Go Back

Pistachio Pineapple Cake

A moist and flavorful cake combining the unique taste of pistachios with tangy pineapple, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box Yellow boxed cake mix (just the dry mix)
  • 1 small box Pistachio instant pudding
  • 3 pieces Eggs Usually three works
  • 1/3 cup Vegetable oil You can also use melted butter
  • 1 big can Crushed pineapple Juice included
  • 1/2 cup Chopped pistachios Optional for extra crunch

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Crack the eggs into a mixing bowl.
  3. Pour in the yellow cake mix and pistachio pudding mix.
  4. Add the vegetable oil and crushed pineapple with juice.
  5. Mix everything together by hand or with a mixer until combined.
  6. Pour the batter into a greased 9x13 baking pan and smooth it out.
  7. Bake for about 30–35 minutes, or until the edges are golden and the middle springs back.
  8. Let the cake cool before adding any topping.

Notes

Don't overmix the batter to keep the cake light. Always leave some lumps in the mixture and ensure to include the pineapple juice for moisture. For a fancier look, sprinkle with extra chopped pistachios or toasted coconut after cooling.