Name: Pistachio Pineapple Cake Recipe
Prep time: 4 h 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 box yellow cake mix - dry; 1 package 3.5 ounce instant pistachio pudding mix - dry; ½ cup canola or vegetable oil; 20 ounces crushed pineapple with juice; 3 large eggs - room temperature; 1 package 3.5 ounce instant pistachio pudding mix - dry; 1 ½ cups whole milk; 8 ounces frozen whipped topping (Cool Whip), thawed; Chopped pistachios – optional for topping

If you’re looking for a dessert that’s both unique and utterly delicious, this Pistachio Pineapple Cake Recipe is exactly what you need. Imagine a moist, tender cake bursting with tropical pineapple and nutty pistachio flavors, topped with a creamy, dreamy pistachio pudding frosting — trust me, it’s as good as it sounds!

A close-up of a square piece of green cake with two clear layers is held by a silver spatula over a white baking dish; the bottom layer is a moist, crumbly green sponge, topped with a thick, smooth pale green frosting sprinkled with bright green chopped pistachios, with more frosting and pistachios visible in the dish below on a white marbled surface with a soft green cloth in the background, 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’ve made this Pistachio Pineapple Cake more times than I can count — it’s a guaranteed crowd-pleaser that’s surprisingly easy to whip up. Whether it’s for a family dinner, a potluck, or just a treat to brighten your day, this cake never disappoints.

Moist and Flavorful: The crushed pineapple keeps the cake tender and juicy, giving it a fresh, tropical twist.
Easy to Make: Using instant pudding mix and a yellow cake mix makes this dessert simple but full of flavor.
Beautiful Presentation: The pistachio frosting topped with chopped pistachios adds a lovely crunch and pop of color.
Perfect for Any Occasion: From birthdays to holiday gatherings, this cake fits right in and always gets compliments.

Ingredients & Why They Work

When shopping for this Pistachio Pineapple Cake, keep an eye out for good-quality instant pistachio pudding mix and fresh crushed pineapple in juice (not drained!). These ingredients are the stars, giving the cake its signature flavor and moisture.

Flat lay of a small mound of yellow cake mix powder on a simple white ceramic plate, a neat pile of light green pistachio pudding mix powder next to it on another white ceramic plate, a small white ceramic bowl filled with golden canola oil, a small white ceramic bowl holding crushed pineapple with juice visible, three whole brown eggs with clean shells arranged in a line, a small white ceramic bowl of whole milk, a white ceramic bowl with smooth whipped topping, and a small pile of chopped fresh green pistachios—all evenly spaced and symmetrically placed 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: A trusty base that makes baking this cake quick and foolproof.
Instant Pistachio Pudding Mix: Adds intense pistachio flavor and helps create a tender crumb.
Canola or Vegetable Oil: Keeps the cake moist without overpowering the other flavors.
Crushed Pineapple (with juice): Brings natural sweetness and moisture, crucial to the cake’s soft texture.
Large Eggs (room temperature): Essential for a smooth, light batter and evenly baked cake.
Whole Milk: For the frosting, it helps the pudding thicken nicely and adds richness.
Frozen Whipped Topping (thawed): Makes the frosting light, fluffy, and luscious.
Chopped Pistachios: Optional but highly recommended for a delightful crunchy garnish.

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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 things about this Pistachio Pineapple Cake Recipe is how easily you can make it your own. Whether you want to switch up the frosting or add a little something special, it’s all about tailoring it to your taste and occasion.

Nut-Free Variation: If pistachios aren’t your thing or there’s a nut allergy to consider, try swapping the chopped pistachios on top with toasted coconut flakes. They add a delightful crunch and tropical vibe that pairs beautifully with the pineapple.
Seasonal Twist: For a festive touch, especially around the holidays, stirring in some finely chopped dried cranberries or cherries into the batter adds bursts of tartness and a pop of color. I love how the contrast brightens up the cake both in look and flavor.
Rich and Creamy: Want your frosting to feel a bit indulgent? Use half whole milk and half heavy cream when mixing the pistachio pudding frosting. It thickens up the icing and adds an ultra creamy texture that’s downright irresistible.
Mini Cakes or Cupcakes: To make individual servings for parties, pour the batter into lined muffin tins and bake for about 20-22 minutes. It’s perfect for grab-and-go treats or gifting.

Step-by-Step: How I Make Pistachio Pineapple Cake Recipe

A slice of light green cake with a thick creamy pale green layer on top is on a white plate, garnished with chopped pistachios. The cake looks soft and moist with a slightly rough texture, while the creamy top is smooth and fluffy. The slice is placed slightly off-center with a silver fork resting on the right side of the plate. Behind it, a white baking dish filled with the same layered cake is visible, also sprinkled with chopped pistachios. The setting features a white marbled surface with loose pistachio nuts and crumbs scattered around, and a green cloth partially visible on the right. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Oven and Pan

First things first, preheat your oven to 350℉. If you’re lucky enough to have a dark nonstick 9 x 13 inch pan, drop the temperature to 325℉ to avoid over-browning. Give your pan a good spray with cooking spray—this cake is extra moist because of the pineapple, so greasing well will save you from sticky situations later!

Step 2: Mix the Cake Batter

Grab your stand mixer with the paddle attachment, or a large bowl with electric beaters. Combine the dry yellow cake mix, dry pistachio pudding mix, half a cup of canola or vegetable oil, and all the crushed pineapple (juice included – don’t drain!). Start mixing on low speed so ingredients don’t fly everywhere, then bump up to medium to bring it all together. The batter should look lush and a little thick.

Step 3: Add Eggs One at a Time

Now, add in your 3 large room-temperature eggs, but don’t toss them all in at once! Beat in each egg fully before adding the next. This helps keep your batter light and fluffy. After all three eggs are incorporated, keep beating for about 1 to 2 minutes until the mixture feels airy and smooth.

