Description
Pistachio Pineapple Cake is a light, creamy dessert combining pistachio pudding, crushed pineapple, and whipped topping over a moist cake base. This vintage-inspired treat is perfect for holidays, BBQs, and potlucks. Learn how to make this tropical-flavored cake with just a few simple ingredients.
Ingredients
1 box yellow cake mix
3 large eggs
1/2 cup vegetable oil
1 cup water
1 package (3.4 oz) instant pistachio pudding mix
1 can (20 oz) crushed pineapple with juice
1 container (8 oz) whipped topping (Cool Whip or homemade)
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. Prepare the cake mix according to package directions using eggs, oil, and water. Pour into pan and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
3. In a large bowl, mix the pistachio pudding with the entire can of crushed pineapple and juice until thickened.
4. Fold the whipped topping into the pudding-pineapple mixture until fully combined.
5. Spread the pineapple-pudding mixture evenly over the cooled cake.
6. Refrigerate the cake for at least 4 hours, preferably overnight, to set.
7. Slice, serve chilled, and garnish with chopped pistachios if desired.
Notes
For a vibrant presentation, garnish with chopped pistachios and maraschino cherries.
Letting the cake sit overnight enhances the flavor and texture.
Use stabilized whipped cream if not using Cool Whip to maintain structure.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg