If you are looking for a cake that brings a burst of tropical joy and a delightful crunch to your dessert table, this Pineapple Pistachio Cake Recipe is your new best friend. Imagine tender, moist yellow cake infused with juicy crushed pineapple, paired with the subtle, nutty flavor of pistachio pudding in both the batter and the creamy frosting. It’s a showstopper that’s surprisingly simple to make but oh-so-impressive to serve, making it perfect for everything from casual family dinners to special occasions.
Ingredients You’ll Need
These ingredients might look straightforward, but each one plays an essential role in achieving the perfect balance of flavor, texture, and color that makes this cake so irresistible. The combination of pantry staples and ready-made mixes leaps beyond convenience to create a harmonious, delicious dessert.
- Yellow cake mix: Provides the base with a light, fluffy crumb and buttery flavor.
- Instant pistachio pudding mix (2 boxes): Adds both flavor and moisture to the cake and the frosting, enriching the pistachio essence.
- Canola or vegetable oil (1/2 cup): Keeps the cake moist and tender without overpowering flavors.
- Large eggs (3): Bind the ingredients together and add structure.
- Crushed pineapple, undrained (1 can, 20 oz): Infuses juicy tropical sweetness throughout the cake.
- Half and half milk (3/4 cup): Contributes to the creamy frosting’s texture and richness.
- Heavy cream (1/2 cup): Works with half and half to give frosting a luscious mouthfeel.
- Cool Whip, thawed (8 oz): Lightens the frosting, making it airy and fluffy.
- Chopped pistachios (optional): Adds a delightful crunch and vibrant color on top.
How to Make Pineapple Pistachio Cake Recipe
Step 1: Prepare Your Baking Pan and Oven
Start by preheating your oven to 350° Fahrenheit and spraying a 9×13-inch baking pan lightly with cooking spray. This ensures your cake releases effortlessly and gets that perfect crust on the edges without sticking.
Step 2: Mix the Cake Batter
In a large bowl or using a stand mixer, combine the yellow cake mix with one box of the instant pistachio pudding mix, oil, eggs, and the entire can of crushed pineapple including the juice. Beating at medium-high speed for about 2 minutes helps everything blend into a smooth, moist batter loaded with tropical flavor and pistachio magic.
Step 3: Bake the Cake
Pour your batter evenly into the prepared pan. As it bakes for 35 to 40 minutes, your kitchen will be filled with an inviting aroma. Test doneness by inserting a toothpick in the center—it should come out clean. Then, place the cake on a wire rack to cool completely, which is key before adding the luscious frosting.
Step 4: Make the Pistachio Frosting
Once the cake has completely cooled, whisk together the half and half, heavy cream, and the remaining box of pistachio pudding mix until thickened, about 5 minutes. Gently fold in the thawed Cool Whip until the frosting is beautifully creamy and fluffy. This creamy pistachio topping is what truly elevates the classic cake to something unforgettable.
Step 5: Frost and Chill the Cake
Spread the frosting evenly over the cake’s surface. For best flavor and texture, cover the cake with foil or a lid and refrigerate for at least 4 to 6 hours, or ideally overnight. This resting step allows the flavors to meld beautifully while the frosting firms up to a perfectly spreadable consistency.
How to Serve Pineapple Pistachio Cake Recipe
Garnishes
To finish your Pineapple Pistachio Cake Recipe with a flourish, sprinkle chopped pistachios on top just before serving. They add a lovely green color and delightful crunch that contrasts perfectly with the creamy frosting and soft cake.
Side Dishes
This cake pairs wonderfully with a side of fresh fruit or a simple scoop of vanilla ice cream, both complementing the cake’s tropical and nutty notes. For a festive touch, a cup of lightly brewed green tea or a sparkling citrus beverage can cleanse the palate between bites.
Creative Ways to Present
Serving this cake in individual glass parfaits layered with a bit of pineapple chunks and crumbled pistachios creates a stunning, portable dessert alternative. Alternatively, cut it into small squares for party platters, or add a drizzle of honey or a dusting of powdered sugar on top to liven up the presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Pineapple Pistachio Cake Recipe keeps beautifully covered in the refrigerator for up to 4 days. Be sure to seal it well to prevent it from absorbing other fridge odors and to keep the frosting fresh and moist.
