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 oil or vegetable oil; 20 ounces crushed pineapple with juice (do not drain); 3 large eggs - room temperature; 1 package 3.5 ounce instant pistachio pudding mix - dry; 1 ½ cups whole milk (or heavy cream or half/half for thicker icing); 8 ounces frozen whipped topping (Cool Whip), thawed; Chopped pistachios – optional for topping

If you’re craving something that hits the perfect balance between tropical sweetness and nutty richness, you’re in for a treat with this Pistachio Pineapple Cake Recipe. It’s moist, flavorful, and honestly, one of my favorite easy desserts to whip up that always wows!

The image shows a square piece of light green cake lifted on a silver spatula from a white baking dish. The cake has two layers: the bottom layer is dense and moist with a green color, while the top layer is thick, smooth, and creamy white frosting. The frosting is sprinkled with chopped green pistachios that add texture and color contrast. The white baking dish contains the rest of the same cake, topped with the creamy frosting and scattered pistachios. The background is a white marbled surface with a soft-focus green cloth in the back. 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 remember the first time I made this Pistachio Pineapple Cake and how surprised everyone was by its moist texture and fresh flavor combo. It’s now a go-to for holidays and casual get-togethers alike!

Easy to Make: Using a yellow cake mix plus instant pistachio pudding keeps things simple without compromising flavor.
Moist and Tender: The crushed pineapple (with juice!) adds incredible moisture and a subtle tropical twist.
Unique Flavor: Pistachio pudding blended into both the cake and frosting brings a delightful nutty richness.
Show-Stopping Frosting: Whipped pistachio pudding frosting is light, creamy, and perfect to spread on a cooled cake.

Ingredients & Why They Work

Before you start mixing, make sure you have all the basics on hand. This cake shines because of a handful of simple ingredients — no fancy, hard-to-find items necessary. Let’s talk about why I love each one in this recipe.

Flat lay of a small box of dry yellow cake mix with visible grains, a small packet of dry pistachio pudding mix in powder form, a small white bowl filled with golden canola oil, a small white bowl containing crushed pineapple with juice, three large whole eggs with clean shells, a small white bowl of whole milk, a small white bowl of smooth thawed frozen whipped topping, and a small mound of fresh green chopped pistachios, all arranged in perfect symmetry 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: Provides a reliable and tender base that pairs perfectly with the pistachio flavor.
Instant pistachio pudding mix: Adds nuttiness, moisture, and acts like a flavor booster throughout.
Canola or vegetable oil: Keeps the cake moist and tender without overpowering the flavors.
Crushed pineapple with juice: Essential for juicy sweetness and keeps the cake beautifully moist.
Large eggs at room temperature: Help create a light, airy texture and blend smoothly into the batter.
Whole milk (or heavy cream/half & half): Used in the frosting for that creamy, luscious finish; swap heavy cream if you want it extra rich.
Frozen whipped topping (Cool Whip), thawed: Lightens up the frosting, making it fluffy but stable.
Chopped pistachios (optional): For a little added crunch and to signal the flavor inside—plus they look gorgeous!

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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

The beautiful thing about this Pistachio Pineapple Cake Recipe is how flexible it is. Whether you want to tweak the flavors, adjust the texture, or make it fit a special occasion, there are plenty of ways to make this cake truly your own.

Nut-Free Option: If you're serving someone with nut allergies, swap out the pistachio pudding mixes for vanilla pudding and skip the chopped pistachio topping. I tried this once for a family gathering, and everyone still raved about the moist, pineapple-infused cake!
Extra Tropical Twist: Add shredded coconut either into the batter or sprinkled on top of the frosting for a lovely tropical flavor boost. It pairs beautifully with the pineapple and pistachio combination.
Richer Frosting: For a decadently smooth and thick frosting, replace the 1½ cups of whole milk with heavy cream or half and half. This makes the frosting extra luscious and perfect for special occasions.
Seasonal Freshness: Swap out crushed pineapple for fresh mango chunks or peach slices in the summer to give a fruity new spin on the classic cake.
Mini Cakes: Make individual cupcakes using the same batter and bake for about 20-25 minutes. Frost with the pistachio pudding topping for an adorable, easy-to-serve dessert.

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

The image shows a white plate with a square piece of bright green cake that has two layers: a dense, moist green cake base and a thick, light green creamy topping sprinkled with chopped pistachio nuts. The plate sits on top of a matching white plate, and a silver fork rests on the side of the top plate. Behind it, there is a white rectangular baking dish filled with the same cake, topped with the light green cream and scattered pistachio pieces. The scene is set on a white marbled surface with some pistachio nuts and crumbs scattered around. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Pan

Start by heating your oven to 350 degrees Fahrenheit (or 325 degrees if you're using a dark nonstick pan). Spray a 9 x 13-inch baking pan generously with cooking spray to prevent sticking—this batter is wonderfully moist thanks to the pineapple juice, so you really want to make sure your cake comes out without any trouble. I like to pay extra attention to the corners with an additional spray or even a light butter rub.

Step 2: Mix the Cake Batter

In your stand mixer bowl fitted with the paddle attachment (or a large bowl if you’re mixing by hand), combine the dry yellow cake mix, instant pistachio pudding mix, oil, and the entire can of crushed pineapple with its juice. Start mixing on low speed first, so everything begins to come together gently. Then increase to medium speed until everything is well blended. The pineapple juice adds such a lovely moisture and sweetness that you want to be sure it’s evenly distributed through the batter.

