Pistachio Pineapple Cake

Pistachio Pineapple Cake

Here’s a delicious and easy Pistachio Pineapple Cake recipe — moist, fluffy, and topped with a creamy whipped frosting. Perfect for potlucks, holidays, or just a sweet treat!

Pistachio Pineapple Cake

Ingredients:

For the Cake:

• 1 box (15.25 oz) yellow cake mix (without pudding)

• 1 box (3.4 oz) instant pistachio pudding mix

• 4 large eggs

• 1 cup vegetable oil

• 1 can (8 oz) crushed pineapple (with juice)

  

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• ½ cup chopped nuts (optional — walnuts or pecans work well)

For the Frosting:

• 1 box (3.4 oz) instant pistachio pudding mix

• 1 can (8 oz) crushed pineapple (with juice)

• 1 container (8 oz) whipped topping (Cool Whip), thawed

Instructions:

1. Make the Cake:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. In a large mixing bowl, combine cake mix, pistachio pudding mix, eggs, oil, and crushed pineapple (with juice).

   

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3. Beat with an electric mixer on medium speed for about 2–3 minutes, until well blended.

4. Fold in chopped nuts, if using.

5. Pour the batter into the prepared pan and spread evenly.

6. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

7. Let cake cool completely in the pan.

2. Make the Frosting:

1. In a medium bowl, mix pistachio pudding mix and crushed pineapple (with juice).

2. Fold in the whipped topping until well combined and smooth.

   

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3. Spread over the cooled cake.

Optional Garnish:

• Sprinkle with chopped pistachios or shredded coconut for extra flair.

• Chill for 1 hour before serving for best texture and flavor.

Would you like a version using scratch ingredients instead of cake mix, or one that’s dairy-free?