Pistachio Pineapple Cake Recipe

Introduction

This Pistachio Pineapple Cake is a light, fluffy dessert bursting with tropical flavor and a delightful nutty twist. Combining angel food cake with pistachio pudding and crushed pineapple, it offers a moist texture and refreshing sweetness perfect for any occasion.

Ingredients

• 1 box angel food cake mix
• 1 (3.4 oz) box pistachio pudding mix
• ½ cup vegetable oil
• 3 eggs
• 20 oz can crushed pineapple with juices

For the frosting:

• 8 oz tub Cool Whip, thawed
• ⅔ cup whole milk
• 1 (3.4 oz) box pistachio pudding mix
• Chopped pistachios for decoration (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prepare for the cake batter.
2. Step 2: In a large bowl, combine the angel food cake mix, one box of pistachio pudding mix, vegetable oil, eggs, and crushed pineapple with its juices. Beat the mixture until it is well blended.
3. Step 3: Pour the batter into the prepared baking dish and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
4. Step 4: Allow the cake to cool completely after baking.
5. Step 5: To make the frosting, whisk together the second box of pistachio pudding mix and whole milk until the mixture thickens.
6. Step 6: Gently fold the thawed Cool Whip into the thickened pudding mixture until fully combined and smooth.
7. Step 7: Spread the frosting evenly over the cooled cake. Chill the cake in the refrigerator for at least 2 hours before serving.
8. Step 8: Before serving, sprinkle chopped pistachios over the top for added texture and decoration, if desired.

Tips & Variations

• For extra pineapple flavor, drain some of the pineapple juice but keep a couple of tablespoons to add moisture to the batter.
• You can substitute whipped cream for Cool Whip in the frosting for a fresher taste.
• Try adding a teaspoon of vanilla extract to the batter for added depth of flavor.
• To make it nut-free, omit the chopped pistachios on top and use a nut-free pudding mix.

Storage

Store the frosted cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the frosting’s texture. If you want to store it longer, you can freeze the cake (without frosting) wrapped tightly in plastic wrap for up to 1 month. Thaw in the refrigerator before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used. Chop it finely and include any juice that the fruit releases, but make sure not to add too much liquid to avoid a soggy cake.

Is this cake suitable for a gluten-free diet?

This recipe uses angel food cake mix, which typically contains gluten. To make it gluten-free, select a gluten-free angel food cake mix and confirm that the pudding mix is gluten-free as well.

Pistachio Pineapple Cake Recipe

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★★★★★

4.9 from 146 reviews

A light and moist Pistachio Pineapple Cake featuring angel food cake mix combined with pistachio pudding and crushed pineapple, topped with a creamy pistachio pudding frosting and garnished with chopped pistachios. This dessert offers a delightful tropical twist with a nostalgic pistachio flavor, perfect for any occasion.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 2 hours 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 box angel food cake mix
• 1 (3.4 oz) box pistachio pudding mix
• ½ cup vegetable oil
• 3 large eggs
• 20 oz can crushed pineapple with juices

Frosting Ingredients

• 8 oz tub Cool Whip, thawed
• ⅔ cup whole milk
• 1 (3.4 oz) box pistachio pudding mix
• Chopped pistachios, for decoration

Instructions

1. Prepare the oven and pan: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
2. Mix the cake batter: In a large mixing bowl, combine the angel food cake mix, one box of pistachio pudding mix, vegetable oil, eggs, and the entire can of crushed pineapple with its juices. Beat the mixture well until all ingredients are thoroughly combined and a smooth batter forms.
3. Bake the cake: Pour the batter into the prepared baking dish and smooth the surface evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely in the dish.
4. Make the frosting: In a medium bowl, whisk together the second box of pistachio pudding mix and whole milk. Continue mixing until the pudding mixture thickens considerably. Once thick, carefully fold in the thawed Cool Whip until the frosting is smooth and fully combined.
5. Frost and chill the cake: Spread the pistachio pudding frosting evenly over the cooled cake surface. Refrigerate the frosted cake for at least 2 hours to set the frosting and enhance flavor.
6. Decorate and serve: Before serving, sprinkle chopped pistachios over the top of the frosted cake for added texture and flavor. Slice and enjoy!

Notes

• Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
• Use well-drained pineapple if you want a less moist cake texture.
• Chilling the cake for longer than 2 hours will improve the flavor and firmness of the frosting.
• For a nut-free version, omit the chopped pistachios on top.
• Store leftovers covered in the refrigerator and consume within 3-4 days for best freshness.

Keywords: pistachio cake, pineapple cake, angel food cake, pistachio pudding, easy dessert, pistachio frosting, fruity cake