Description
This Pistachio Pineapple Cake is a moist, flavorful dessert that combines a yellow cake mix with instant pistachio pudding and crushed pineapple for a tender crumb. Topped with a luscious pistachio pudding frosting made from instant pudding, milk, and whipped topping, it’s a perfect treat for any occasion. Chopped pistachios add a delightful crunch on top, making this cake both visually appealing and delicious.
Ingredients
Units
Scale
Cake Ingredients
- 1 box yellow cake mix - dry
- 1 package 3.5 ounce instant pistachio pudding mix - dry
- 1/2 cup canola or vegetable oil
- 20 ounces crushed pineapple with juice
- 3 large eggs - room temperature
Pistachio Pudding Icing
- 1 package 3.5 ounce instant pistachio pudding mix - dry
- 1 1/2 cups whole milk
- 8 ounces frozen whipped topping (Cool Whip), thawed
- Chopped pistachios - optional for topping
Instructions
- Preheat Oven: Preheat the oven to 350℉ and spray a 9 x 13 inch baking pan with cooking spray. If using a dark nonstick pan, reduce heat to 325℉.
- Mix Cake Batter: In a stand mixer with paddle attachment or a large bowl using electric beaters, combine the dry yellow cake mix, dry pistachio pudding mix, oil, and crushed pineapple with juices. Start mixing on low speed, then increase to medium to incorporate all ingredients.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Continue mixing until the batter is light and fluffy, about 1 to 2 minutes.
- Pour and Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 35 minutes or until a wooden pick inserted into the center comes out mostly clean.
- Cool Cake: Remove the cake from the oven and transfer to a cooling rack. Allow it to cool completely before frosting.
- Prepare Frosting: While the cake cools, whisk together the dry pistachio pudding mix and whole milk in a bowl or stand mixer until combined and slightly thickened, about 2 to 3 minutes. Gently fold in the thawed whipped topping until smooth and fully combined.
- Chill Frosting: Cover the frosting and place it in the refrigerator to thicken further while the cake cools, for at least 15 to 30 minutes.
- Frost Cake: Once the cake is completely cooled, spread the pistachio pudding frosting evenly over the top. Garnish with chopped pistachios if desired.
- Store and Serve: Cover the cake with foil or a lid and refrigerate. The cake can be served immediately, but it tastes best after chilling for 4 to 5 hours or overnight.
Notes
- Grease the baking pan generously with cooking spray or melted butter to prevent sticking, especially because the cake is moist from the pineapple.
- Use room-temperature eggs for a smoother batter and lighter cake texture.
- Do not drain the crushed pineapple; the juice adds moisture, sweetness, and activates the pudding mix.
- Keep a close eye on baking time, checking at 30 minutes to avoid overbaking, especially in dark pans.
- Allow the cake to cool completely before frosting to prevent the frosting from melting and ensure a smooth finish.
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
