and again.

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 sharing this pistachio pineapple cake with friends and family because it’s one of those rare desserts that’s super simple to make yet impresses every time. Plus, the combination of flavors feels both comforting and a little exotic—a winning dessert for any occasion.

Moist and Tender: The crushed pineapple keeps the cake incredibly moist, ensuring every bite melts in your mouth.
Easy to Make: With a box cake mix and instant pudding, it’s perfect for bakers of all skill levels.
Unique Flavor Profile: Pistachio pudding adds a subtle nutty richness that balances the sweetness of pineapple beautifully.
Beautiful Presentation: The creamy pistachio frosting topped with chopped pistachios looks stunning and tastes divine.

Ingredients & Why They Work

Before you dive into baking, let’s talk ingredients—simple pantry staples come together here, but a few key choices make all the difference. Look for good-quality yellow cake mix and instant pistachio pudding, and don’t skip the crushed pineapple juice, which is essential for the perfect texture.

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 of our cake, providing a classic, buttery foundation that pairs beautifully with pistachio flavors.
Instant Pistachio Pudding Mix: This adds that irresistible nutty flavor and moisture to keep the cake rich and tender.
Canola or Vegetable Oil: Keeps the cake moist without weighing it down—plus, it helps achieve a nice crumb.
Crushed Pineapple (with juice): The star for natural sweetness and juicy texture; don’t drain it or you’ll miss out on the magic.
Large Eggs (room temperature): Using eggs at room temp helps everything mix evenly and bake up light and fluffy.
Whole Milk (or half milk, half heavy cream): This liquid is key for the frosting’s creamy consistency and luscious flavor.
Frozen Whipped Topping (like Cool Whip, thawed): Adds a light, airy texture to our pistachio pudding frosting, making it irresistibly smooth.
Chopped Pistachios (optional): For a little crunch and beautiful garnish that boosts the pistachio flavor even more.

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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

One of the best parts about this Pistachio Pineapple Cake Recipe is how easy it is to make your own tweaks. Whether you're aiming for a different texture, flavor twist, or dietary need, a few simple swaps can make this cake truly your own.

Nut-Free Variation: If you’re serving someone with nut allergies, skip the chopped pistachio topping entirely. The creamy pistachio pudding frosting still delivers plenty of flavor without the crunch, and it’s just as delightful.
Extra Tropical Twist: For a brighter, more citrusy twist, add a teaspoon of finely grated lime zest to the batter. I tried this once for a summer party, and the zing of lime with pineapple was a perfect match!
Thicker Frosting: Swap half of the milk for heavy cream when making the pudding frosting. This way, you get an ultra-rich and luscious topping that holds its shape beautifully, great for warmer climates or special occasions.
Gluten-Free Option: Use a gluten-free yellow cake mix and confirm your pudding mix is gluten-free as well. This adjustment makes it accessible without compromising the moist, tender crumb I love.
Mini Cakes or Cupcakes: This batter works wonderfully in smaller pans too. I’ve baked it as cupcakes for a bridal shower, and they were a huge hit, especially with a swirl of the pistachio frosting on top.

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

First things first, set your oven to 350℉—unless you’re using a dark nonstick pan, then dial it back to 325℉ to avoid overbaking. Generously spray a 9 x 13-inch baking pan with cooking spray. This cake is wonderfully moist thanks to the pineapple, so don’t skimp on prepping the pan or you might have a sticky situation on your hands later!

Step 2: Mix It All Together

Grab a stand mixer with a paddle attachment or a large mixing bowl and electric beaters. Combine the dry yellow cake mix and the dry instant pistachio pudding mix first. Then add ½ cup of oil and all 20 ounces of the crushed pineapple — don’t drain it! The juice is key to keeping your cake tender and flavorful. Start mixing on low to avoid a floury mess, then bump it up to medium speed to get everything well incorporated.

Step 3: Add Eggs and Beat Until Fluffy

Next, beat in your three large eggs one at a time, making sure each one is fully mixed in before adding the next. Use room-temperature eggs here to help the batter come together beautifully. Continue beating for about 1–2 minutes until your batter looks light, smooth, and fluffy – this makes a big difference in your cake’s texture!

Step 4: Bake to Perfection

Pour your luscious batter into the prepared pan and smooth it out evenly. Pop it into the oven and bake for 40 minutes—but start checking at 30 minutes with a wooden toothpick. You want it to come out mostly clean; a few moist crumbs are perfect, but no wet batter. This careful check helps avoid a dry or overbaked cake.

Step 5: Cool Completely Before Frosting

Once your cake is baked to perfection, transfer it to a wire rack and let it cool completely. This step is crucial because applying frosting while the cake is still warm will make it melt into a gooey mess instead of the luscious layer you want.

