Name: Pistachio Pineapple Cake Recipe
Prep time: 4 h 10 min
Cook time: 40 min
Total time: 50 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 - do not drain; 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

Imagine sinking your fork into a slice of moist, nutty, and sweet dessert that feels like a tropical vacation—that's exactly what this Pistachio Pineapple Cake Recipe delivers. It’s an easy, crowd-pleasing treat packed with crushed pineapple and the unique flavor of pistachio pudding, perfect for brightening any gathering.

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 can’t get enough of this cake! It’s one of those recipes that feels a little retro but tastes completely fresh, combining fun pistachio pudding flavor with juicy pineapple in a way that always surprises guests.

Effortless Moisture: The crushed pineapple (juice and all!) keeps the cake incredibly moist without any fuss.
Easy to Make: Using a boxed cake mix and instant pudding makes the process quick and straightforward for busy days.
Unique Flavor Combo: Pistachio and pineapple together create a delightful tropical twist you don’t see every day.
Versatile Dessert: Perfect for potlucks, holidays, or a simple family treat—you can even make it ahead and chill it overnight.

Ingredients & Why They Work

When you shop for this cake, look for good-quality crushed pineapple packed with juice and your favorite yellow cake mix. The instant pistachio pudding is the star flavor, so pick a trusted brand to make sure that distinctive taste shines through.

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 base with a tender crumb and neutral sweetness that pairs well with pistachio and pineapple.
Instant Pistachio Pudding Mix: Adds that unmistakable nutty pistachio flavor and helps keep the cake moist.
Canola or Vegetable Oil: Keeps the cake soft and moist without overpowering the flavors.
Crushed Pineapple (Do Not Drain): The juice enhances moisture and sweetness while activating the pudding mix for a tender texture.
Large Eggs (Room Temperature): Help create a fluffy, light batter and ensure even baking.
Whole Milk: Needed to whisk with pudding mix for a creamy, thick frosting base.
Frozen Whipped Topping (Thawed): Lightens the pistachio frosting and adds a fluffy finish.
Chopped Pistachios (Optional): Add a little crunch and extra pistachio punch as a garnish.

📝

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 parts of this Pistachio Pineapple Cake Recipe is how easy it is to tailor to your tastes or dietary needs. Don’t hesitate to get creative and make it your own delicious creation!

Nut-Free Variation: If you're serving guests with nut allergies, simply omit the chopped pistachios topping. The cake and frosting still deliver plenty of flavor without the nuts.
Dairy-Free Twist: Substitute the whole milk with coconut milk and use a dairy-free whipped topping to keep the frosting luscious yet suitable for dairy-sensitive eaters. The tropical notes pair wonderfully with the pineapple.
Seasonal Spin: Swap the crushed pineapple for crushed peaches or mandarin oranges in syrup for a seasonal fruit variation. Just keep them undrained to preserve moisture and activation of the pudding mix.
Extra Crunch: I love adding a sprinkle of toasted coconut flakes alongside the chopped pistachios on top for a delightful texture contrast that complements the pineapple’s sweetness.

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 preheating your oven to 350°F. If you’re using a dark, nonstick baking pan, lower the temperature to 325°F to avoid overbaking or burning the cake edges. Generously spray a 9x13 inch pan with cooking spray or even better, brush it with melted butter. This extra care helps prevent the moist pineapple cake from sticking, especially around the corners where it tends to hold tight.

Step 2: Mix Together Your Cake Ingredients

In a stand mixer fitted with the paddle attachment—or with a large bowl and electric beaters—combine the dry yellow cake mix and the dry instant pistachio pudding mix. Add the canola or vegetable oil along with the entire 20-ounce can of crushed pineapple, including all the juice. Start mixing on low speed to avoid splatters, then increase to medium until everything is fully incorporated. The batter will have specks of green from the pistachio pudding — that’s exactly what you want!

Step 3: Beat in the Eggs

Next, add your three large eggs one at a time, beating well after each addition. This ensures a smooth, fluffy batter. Aim to beat for an additional 1 to 2 minutes once all eggs are in—the mixture should look airy and lighter in color. Tip: Using eggs at room temperature helps achieve that perfect texture.

Step 4: Bake Your Cake to Perfection

Pour the batter evenly into your prepared pan, smoothing the top with a spatula. Place it in the oven and bake for 30 to 40 minutes. Around the 30-minute mark, start checking by inserting a wooden toothpick into the center—it should come out mostly clean with only a few moist crumbs attached. Remember, overbaking dries out this moist cake, so be vigilant, especially if using a dark pan.

