Easy Pistachio Pineapple Cake
Refreshingly light and perfectly sweet, this pineapple and pistachio cake is a delicious dessert for sharing.
My family loves enjoying this pistachio pineapple cake during the spring and summer, and I love that it’s super easy to make, thanks to a doctored-up cake mix!
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When warmer weather rolls around, I start dreaming of all sorts of pineapple treats. The tropical flavor gives a tropical flair that makes me feel like I’m on vacation (even if I’m not!).
But I’m also a huge fan of pistachio pudding desserts, so I’ve made loads of nutty and creamy treats.
If you’ve ever had pistachio fluff before, you already know that pineapple and pistachio are basically a match made in heaven. So why not combine my two loves in a cake?
The result is this pistachio pineapple cake, which boasts a moist cake containing crushed pineapple, complete with a fluffy pistachio whipped cream frosting that takes it to the next level.
Even better, it’s super simple to whip up, thanks to the use of a box of cake mix.
It’s sort of like a mash-up between my pineapple snack cake and pistachio sheet cake, which is the best possible combo.
If you need an easy dessert for the spring and summer holidays, I highly recommend this cake. It’s the perfect dessert for a potluck, or for holidays like Easter, Mother’s Day, and 4th of July!
Cake Mix Pineapple and Pistachio Cake
To keep this recipe super simple, I opted to use a white cake mix. You can use yellow cake mix if you prefer–it will change the color just a little, but that’s perfectly fine.
Pistachio pudding mix is included in the cake itself as well as in the Cool Whip frosting, which gives the cake its signature pistachio flavor and green hue.
Of course, if you want a more vibrant color, you can add some green food coloring to the cake batter.
I do add a hint of almond extract to the cake, because it enhances the pistachio flavor.
The moist cake and fluffy topping make this dessert feel much lighter, which makes it perfect for warm days or for serving after a heavier meal.
More Pineapple and Pistachio Recipes to Try:
- Pineapple Pound Cake
- Pineapple Bread with Streusel
- Soft Pineapple Cookies
- Pistachio Pudding Cookies
- No-Bake Pistachio Cream Pie
- Easy Pistachio Bread
How to Make Pistachio Pineapple Cake
It’s really easy to whip up this dessert.
Ingredients You’ll Need
- White cake mix
- Instant pistachio pudding mix
- Vegetable oil
- Eggs
- Almond extract
- Crushed pineapple
- Milk
- Whipped topping (such as Cool Whip)
How to Make It:
Find the full printable recipe available below
Mix the batter. First, you’ll combine the cake mix, pistachio pudding mix, vegetable oil, eggs, almond extract, and un-drained crushed pineapple in the bowl of a mixer.
Mix on low speed for about 30 seconds, then scrape down the sides of the bowl and mix for a couple more minutes.
Bake. Pour the batter into a greased cake pan and bake for about 35-37 minutes, or until a cake tester inserted in the center comes out clean.
Then let the cake cool completely.
Prepare the frosting. Once the cake is cooled, prepare the frosting by whisking together milk and pistachio pudding mix until it’s thickening up. Let it sit for a few minutes.
Then fold in some Cool Whip, until the frosting is uniform in color.
Frost and chill. Last, you’ll spread the whipped cream frosting over the cooled cake, then pop it in the refrigerator to chill for a couple of hours.
This gives the frosting time to set to a slightly firmer consistency.
If you’d like, garnish the top with chopped pistachios before serving!
Notes and Adaptations
- Feel free to include chopped pistachios in the cake batter or sprinkled over the frosting as a garnish.
- We serve this cake chilled. Leftover cake should be covered and stored in the refrigerator for up to 3-5 days.
- Want a brighter hue? Add some green food coloring to the batter.
- You can use yellow cake mix instead of white cake mix if preferred.
- If you can’t find a 15.25-ounce cake mix, you can use a 13.25-ounce instead.
Recommended Equipment
- Stand mixer or electric hand mixer with mixing bowl
- 9×13″ baking pan (I like this aluminum one and this Pyrex one)
- Offset spatula
Pistachio Pineapple Cake
Ingredients
For the Cake:
- 15.25 ounce white cake mix
- 3.4 ounce instant pistachio pudding mix
- 1/2 cup vegetable oil
- 2 eggs
- 1/4 teaspoon almond extract
- 20 ounce canned crushed pineapple (undrained)
For the Frosting:
- 1 1/2 cups milk
- 3.4 ounce instant pistachio pudding mix
- 8 ounces whipped topping (such as Cool Whip)
- chopped pistachios, for garnish (optional)
Instructions
- Preheat oven to 350F. Grease a 9×13" baking pan with nonstick spray and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl if using a handheld electric mixer), combine cake mix, dry pistachio pudding mix, vegetable oil, eggs, almond extract, and undrained crushed pineapple.
- Mix on low speed for about 30 seconds, then scrape down the sides of the bowl. Increase speed to medium and mix for another couple of minutes.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake in preheated oven for about 35-37 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove cake from oven and let cool completely.
- To prepare the frosting, combine milk and pistachio pudding mix in a medium mixing bowl. Whisk for 2-3 minutes, or until pudding mix has dissolved and the mixture is beginning to thicken. Let it sit for a few minutes.
- Gently fold the whipped topping into the pudding mixture, until it's fully combined and no streaks remain.
- Spread frosting evenly over the surface of the cake, then refrigerate for about two hours before serving to allow the frosting to set up.
- If desired, sprinkle cake with chopped pistachios, then slice and serve!
Notes
- Feel free to include chopped pistachios in the cake batter or sprinkled over the frosting as a garnish.
- We serve this cake chilled. Leftover cake should be covered and stored in the refrigerator for up to 3-5 days.
- Want a brighter hue? Add some green food coloring to the batter.
- You can use yellow cake mix instead of white cake mix if preferred.
- If you can’t find a 15.25-ounce cake mix, you can use a 13.25-ounce instead.
Nutrition
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