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slice of pistachio pineapple cake topped with whipped cream frosting, served on a white plate. The pan of cake and another slice are in the background.

Pistachio Pineapple Cake

Chrysti Benner
Sweet pineapple and nutty pistachio flavors combine in this easy cake recipe made from a doctored-up cake mix. Topped with a whipped cream frosting, it's a light but satisfying dessert.
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Prep Time 10 minutes
Cook Time 35 minutes
Chill Time 2 hours
Course Cakes, Dessert
Cuisine American
Servings 15 Servings
Calories 300 kcal

Equipment

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 9x13" 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

Serving: 1gCalories: 300kcalCarbohydrates: 46gProtein: 3gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 25mgSodium: 414mgPotassium: 126mgFiber: 1gSugar: 34gVitamin A: 102IUVitamin C: 4mgCalcium: 115mgIron: 1mg
Keyword cake mix pineapple pistachio cake recipe, crushed pineapple cake with pistachio pudding, easy cake with pineapple and pistachio, pineapple and pistachio cake, pineapple pistachio cake, pistachio pineapple cake, pistachio pineapple cake from a mix
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