Freezing
You can freeze the cake before frosting it for up to 2 months wrapped tightly in plastic wrap and foil. After thawing in the refrigerator overnight, prepare the frosting fresh and apply to maintain the best texture and flavor.
Reheating
This cake is best enjoyed chilled, so reheating is generally not recommended. If desired, allowing the cake to come to room temperature before serving enhances the flavors and softens the texture without heat.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Fresh pineapple can be used, but be sure to finely chop it and include some of the juice to keep the cake moist. Canned crushed pineapple offers consistent moisture and sweetness that’s hard to match with fresh.
Is it possible to make this cake gluten-free?
To make a gluten-free version of the Pineapple Pistachio Cake Recipe, substitute the yellow cake mix with a gluten-free cake mix and verify that the pudding mix is gluten-free as well. Adjust baking times slightly if necessary.
Can I use homemade whipped cream instead of Cool Whip?
Absolutely! Homemade whipped cream can give a fresher taste and a more natural texture, but make sure it’s stabilized to hold up well in the frosting.
How long does it take for the frosting to set properly?
The frosting thickens nicely after about 4 to 6 hours of refrigeration. For the best texture and flavor, chilling overnight is recommended so the frosting firms up and the cake absorbs all those wonderful flavors.
Can I make cupcakes with this Pineapple Pistachio Cake Recipe?
Yes, the batter works beautifully for cupcakes. Just adjust baking time to about 18 to 22 minutes, and frost after the cupcakes cool completely for the best experience.
Final Thoughts
Trust me, once you try this Pineapple Pistachio Cake Recipe, it will become a treasured staple in your dessert rotation. Its vibrant flavors, creamy frosting, and irresistible texture make it a heartfelt crowd-pleaser. So go ahead, mix up that batter and bring some tropical delight and nutty charm into your kitchen today!
Print
Pineapple Pistachio Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A moist and flavorful Pineapple Pistachio Cake that combines a yellow cake mix with instant pistachio pudding and crushed pineapple for a tropical twist. Topped with a rich pistachio frosting made from pudding, half and half, heavy cream, and Cool Whip, this cake is perfect for gatherings and special occasions.
Ingredients
Cake Ingredients
- 1 box (15.25 oz) yellow cake mix
- 1 box (3.4 oz) instant pistachio pudding mix
- 1/2 cup canola or vegetable oil
- 3 large eggs
- 1 can (20 oz) crushed pineapple (do not drain)
Frosting Ingredients
- 3/4 cup half and half milk
- 1/2 cup heavy cream
- 1 box (3.4 oz) instant pistachio pudding mix
- 8 oz Cool Whip (thawed)
- Chopped pistachios (optional for topping)
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C) and spray a 9×13-inch baking pan with cooking spray to ensure the cake doesn’t stick.
- Mix Cake Batter: In a large mixing bowl or the bowl of a stand mixer, combine the yellow cake mix, one box of instant pistachio pudding mix, canola or vegetable oil, eggs, and the entire can of crushed pineapple including the juice. Beat the mixture with a handheld mixer on medium-high speed for 2 minutes until it is thoroughly combined.
- Pour and Spread Batter: Pour the batter into the prepared baking pan and spread it evenly to ensure consistent baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 35 to 40 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the cake is done.
- Cool the Cake: Remove the cake from the oven and let it cool completely on a cooling rack before applying the frosting.
- Prepare Pistachio Frosting: In a mixing bowl, whisk together half and half, heavy cream, and the second box of instant pistachio pudding mix for 1-2 minutes. Let the mixture sit for 5 minutes to thicken.
- Incorporate Cool Whip: Stir in the thawed Cool Whip gently until well combined to create a smooth frosting.
- Frost the Cake: Spread the pistachio frosting evenly over the completely cooled cake.
- Chill the Cake: Cover the pan with tin foil or a lid and refrigerate for 4 to 6 hours, or overnight for best flavor and texture. This allows the frosting to thicken and the cake to absorb the flavors.
Notes
- Make sure the cake is completely cooled before frosting to prevent the frosting from melting.
- Refrigeration is recommended to thicken the frosting and enhance flavor, but the cake can be served immediately if desired.
- Chopped pistachios can be sprinkled on top for added texture and decorative appeal.
- Use canned crushed pineapple with juice for optimum moisture and flavor in the cake.
