Ever made Pistachio Pineapple Cake and had it turn out kind of… meh? Trust me, I’ve been there (dry cake, weird aftertaste, disappointment all around). Last month, my cousin called and just begged for something quick but different for her dinner crowd. So I threw together this Pistachio Pineapple Cake using simple ingredients, and—y’all, it was gone before the plates hit the sink. So if you’ve had cakes come out sad before, don’t worry. I’ll walk you through this, step by step, so you nail it the first try.
The Story Behind This Recipe
Hey, I’m Alexandraa! This Pistachio Pineapple Cake was built for real kitchens: simple steps, reliable results, and flavor that makes people ask for seconds. Ever made Pistachio Pineapple Cake and had it turn out kind of... meh? Trust me, I’ve been there (dry cake, weird aftertaste, disappointment all around). Last…
Easy Pineapple Pistachio Cake Recipe (Boxed Cake Mix + Pistachio Instant Pudding)
Not gonna lie, I used to snub my nose at boxed cake mix. But for this Pistachio Pineapple Cake, it’s actually a blessing. All you need is a regular yellow cake mix, a packet of pistachio instant pudding, and of course, crushed pineapple (juice and all). The combination just… works. Everything stays crazy moist, the flavor pops with little effort, and nobody will guess you skipped fancy techniques. It’s honestly on my top five list for lazy day desserts, right up with this Tropical Pistachio Bliss Cake for when you want something bright, or the Pineapple Caramel Heaven Cake for caramel fans.
I will say—don’t get intimidated by the idea of “layered tropical flavor.” It’s just dump, mix, bake. Couldn’t be easier. 
What Youll Need To Make Pistachio Cake
Okay, here’s the lineup (I keep most of this stuff on hand anyway). You’ll need:
- Yellow boxed cake mix (just the dry mix)
- Pistachio instant pudding (small box)
- Eggs (usually three works)
- Vegetable oil (or you can use melted butter, but I’m using oil today)
- Crushed pineapple (big can, juice in there too)
- Chopped pistachios if you want extra crunch (this one’s optional, but I love it)
Grab a 9×13 pan for no-fail results—I promise it’s less stressful than doing layers. If you’d rather go loaf-style, you can check out this sunny Pistachio Lemon Cake Loaf for inspo. Once you assemble the goods, just preheat your oven and we’re off to the races.
How To Make It (Step-by-Step Instructions + Recipe Card)
Ready? Here’s how this cake goes down in my kitchen. Crack the eggs into a mixing bowl—don’t worry if one’s a little lopsided (been there). Pour in the cake mix and pudding mix. Next goes the oil, then both the pineapple chunks and their juice. The juice is important. Do not drain it. You want that moisture. Mix everything together by hand or with a mixer. It’ll look thick, sort of greenish, and weird. That’s right.
Pour the batter into a greased baking pan and smooth it out. I always drop the pan on the counter once just to settle out bubbles (it works, I swear). Slide it into the oven, and let it bake for about 30–35 minutes. If the edges are golden and the middle springs back, it’s good. Cool before adding any topping—or don’t and eat a hot piece. Nobody’s stopping you.
“I followed these directions with my eight-year-old, and honestly, it was so simple. Our Pistachio Pineapple Cake came out dreamy—moist, bright, and super snackable!” – Jamie S.
Recipe Tips For Success
Alright, here’s where I learned my lessons… and you can skip my past mistakes. Don’t overmix your batter. If you go crazy on the mixer, the cake gets tough and heavy instead of light. Trust me on this. Leave some lumps. And really, don’t skip the pineapple juice. It makes everything so juicy, sort of like this 3 Ingredient Peach Cobbler Dump Cake—moisture is the secret sauce.
Taste-wise, I always let my cake cool before adding whipped topping or frosting. And if you’re fancy, sprinkle extra chopped pistachios or toasted coconut. Makes it look five-star, even if you’re serving it on old mismatched plates (which I always do).
I tried swapping oil for butter once, thinking it’d be rich. But my cake got heavy. Oil is just easier on the cake. Oh, and if it’s humid out, check your cake a few minutes early. Mine finished a lot faster in Tennessee’s heat last spring.
Variation Ideas
Honestly, you can tweak this Pistachio Pineapple Cake every time. Wanna get wild? Toss some mini marshmallows on top before baking. You’ll get this crackly golden crust (like magic). Want more tropical vibes? Shred some coconut into the batter—or swap half the pineapple for juicy mango chunks.
One of my friends adds a drop of almond extract, and, oh, it gives this cake a subtle marzipan thing going on. For parties, you can bake the batter in cupcake tins and top it with whipped cream and fresh pineapple. If you’re in the mood for a lighter treat, make parfaits out of individual squares, sort of like this Blueberry Cheesecake Parfait.
Serving Suggestions:
- Dress it up with homemade sweetened whipped cream for Sunday suppers.
- A drizzle of honey or caramel sauce isn’t overkill. It’s magic.
- Stash the leftovers in the fridge and eat cold, straight from the tray (I do… late at night).
- It actually packs up great for picnics or road trips, plus it freezes better than expected.
If you really dig unique cake spins, check out this wild Strawberry Swirl Cake with Strawberry Glaze. It’ll wow just like Pistachio Pineapple Cake does, but in a berry way.
Common Questions
Can I use homemade cake batter instead of a mix?
Sure, but honestly, the boxed stuff is easiest for this one—makes it more reliable and still delish.
Does Pistachio Pineapple Cake need to be refrigerated?
I’d say yes if you’re topping with whipped cream or anything dairy. Without it, covered at room temp for a day or two is fine.
Can I substitute fresh pineapple?
Go for it, but you’ll want the pineapple juice in there. Otherwise, the cake might be dry.
Is there a nut-free version?
You could skip the pistachios, but then you lose the “pistachio” vibe. Maybe try pistachio-flavored pudding and leave the nuts out.
How do I cut clean slices?
Let the cake cool, use a plastic knife or run a metal one under hot water. Sounds silly, but it works!
Why This Cake Is Always a Hit at My House
So that’s how I make Pistachio Pineapple Cake—even when I’m beat and want dessert with almost no effort. The pistachio flavor is unexpected, the tang of pineapple is so bright, and best of all, the whole thing takes less than an hour. There’s no weird steps or fussy decorating, just a good, honest cake you’ll want to eat with your hands (I won’t judge!).
If you want to dig even deeper, Pistachio Pineapple Cake | 12 Tomatoes has some wild frosting combos and ideas you could riff off. And for more twists, check out Pistachio Puppy Chow if you want snackable pistachio treats, or go all-in on southern sweets with this fab Southern Pecan Praline Sheet Cake. Seriously, try this recipe out. You’ll be the hero of the potluck table, I promise
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Pistachio Pineapple Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Crack the eggs into a mixing bowl.
- Pour in the yellow cake mix and pistachio pudding mix.
- Add the vegetable oil and crushed pineapple with juice.
- Mix everything together by hand or with a mixer until combined.
- Pour the batter into a greased 9×13 baking pan and smooth it out.
- Bake for about 30–35 minutes, or until the edges are golden and the middle springs back.
- Let the cake cool before adding any topping.
