Name: Pistachio Pineapple Cake Recipe
Prep time: 15 min
Cook time: PT-489870H50M39S
Total time: PT-489870H50M39S
Cuisine: American
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; 8 oz tub Cool Whip, thawed; ⅔ cup whole milk; 1 (3.4 oz) box pistachio pudding mix; Chopped pistachios, for decoration

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Introduction

This Pistachio Pineapple Cake is a light, fluffy dessert that combines the tropical sweetness of pineapple with the nutty flavor of pistachios. It’s easy to make and perfect for any occasion where you want a refreshing, crowd-pleasing treat.

A single square piece of cake is placed on a white plate, showing two visible layers. The bottom layer is thick, light green with a soft, moist texture and small bits of nuts scattered inside. The top layer is a thick, creamy white frosting evenly spread with a smooth, slightly textured surface. The plate sits on a cloth with green and white stripes on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit and grease a 9×13 inch baking dish.
Step 2: In a large bowl, combine the angel food cake mix, one box of pistachio pudding mix, vegetable oil, eggs, and the entire can of crushed pineapple including its juices. Beat the mixture until well blended.
Step 3: Pour the batter into the prepared baking dish and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
Step 4: To make the frosting, mix the second box of pistachio pudding mix with the whole milk until it thickens. Gently fold in the thawed cool whip until smooth and combined.
Step 5: Spread the frosting evenly over the cooled cake. Chill the cake in the refrigerator for at least 2 hours before serving.
Step 6: Just before serving, sprinkle chopped pistachios on top for added texture and decoration if desired.

Tips & Variations

Use crushed pineapple with no added sugar to control sweetness and moisture levels.
For a more intense pistachio flavor, toast the chopped pistachios before decorating the cake.
You can substitute the cool whip with homemade whipped cream for a fresher taste.
To make it gluten-free, ensure your angel food cake mix is certified gluten-free.

Storage

Store the cake covered in the refrigerator. It will keep well for up to 3 days. For best texture, let the cake come to room temperature for 10-15 minutes before serving. The frosting may soften if left out too long, so keeping it chilled is recommended.

How to Serve

A close-up of a square slice of soft green cake with small brown nut pieces inside, topped with a thick layer of smooth white frosting. The cake layer is moist and crumbly, while the frosting looks creamy and fluffy. A small piece of the cake is lifted on a silver fork, showing the dense texture and the sharp contrast between the pale green cake and the white frosting. The slice sits on a white plate with a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

You can use fresh pineapple that’s been finely crushed or puréed, but be sure to include any juice to maintain the cake’s moisture. Adjust sugar levels if fresh pineapple is less sweet.

Is angel food cake mix necessary for this recipe?

Angel food cake mix provides the light and airy texture that complements the pudding and pineapple. Using other cake mixes may change the consistency and flavor, so it’s best to stick with angel food cake mix for this recipe.