Step 3: Beat in the Eggs

Add the three room-temperature eggs one at a time to the batter, beating well after each addition. This process helps the eggs incorporate smoothly and gives the cake a light, fluffy texture. After the last egg, beat the batter for about 1 to 2 minutes until you notice it becomes smooth and airy. This is a key step for that perfect tender crumb.

Step 4: Bake to Perfection

Pour the batter evenly into your prepared pan and smooth the top with a spatula. Pop it into the preheated oven and bake for about 35 minutes. The good old toothpick test applies here—insert a wooden pick into the center of the cake; it should come out mostly clean with maybe a few moist crumbs clinging to it. Start checking around 30 minutes, especially if using a dark pan, to prevent over-baking.

Step 5: Cool Completely Before Frosting

Once baked, transfer the pan to a cooling rack and let the cake cool completely. This is essential! If you frost the cake while it’s still warm, your luscious whipped pistachio pudding frosting will melt and get runny. Patience here really pays off with a smooth, fluffy finish every time.

Step 6: Whip Up the Pistachio Pudding Frosting

While the cake is chilling, prepare the frosting. In a clean bowl with a whisk attachment (or use an electric mixer), whisk together the dry instant pistachio pudding mix and the 1½ cups of whole milk until the mixture thickens slightly—usually about 2 to 3 minutes. Now gently fold in the thawed frozen whipped topping (Cool Whip) until everything is beautifully combined. For an extra thick frosting, feel free to use heavy cream or half-and-half instead of milk.

Step 7: Chill the Frosting and Frost Your Cake

Cover the frosting and refrigerate it for at least 15 to 30 minutes to thicken up further while the cake finishes cooling. When both are ready, spread the pistachio pudding frosting evenly over the cake. For a little crunch and extra flavor, sprinkle chopped pistachios on top. It’s a simple touch that makes a big impact!

Step 8: Store and Serve Chilled

Cover the cake with foil or a lid and store it in the refrigerator. This cake can definitely be enjoyed right away, but for the best flavor and texture, I recommend chilling it for 4 to 5 hours or even overnight. The time in the fridge lets all those tropical and nutty flavors meld beautifully, making each slice irresistible.

Top Tip

These tips are here to help you make the most of your Pistachio Pineapple Cake Recipe, ensuring it turns out moist, flavorful, and perfectly textured every time.

Don’t Skip the Pineapple Juice: I’ve learned that keeping the crushed pineapple with its juice makes all the difference in moisture and flavor, giving the cake that irresistible softness.
Use Room Temperature Eggs: Mixing eggs that aren't cold helps the batter become light and fluffy, which means a tender cake crumb that’s just right.
Cool Completely Before Frosting: It’s tempting to dive right in, but waiting for the cake to cool prevents your frosting from melting and keeps that luscious whipped texture intact.
Adjust Oven Temp for Dark Pans: I once burned a batch by baking at 350°F in a dark pan. Lowering it to 325°F for those pans avoids over-baking and keeps the cake golden and moist.

How to Serve Pistachio Pineapple Cake Recipe

Two side-by-side images of a metal mixing bowl placed on a white marbled surface. The left image shows a thick, pale green batter with a smooth but lumpy texture and an unbroken raw egg yolk sitting on top near the middle. The right image shows the same bowl with the batter fully mixed into a smooth, creamy pale green color with a few small bubbles, evenly spread across the bowl. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a beautiful finish, sprinkle chopped pistachios on top of the pistachio pudding frosting. It adds a lovely crunch and enhances that nutty flavor. You could also add a few fresh mint leaves or a light dusting of powdered sugar for an elegant touch.

Side Dishes

This cake shines as a dessert centerpiece, but it pairs wonderfully with fresh berries or a simple fruit salad to balance the richness. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream also complements the tropical pistachio flavors nicely.

Make Ahead and Storage

Storing Leftovers

Store your Pistachio Pineapple Cake in the refrigerator covered tightly with foil or a cake lid. It stays fresh and moist for up to 4 days, which is perfect for enjoying little slices over several days.

Freezing

If you want to freeze leftover cake, wrap individual slices tightly in plastic wrap and then in aluminum foil or place them in an airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving for best texture and flavor.

Reheating

This cake is best enjoyed chilled, but if you prefer it a bit warmer, let it sit at room temperature for 15-20 minutes before serving. Avoid microwaving as it can soften the frosting too much and change the texture.

Frequently Asked Questions:

Can I use fresh pineapple instead of crushed pineapple?

Fresh pineapple chopped finely can work, but be sure to include the juice or add some pineapple juice separately to keep the cake moist. Using canned crushed pineapple with juice is the easiest way to get consistent results.

Is it necessary to chill the cake before serving?

Chilling the cake for 4 to 5 hours or overnight not only helps the flavors meld but also firms up the pudding frosting for a better texture and easy slicing. The cake can be served immediately, but chilling is highly recommended.

Can I make the pistachio frosting thicker?

Absolutely! To achieve a thicker frosting, substitute the whole milk with heavy cream or half-and-half when mixing the pudding. This gives a richer and denser frosting that's still light and fluffy.

What should I do if my cake is too dense?

Make sure you’re using room-temperature eggs and not overmixing the batter, which can cause a dense texture. Also, be careful with the baking time—overbaking can dry out the cake, making it feel heavier.

Final Thoughts

I hope this Pistachio Pineapple Cake Recipe brings a splash of tropical joy and a touch of nutty decadence to your dessert table. It’s a delightful combination of flavors that’s surprisingly easy to make, yet feels special enough for any occasion. Take your time with the chilling step—it truly elevates this cake into a creamy, dreamy treat that everyone will love. Happy baking and even happier indulging!