Description
This Pistachio Pineapple Cake is a moist, flavorful dessert that combines the tropical sweetness of crushed pineapple with the nutty richness of pistachio pudding. Topped with a creamy pistachio pudding frosting and optional chopped pistachios, it’s a delightful cake perfect for any occasion.
Ingredients
Units
Scale
Cake
- 1 box yellow cake mix - dry
- 1 package of 3.5 ounce instant pistachio pudding mix - dry
- 1/2 cup canola or vegetable oil
- 20 ounces crushed pineapple - do not drain
- 3 large eggs - room temperature
Frosting
- 1 3.5 ounce instant pistachio pudding mix - dry
- 1 1/2 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
Instructions
- Preheat the oven: Set your oven to 350℉. Prepare a 9 x 13 inch baking pan by generously spraying with cooking spray. If using a dark nonstick pan, reduce temperature to 325℉.
- Mix dry ingredients and liquids: In a stand mixer bowl with a paddle attachment or a large mixing bowl, combine the dry cake mix, dry pistachio pudding mix, oil, and crushed pineapple along with its juices. Start mixing on low speed, then increase to medium to blend thoroughly.
- Add eggs: Beat in the eggs one at a time, ensuring each is fully incorporated. Continue beating for 1-2 minutes until the batter becomes light and fluffy.
- Bake the cake: Pour the batter into the prepared pan and spread evenly. Bake for 40 minutes or until a wooden toothpick inserted in the center comes out mostly clean. Begin checking at 30 minutes to avoid overbaking.
- Cool the cake: Remove cake from oven and place on a wire rack to cool completely before frosting.
- Prepare the frosting: While the cake cools, whisk the dry pistachio pudding mix with milk in a stand mixer or medium bowl using an electric mixer until combined and slightly thickened, about 2-3 minutes. Fold in the thawed whipped topping until smooth and creamy.
- Refrigerate frosting: Cover and chill the frosting in the refrigerator for at least 15-30 minutes to thicken further while the cake cools.
- Frost and garnish: Once the cake is fully cooled, spread the chilled pistachio pudding frosting evenly over the top. Sprinkle chopped pistachios on top if desired.
- Chill before serving: Cover the cake and refrigerate for 4-5 hours or overnight for best flavor and texture. The cake can be served immediately but tastes better after chilling.
Notes
- Grease the pan generously to prevent sticking, especially because the cake is moist from the pineapple.
- Use room-temperature eggs to ensure even mixing and a light, fluffy batter.
- Do not drain the pineapple; the juice adds sweetness and moisture crucial for the cake’s tender crumb.
- Check baking time carefully to avoid overbaking; time may vary with your oven and baking pan color.
- Make sure the cake is completely cooled before frosting to prevent the frosting from melting.
Nutrition
- Serving Size: 1 slice (1/12th cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 300 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