Step 4: Bake Your Cake

Pour your batter into the prepared pan and use a spatula to spread it evenly. Slide the pan onto the center rack of the preheated oven and bake for about 35 minutes. I like to start checking at 30 minutes with a wooden toothpick – you want it to come out mostly clean. With this moist cake, a few crumbs clinging to the pick is perfectly fine!

Step 5: Let It Cool Completely

Once baked, remove the cake from the oven and place it on a wire cooling rack. This is important—let the cake cool all the way through before frosting. If you try to frost while it’s still warm, the luscious pistachio pudding frosting will melt and run off, which we definitely want to avoid.

Step 6: Whisk Together the Pistachio Frosting

While the cake is cooling, prepare your frosting. In a mixing bowl or stand mixer with a whisk attachment, combine the dry pistachio pudding mix and 1 ½ cups of whole milk. Whisk on medium speed for about 2 to 3 minutes until thickened but still spreadable. Then gently fold in the thawed whipped topping until smooth. Cover and chill the frosting in the fridge for 15 to 30 minutes to let it thicken up even more.

Step 7: Frost and Garnish

Spread the chilled pistachio pudding frosting evenly over the completely cooled cake. If you want to add a finishing touch, sprinkle chopped pistachios on top for a crunchy texture and that gorgeous green color. It’s the kind of detail guests will ask about!

Step 8: Chill and Serve

Cover your cake with foil or a lid and refrigerate it. While you can serve it right away, I personally find it tastes best after chilling for 4 to 5 hours or even overnight. That resting time lets the flavors marry and the cake set perfectly for cutting. Enjoy every lovely slice!

Top Tip

Mastering the Pistachio Pineapple Cake Recipe is all about the little details that make this cake delightfully moist and flavorful. These tips come from some honest kitchen trials, so you can avoid the mishaps and enjoy consistent, fantastic results every time.

Generous Pan Greasing: Because the cake contains pineapple juice, it’s extra moist—be sure to spray your baking pan generously with cooking spray or use melted butter to prevent sticking, especially around the edges where it’s easiest to lose whole slices.
Room Temperature Eggs: I learned that using eggs straight from the fridge can cause the batter to be dense. Room-temp eggs blend seamlessly, producing a lighter, fluffier crumb that really lets the pistachio flavor shine through.
Don’t Drain the Pineapple: Keep that juice! It’s the secret ingredient that activates the pudding mix and adds natural sweetness and moisture, helping the cake stay tender for days.
Watch the Bake Time: Ovens vary, so start checking your cake at the 30-minute mark to avoid overbaking, especially if you’re using a dark pan which can brown the cake too quickly.

How to Serve Pistachio Pineapple Cake Recipe

Two side-by-side images show a metal mixing bowl on a white marbled surface. The bowl contains a creamy light green batter. In the left image, a raw egg with a bright yellow yolk sits on top of the thick batter, which has a rough, chunky texture. In the right image, the batter is mixed smoothly with a lighter, more even green color and a shiny surface with small bubbles. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To elevate your Pistachio Pineapple Cake, sprinkle some extra chopped pistachios on top for a nice crunch and pretty green contrast. For a special touch, add thin slices of fresh pineapple or a light dusting of powdered sugar. A few edible flowers can also make it ideal for festive gatherings.

Side Dishes

This cake pairs beautifully with a light, fresh fruit salad or a scoop of vanilla bean ice cream to balance the moist, nutty sweetness. For brunch or tea time, serve with a mild green tea or a fruity white wine that complements the tropical pineapple and pistachio notes.

Make Ahead and Storage

Storing Leftovers

Cover the cake tightly with foil or a cake keeper and store it in the refrigerator. Because it contains dairy in the frosting and pineapple moisture in the cake, refrigeration is best to maintain freshness. It will stay delicious for up to 4 days.

Freezing

You can freeze slices of this cake wrapped tightly in plastic wrap and then foil, or place them in an airtight container. It’s best to freeze without the frosting, then thaw completely in the refrigerator before frosting and serving. Frozen cake (without frosting) keeps well for up to 2 months.

Reheating

Because this is a refrigerated pudding cake, it's best enjoyed chilled rather than reheated. If you prefer it at room temperature, simply let it sit out for 20 to 30 minutes before serving. Avoid microwaving, as the frosting and texture may be disrupted.

Frequently Asked Questions:

Can I use fresh pineapple instead of canned crushed pineapple?

While fresh pineapple can be used, crushed canned pineapple with juice is recommended as it provides the right balance of sweetness and moisture needed to activate the pudding mix and keep the cake tender.

Can I substitute the instant pistachio pudding mix with another flavor?

For the distinctive nutty flavor, using pistachio pudding mix is key. Substituting another flavor will change the cake’s character. If you want a different profile, consider adapting a similar recipe better suited to that flavor.

Do I have to refrigerate the cake?

Yes. Because of the pudding frosting and pineapple moisture, refrigeration is necessary to keep the cake fresh and prevent spoilage. It tastes best after chilling for 4 to 5 hours or overnight.

Can I make this cake gluten-free?

You can try substituting the yellow cake mix with a gluten-free version, but ensure the other ingredients, like the pudding mix, are gluten-free as well. Keep in mind the texture and flavor might differ slightly from the original.

Final Thoughts

This Pistachio Pineapple Cake Recipe is truly a gem in my dessert repertoire — the combination of nutty pistachio with sweet, tangy pineapple creates such a unique, comforting flavor. I hope you enjoy baking it as much as I do sharing it. Remember, a little patience with cooling and chilling brings the best texture and taste. Whether for a holiday, a party, or just because, this cake is sure to bring smiles to your table.