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Pistachio Pineapple Cake Recipe

Pistachio Pineapple Cake

A moist and fluffy cake that combines the nutty flavor of pistachio with the bright tanginess of pineapple, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 box pistachio pudding mix Use instant mix.
  • 1 box yellow or white cake mix Choose based on preference.
Wet Ingredients
  • 1 can crushed pineapple with juice Do not drain the juice.
  • 3 large eggs
  • 1/2 cup vegetable oil
Frosting (optional)
  • 1 cup whipped topping Mix with a little pudding mix for stability.
  • 1 cup cream cheese For a richer frosting, keep sugar levels lower.
Toppings (optional)
  • 1/2 cup chopped pistachios For garnish.
  • 1/4 cup maraschino cherries For decoration.
  • 1/2 cup toasted coconut If desired.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the cake mix and pistachio pudding mix.
  3. Add the eggs, crushed pineapple (with juice), and vegetable oil. Mix until combined.
Baking
  1. Pour the batter into a greased 9x13 inch baking pan.
  2. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cooling and Frosting
  1. Allow the cake to cool completely before frosting.
  2. Top with your choice of whipped topping or cream cheese frosting.
Serving
  1. Garnish with chopped pistachios, maraschino cherries, or toasted coconut as desired.

Notes

This cake is great for potlucks and can be made a day ahead. Store in the refrigerator if frosted.