Pistachio Pineapple Cake

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Light, dreamy, and deliciously nostalgic, Pistachio Pineapple Cake is one of those desserts that feels like a hug from your favorite aunt at a summer picnic. This vintage-inspired treat layers a buttery base, fluffy pistachio pudding, and sweet crushed pineapple for a creamy, melt-in-your-mouth experience that brings together texture, flavor, and vibrant color.

Whether you grew up with this cake or it’s your first time baking it, its simplicity and punchy tropical twist will win you over. With minimal ingredients and no-fuss preparation, it’s perfect for potlucks, birthdays, or when you want to sweeten up a weekday. Plus, that pale green hue makes it an eye-catching addition to any dessert table.

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Why You’ll Love This Pistachio Pineapple Cake

• Tropical meets nutty: Sweet pineapple and creamy pistachio pudding make a dreamy flavor duo.
• No fancy techniques: Layer, mix, chill. That’s it.
• Make-ahead friendly: Tastes even better the next day.
• Unexpectedly light: Despite the richness, it never feels heavy.
• Crowd-pleaser: A guaranteed hit at BBQs, Easter brunch, or family gatherings.

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Preparation Phase & Tools to Use

Before diving in, get these essentials ready:

• 9×13-inch Baking Pan – For building your cake layers and serving with ease.
• Mixing Bowls – One for the cake base, one for the pudding topping.
• Electric Hand Mixer or Stand Mixer – Makes blending the pistachio pudding smooth and fluffy.
• Rubber Spatula – Helps to evenly spread the layers without disturbing the base.
• Offset Spreader (optional) – Great for creating that silky top layer finish.
• Refrigerator – Essential for setting the pudding layer and marrying all the flavors.

Having everything prepped means the assembly flows like a breeze. And since it’s a chilled dessert, it’s ideal for prepping a day ahead.

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Ingredients for the Pistachio Pineapple Cake

• Yellow Cake Mix: A soft and sturdy base that absorbs the flavor from the toppings beautifully.
• Eggs, Oil, and Water: Combine with the cake mix for a moist and fluffy foundation.
• Instant Pistachio Pudding Mix: Brings the light green hue and signature nutty flavor.
• Crushed Pineapple (with juice): Adds natural sweetness, texture, and a tropical twist.
• Whipped Topping (Cool Whip or homemade): Adds a light and creamy top layer.

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How To Make the Pistachio Pineapple Cake

Step 1: Bake the Cake Base

Preheat your oven and prepare the yellow cake mix according to the package directions. Pour the batter into a greased 9×13-inch baking dish and bake until golden and set. Let the cake cool completely.

Step 2: Prepare the Pistachio Topping

In a large bowl, combine the instant pistachio pudding mix with the juice from the crushed pineapple. Mix until smooth and thickened, then fold in the whipped topping for a fluffy, mousse-like texture.

Step 3: Assemble the Layers

Spread the crushed pineapple evenly over the cooled cake base. Next, gently spread the pistachio-whipped topping mixture on top, smoothing it out with a spatula or offset knife.

Step 4: Chill and Set

Refrigerate the entire cake for at least 4 hours, preferably overnight. This allows the flavors to meld and the topping to firm up for clean slicing.

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Serving & Storing Pistachio Pineapple Cake

Serve this cake chilled, cut into clean square slices. It’s perfect with a cup of tea or as a refreshing finale after a savory meal. If you’re serving it for a gathering, garnish with a sprinkle of chopped pistachios for added crunch and visual flair.

To store, cover the cake tightly with plastic wrap or store in an airtight container in the refrigerator. It will stay fresh for 3 to 4 days. Avoid freezing, as the pudding layer can become watery when thawed.

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Frequently Asked Questions

Can I use a different pudding flavor?

Yes, but pistachio is key to the classic flavor. Vanilla or coconut cream are good alternatives if you’re looking for a twist.

Should I drain the pineapple?

Nope! The juice is essential for mixing into the pudding and adds natural sweetness.

Can I make this in advance?

Absolutely. It actually tastes better the next day once the layers have chilled and melded together.

Is it okay to use homemade whipped cream?

Yes, but make sure it’s stabilized with powdered sugar or gelatin to hold up the structure.

Can I add chopped nuts?

Yes! Chopped pistachios on top add texture and make it even more irresistible.

Can this be made gluten-free?

Yes, just swap the yellow cake mix with a gluten-free version.

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Want More Cake Ideas?

If you love this Pistachio Pineapple Cake, you’ll probably enjoy these other unique desserts from the blog:

• Rose Pistachio Cheesecake Ice Cream for a frozen floral twist.
• Cinnamon Roll Cheesecake if you love fusion desserts.
• Honey Butter Sweet Alabama Pecan Bread for nutty, buttery bliss.
• Winter Brittle when you want something crunchy and festive.
• Amish Applesauce Cake for old-fashioned comfort.

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Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Kitchen by Kate on Pinterest

And let me know in the comments how yours turned out. Did you sprinkle pistachios on top? Did you use fresh whipped cream or Cool Whip?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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