Step 6: Whisk Up the Frosting

While the cake cools, start on your frosting. In a stand mixer with a whisk attachment or a medium bowl with an electric mixer, combine the dry pistachio pudding mix and 1 ½ cups whole milk. Whisk on medium speed for about 2-3 minutes until the mixture thickens slightly. Then gently fold in the thawed whipped topping until you have a smooth, creamy frosting. Cover and chill for at least 15 to 30 minutes to let it firm up nicely.

Step 7: Frost and Garnish

When your cake is fully cooled and your frosting is chilled, spread that dreamy pistachio pudding frosting evenly on top. For a festive finishing touch, sprinkle with chopped pistachios if you like a bit of crunch and extra nutty flavor.

Step 8: Chill Before Serving

Cover the cake and refrigerate for 4 to 5 hours or, even better, overnight. The chilling time melds the flavors and firms up the frosting to a perfect sliceable consistency. Though you can serve it right away, this step really takes the Pistachio Pineapple Cake Recipe to the next level.

Top Tip

When baking something as wonderfully moist and flavorful as this Pistachio Pineapple Cake Recipe, small tips can make all the difference between good and unforgettable. Here are some nuggets of wisdom I've picked up along the way to help you nail this cake every time.

Don’t Drain the Pineapple: Keeping the crushed pineapple with its juice is key. The juice not only provides beautiful moisture but also helps activate the pistachio pudding mix, giving the cake that tender, melt-in-your-mouth crumb.
Use Room-Temperature Eggs: Trust me, this little detail helps incorporate the eggs more smoothly into the batter resulting in a lighter, fluffier cake. Cold eggs can shock the batter and lead to uneven texture.
Watch Your Bake Time Closely: Since this cake is super moist, it can go from perfectly baked to overdone fairly quickly. Start checking at 30 minutes and adjust if you’re using a dark pan by lowering the temperature to 325℉.
Cool Completely Before Frosting: Patience pays off! Frosting a warm cake will cause the creamy pistachio pudding frosting to melt and slide off. Let the cake rest and cool fully for a smooth, luscious 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

This cake already looks stunning with its creamy pistachio frosting, but feel free to sprinkle chopped pistachios on top for that delightful crunch and extra nutty flair. For an eye-catching touch, add some edible flowers or a light dusting of powdered sugar. Fresh pineapple slices or a few mint leaves on the side also brighten the presentation beautifully.

Side Dishes

Because this Pistachio Pineapple Cake Recipe is such a sweet and rich treat, it pairs wonderfully with lighter accompaniments. Serve alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to balance the flavors. For beverages, a chilled glass of sparkling wine, light fruity tea, or even a tropical punch complements the cake’s tropical notes perfectly.

Make Ahead and Storage

Storing Leftovers

After enjoying a slice or two, store any leftover cake covered tightly with foil or an airtight lid in the refrigerator. This keeps it fresh and moist for up to 4-5 days. The cool storage also helps maintain the texture of the luscious pistachio pudding frosting.

Freezing

Want to save some for later? You can freeze unfrosted cake layers wrapped tightly in plastic wrap and then in aluminum foil for up to 2 months. Once ready to serve, thaw completely in the fridge, then prepare and spread the pistachio pudding frosting fresh. It’s best to avoid freezing the frosted cake because of the whipped topping’s texture.

Reheating

This cake is best served chilled, so reheating isn’t really necessary. However, if you prefer it at room temperature, simply remove it from the fridge about 30 minutes before serving. This allows the flavors to mellow and the frosting to soften slightly without losing that creamy indulgence.

Frequently Asked Questions:

Can I use fresh pineapple instead of canned crushed pineapple?

Fresh pineapple can be used, but make sure to finely crush it and include some juice for moisture. Canned crushed pineapple is convenient and often preferred due to its consistent texture and sweetness.

Can I make this cake gluten-free?

This recipe calls for a standard yellow cake mix, which contains gluten. However, you can substitute a gluten-free yellow cake mix if available, just be sure to check that all other ingredients, including the pudding mix, are gluten-free as well.

Why does the recipe use room-temperature eggs?

Room-temperature eggs blend better with other ingredients, helping the batter become light and fluffy. Cold eggs can cause uneven mixing and result in a denser cake texture.

Can I make the frosting thicker or thinner?

Absolutely! Using half milk and half heavy cream or all heavy cream instead of just milk will yield a thicker frosting. If you want it thinner, use only milk and adjust to your desired consistency.

Final Thoughts

I hope you’ve enjoyed this deep dive into the delightful Pistachio Pineapple Cake Recipe! It’s one of those special desserts that brings a little sunshine and a whole lot of nutty charm to any table. Whether you’re baking for a family gathering, a potluck, or just because, this cake’s moist crumb and creamy frosting never fail to impress. So, grab your ingredients, give it a try, and don’t forget to share your experience — because a great cake is even sweeter when enjoyed together. Happy baking!