Pistachio Pineapple Cake (Easy Pistachio Pudding Cake)

Introduction

This Pistachio Pineapple Cake is a soft, incredibly moist dessert that comes together with simple pantry staples and a vibrant pistachio pudding mix. The crushed pineapple keeps the cake tender and flavorful, while the whipped pistachio topping adds a cool, creamy finish. It’s the perfect crowd-pleasing recipe for potlucks, holidays, and effortless make-ahead desserts.

Why You’ll Love This Recipe

  • Incredibly moist texture thanks to crushed pineapple in juice
  • Quick prep using boxed cake mix and pudding mix
  • Light, creamy pistachio topping that tastes bakery-perfect
  • Great for make-ahead entertaining and holiday gatherings
  • Consistent, foolproof results for beginner and experienced bakers
  • Customizable with nuts, coconut, or cherries
  • Works in both a 9×13 pan or a Bundt cake mold

Ingredients

For the Cake

  • 1 box yellow cake mix
  • 1 package instant pistachio pudding mix (3.4 oz)
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 can crushed pineapple in juice (20 oz, undrained)

For the Pistachio Topping

  • 1 package instant pistachio pudding mix (3.4 oz)
  • A splash of cold milk (just enough to loosen the pudding mix)
  • 1 tub whipped topping (8 oz, thawed)

Optional Garnishes

  • Chopped pistachios
  • Shredded coconut
  • Maraschino cherries

Directions

Step 1: Prepare the Pan

Grease a 9×13-inch cake pan or a Bundt pan thoroughly. Preheat the oven to 350°F (175°C).

Step 2: Make the Cake Batter

In a large mixing bowl, combine the yellow cake mix, pistachio pudding mix, eggs, vegetable oil, and the entire 20-oz can of crushed pineapple with its juice. Mix with a hand mixer or stand mixer until the batter is smooth, but avoid overmixing to maintain a tender crumb.

Step 3: Bake the Cake

Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes for a 9×13 cake or up to 45 minutes if using a Bundt pan. The cake is done when a toothpick inserted in the center comes out clean without wet batter.

Step 4: Cool Completely

Transfer the pan to a cooling rack and allow the cake to cool fully before frosting. This step prevents the topping from melting or becoming runny.

Step 5: Prepare the Pistachio Topping

In a medium bowl, whisk the pistachio pudding mix with a splash of cold milk just until slightly thickened. Fold in the whipped topping gently with a rubber spatula until smooth and light.

Step 6: Frost and Garnish

Spread the pistachio topping evenly over the cooled cake. Add optional garnishes such as chopped pistachios, shredded coconut, or cherries for added texture and color.

Step 7: Chill Before Serving

Refrigerate the cake for at least 1 hour before slicing. This helps the topping set and enhances the overall flavor.

Tips for Best Results

  • Use a hand mixer or stand mixer for the smoothest batter.
  • Do not drain the pineapple; the juice adds moisture and sweetness.
  • Avoid sugar-free pudding unless you adjust sweetness and texture.
  • Ensure the cake is completely cool before adding the whipped topping.
  • For Bundt pans, grease and flour thoroughly to prevent sticking.
  • Chill the cake before cutting for cleaner slices.

Variations & Substitutions

  • Gluten-Free: Use a gluten-free yellow cake mix.
  • Dairy-Free: Substitute with dairy-free whipped topping and a plant-based pudding mix.
  • Low-Sugar: Use reduced-sugar cake mix and pineapple in light juice.
  • Flavor Twist: Add shredded coconut to the batter or swap whipped topping for stabilized whipped cream.
  • Nut-Free Version: Leave out pistachios and garnish with toasted coconut instead.

Serving Suggestions

  • Serve chilled for a refreshing dessert on warm days.
  • Pair with hot tea, coffee, or a light fruit punch.
  • Add maraschino cherries or a drizzle of white chocolate for a festive presentation.
  • Ideal for potlucks, birthdays, casual gatherings, or holiday dessert tables.

Storage & Reheating

  • Refrigerator: Store covered for 4–5 days.
  • Freezer: Freeze unfrosted cake for up to 2 months. Thaw overnight before topping.
  • Reheating: This cake is enjoyed chilled; reheating is not recommended.

Nutrition Information

Per Serving (95g):

  • Calories: 320 kcal
  • Carbohydrates: 38g
  • Protein: 3g
  • Total Fat: 18g
    • Saturated Fat: 5g
    • Polyunsaturated Fat: 6g
    • Monounsaturated Fat: 6g
    • Trans Fat: 0g
  • Cholesterol: 40mg
  • Sodium: 340mg
  • Potassium: 120mg
  • Fiber: 1g
  • Sugar: 25g
  • Vitamin A: 180 IU
  • Vitamin C: 1.2mg
  • Calcium: 80mg
  • Iron: 1.3mg

Nutritional values are approximate and may vary depending on brands and measurements used.

FAQ

Can I use fresh pineapple instead of canned?
Fresh pineapple contains less liquid, so it will alter the texture. For best results, stick to canned crushed pineapple in juice.

Why did my cake sink in the middle?
Overmixing or opening the oven door too early can cause sinking. Mix only until combined and avoid disturbing the cake during baking.

Can I make this cake ahead of time?
Yes. Bake the cake one day in advance and add the pistachio topping just before serving.

Do I have to use whipped topping?
Whipped topping creates the light, fluffy texture this cake is known for. Homemade stabilized whipped cream can be used as an alternative.

Can I add nuts directly into the batter?
Absolutely. Fold in ½ cup of chopped pistachios for more flavor and crunch.

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