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
Scale
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.