Step 5: Cool Completely Before Frosting

Once out of the oven, transfer the pan to a cooling rack and let the cake cool completely. This step is vital—frosting a warm cake causes it to melt and creates a soggy mess rather than a fluffy, light finish. Patience here really pays off!

Step 6: Whip Up the Pistachio Pudding Frosting

While your cake cools, it’s time to make the luscious frosting. In a mixing bowl or your stand mixer with a whisk attachment, whisk together the dry pistachio pudding mix and 1½ cups whole milk for about 2 to 3 minutes until the mixture thickens slightly. Then fold in the thawed frozen whipped topping gently until fully combined and creamy. Cover and place in the refrigerator for at least 15 to 30 minutes to let it get even thicker.

Step 7: Frost and Garnish

After the cake is completely cool, spread the pistachio pudding frosting evenly over the top with a spatula. For an extra special touch, sprinkle chopped pistachios on top to add a delightful crunch and that signature pistachio flavor burst.

Step 8: Chill and Serve

Cover the cake with foil or a lid, then refrigerate. While you can serve it right away, I highly recommend chilling it for 4 to 5 hours or even overnight if you can wait. This resting time allows the flavors to meld and creates a more indulgent, melt-in-your-mouth experience. Slice into 12 generous servings and enjoy every bite!

Top Tip

Making the perfect Pistachio Pineapple Cake is all about paying attention to some key details that bring out its moistness and flavor. These tips come straight from my own kitchen adventures and will make your baking experience smooth and enjoyable!

Pan Preparation: I always generously grease my baking pan, sometimes even using melted butter instead of spray, because the pineapple juice makes the cake extra moist and sticky. This little step saves you from frustrating sticking, especially in the corners!
Using Room-Temperature Eggs: I learned that cold eggs can make the batter heavy and uneven. Letting them come to room temperature helps the batter blend smoothly and results in a lighter, fluffier cake.
Don't Drain the Pineapple: Keeping the crushed pineapple with its juice is a game-changer. The juice not only adds sweetness and moisture but also activates the pistachio pudding mix to give that tender crumb we all love.
Watch Your Bake Time: If you use a dark nonstick pan, I recommend lowering the oven temperature to 325°F and start checking your cake early around 30 minutes. It’s easy to overbake otherwise, and nothing beats a perfectly moist cake.

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 an eye-catching presentation and a delightful crunch, sprinkle chopped pistachios over the creamy pistachio pudding frosting just before serving. You can also add a few fresh pineapple chunks or a light dusting of powdered sugar for a little extra flair.

Side Dishes

This Pistachio Pineapple Cake shines best on its own as a dessert, but if you want to complement it, consider serving with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A cup of hot tea or coffee also pairs wonderfully, balancing the sweetness beautifully.

Make Ahead and Storage

Storing Leftovers

Keep your Pistachio Pineapple Cake refrigerated, covered well with foil or a cake lid. Stored this way, it stays fresh and moist for up to 4 days. Chilling also helps the flavors meld and the frosting set perfectly.

Freezing

You can freeze this cake if needed! For best results, wrap the cake tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving. Note that the texture of the whipped topping frosting might soften a bit after freezing, but it still tastes delicious.

Reheating

Since this is a moist, pudding-based cake with a creamy frosting, I recommend serving it chilled or at room temperature instead of reheating. If you prefer it slightly less cold, let it sit out for about 15–20 minutes before enjoying its full flavor.

Frequently Asked Questions:

Can I use homemade cake mix or scratch cake ingredients instead of a boxed yellow cake mix?

Yes, you can substitute a homemade yellow cake batter if you prefer, but keep in mind that the instant pudding mix reacts best with the commercial boxed mix textures. Adjust moistness accordingly and watch the bake time closely.

Why shouldn’t I drain the crushed pineapple?

The juice adds moisture essential for a soft, tender crumb and helps activate the pistachio pudding mix, giving the cake its moist and flavorful texture.

Can I make this cake vegan or dairy-free?

This recipe relies on eggs, dairy milk, and whipped topping, so adapting would require substitutes like flax eggs, plant-based milk, and nondairy whipped cream. Keep in mind results may differ in texture and flavor.

How long does the Pistachio Pineapple Cake keep in the refrigerator?

When stored covered in the refrigerator, it stays fresh and delicious for up to 4 days. The flavors even improve after an overnight chill!

Final Thoughts

There’s something truly special about the Pistachio Pineapple Cake Recipe — its moist, nutty crumb paired with the luscious pistachio frosting creates a harmony of flavors that never fails to impress. Whether you’re making it for a family gathering or a casual treat, I hope these tips and serving ideas help you create a dessert that brings smiles all around. Happy baking, and don’t forget to share your experiences — I’d love to hear how your cake turned out!