Description
This Pistachio Pineapple Cake is a moist, flavorful dessert combining the sweetness of crushed pineapple with the nutty flavor of pistachio pudding. Topped with a creamy pistachio pudding frosting and optional chopped pistachios, it makes a delightful treat perfect for any occasion.
Ingredients
Units
Scale
Cake
- 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 - do not drain
- 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 and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Spray a 9 X 13 inch baking pan with cooking spray. If using a dark nonstick pan, reduce oven temperature to 325 degrees Fahrenheit.
- Mix Cake Batter: In the bowl of a stand mixer fitted with a paddle attachment, or a large mixing bowl using electric beaters, combine the dry yellow cake mix, dry pistachio pudding mix, oil, and crushed pineapple with its juices. Start mixing on low speed, then increase to medium to fully incorporate ingredients.
- Add Eggs: Beat in eggs one at a time, ensuring each egg is fully mixed before adding the next. Continue beating for 1–2 minutes until the batter is light and fluffy.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake for 40 minutes or until a wooden toothpick inserted in the center comes out mostly clean. Start checking for doneness around 30 minutes to prevent overbaking.
- Cool the Cake: Remove cake from the oven and place it on a cooling rack. Allow it to cool completely before frosting.
- Prepare Pistachio Pudding Frosting: While the cake cools, combine the dry pistachio pudding mix and whole milk in a mixing bowl. Whisk for 2–3 minutes until slightly thickened. Gently fold in the thawed whipped topping until smooth and fully combined.
- Chill Frosting: Cover the frosting and refrigerate for at least 15–30 minutes to thicken further.
- Frost the Cake: Once the cake is completely cooled, spread the pistachio pudding frosting evenly over the top. Sprinkle with chopped pistachios if desired.
- Store and Serve: Cover the cake with foil or a lid and refrigerate. It can be served immediately but is best after chilling for 4–5 hours or overnight for enhanced flavor and texture.
Notes
- Grease the pan generously or use melted butter as the pineapple's moisture can cause sticking, especially in corners.
- Use room-temperature eggs to ensure smooth batter and lighter cake texture.
- Do not drain the crushed pineapple; the juice adds moisture and helps activate the pudding mix.
- Monitor baking time carefully to avoid overbaking, especially with a dark pan.
- Allow the cake to cool completely before applying frosting to prevent melting and achieve a fluffy finish.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
