Description
This Pistachio Pineapple Cake is a moist, flavorful dessert combining a yellow cake mix with instant pistachio pudding and crushed pineapple. Topped with a creamy pistachio pudding frosting and optional chopped pistachios, it’s a perfect treat for any occasion that’s easy to prepare and delicious.
Ingredients
Scale
For the Cake
- 1 box yellow cake mix – dry
- 1 package (3.5 ounces) instant pistachio pudding mix – dry
- ½ cup canola or vegetable oil
- 20 ounces crushed pineapple – do not drain
- 3 large eggs – room temperature
For the Pistachio Pudding Icing
- 1 package (3.5 ounces) instant pistachio pudding mix – dry
- 1 ½ cups whole milk (or use half milk and half heavy cream for thicker icing)
- 8 ounces frozen whipped topping (Cool Whip), thawed
- Chopped pistachios – optional for topping
Instructions
- Preheat Oven: Preheat the oven to 350℉. Spray a 9 x 13 inch baking pan generously with cooking spray. If using a dark nonstick pan, reduce the temperature to 325℉.
- Mix Cake Batter: In the bowl of a stand mixer with 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 all its juice. Start mixing on low speed then increase to medium to blend the ingredients thoroughly.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Continue beating until the batter is light and fluffy, about 1 to 2 minutes.
- Pour and Bake: Pour the batter evenly into the prepared baking pan and spread uniformly. Bake in the preheated oven for 35 minutes or until a wooden pick inserted into the center comes out mostly clean.
- Cool the Cake: Remove the cake from the oven and place it on a cooling rack. Allow it to cool completely before frosting, which may take about 30 minutes or more.
- Prepare Pistachio Frosting: While the cake cools, prepare the icing. In a stand mixer with whisk attachment or in a medium bowl with an electric mixer, combine the dry instant pistachio pudding mix and milk. Whisk until the mixture thickens slightly, about 2 to 3 minutes.
- Fold in Whipped Topping: Mix in the thawed whipped topping until completely combined and smooth. Cover and refrigerate the icing to thicken further while the cake finishes cooling (at least 15 to 30 minutes).
- Frost the Cake: Once the cake is completely cool, spread the pistachio pudding frosting evenly over the top. Garnish with chopped pistachios if desired.
- Chill and Serve: Cover the cake with foil or a lid and refrigerate. Serve the cake chilled for best flavor, ideally after 4 to 5 hours or overnight.
Notes
- Grease the pan generously to prevent sticking, using cooking spray or melted butter, especially important due to the moisture from the pineapple.
- Use room-temperature eggs for a smoother batter and a lighter cake texture.
- Do not drain the pineapple; the juice adds sweetness, moisture, and activates the pudding mix to create a tender crumb.
- Watch the baking time closely to avoid burning, particularly if using a dark-pan; start checking doneness at 30 minutes.
- Allow the cake to cool completely before frosting to prevent the whipped frosting from melting and to achieve a smooth finish.
- Chilling the frosted cake improves flavor and texture, so refrigerate for several hours before serving.
