Introduction

This Pistachio Pineapple Cake is a light and refreshing dessert that combines the fluffy texture of angel food cake with the tropical sweetness of pineapple and the nutty flavor of pistachio. It’s perfect for warm-weather gatherings or any time you want a delicate, fruity treat.

Pistachio Pineapple Cake Recipe - Recipe Image

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
Frosting:

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

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit and grease a 9×13-inch baking dish to prevent sticking.
Step 2: In a large bowl, combine the angel food cake mix, pistachio pudding mix, vegetable oil, eggs, and crushed pineapple with its juices. Beat the mixture until it is well combined and smooth.
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 before frosting.
Step 4: To prepare the frosting, whisk together the second box of pistachio pudding mix and whole milk until the mixture thickens. Gently fold in the thawed Cool Whip until fully blended.
Step 5: Spread the frosting evenly over the cooled cake. Refrigerate the cake for at least 2 hours to set the frosting.
Step 6: Just before serving, sprinkle chopped pistachios on top for a crunchy, decorative finish.

Tips & Variations

For extra moisture, drain some of the pineapple juice before mixing, depending on your preference for batter consistency.
Replace vegetable oil with melted butter for a richer flavor.
Use crushed pistachios mixed into the frosting for added texture.
Try adding a splash of vanilla extract to the batter for a subtle depth of flavor.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the freshness of the frosting. When ready to serve, you can bring it to room temperature for about 20 minutes if you prefer a softer texture. Avoid freezing, as the Cool Whip frosting may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pudding mix?

Yes, while pistachio pudding mix complements this cake perfectly, you can experiment with vanilla or almond pudding mixes for a slightly different flavor profile.

Is it necessary to chill the cake before serving?

Chilling the cake allows the frosting to set properly and helps the flavors meld together, making it taste better. While you can serve it sooner, chilling for at least 2 hours is recommended.

Pistachio Pineapple Cake Recipe

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★★★★★

4.8 from 99 reviews

A moist and flavorful Pistachio Pineapple Cake combining the lightness of angel food cake with the rich nuttiness of pistachio pudding and the tropical sweetness of crushed pineapple. Topped with a creamy pistachio pudding frosting and garnished with chopped pistachios, this cake is perfect for any gathering or dessert craving.

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

Ingredients

Scale

Cake

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

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

Instructions

Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit and grease a 9×13 inch baking dish to prevent sticking.
Mix the Cake Batter: In a large bowl, combine the angel food cake mix, pistachio pudding mix, vegetable oil, eggs, and crushed pineapple with juices. Beat the mixture thoroughly until it’s well blended and smooth.
Bake the Cake: Pour the batter into the greased baking dish. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Once done, remove from oven and allow the cake to cool completely.
Prepare the Frosting: In a separate bowl, whisk together the second box of pistachio pudding mix with ⅔ cup of whole milk until the mixture thickens. Gently fold in the thawed cool whip until the frosting is fully combined and creamy.
Frost and Chill: Spread the frosting evenly over the cooled cake. Refrigerate the frosted cake for at least 2 hours to set and chill properly.
Garnish and Serve: Before serving, sprinkle the top with chopped pistachios for added texture and flavor. Slice, serve, and enjoy your Pistachio Pineapple Cake!

Notes

Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
Use crushed pineapple with juices to add moisture and flavor to the cake.
Chilling the cake after frosting helps the flavors meld and frosting to set properly.
For a lighter version, you can use fat-free cool whip and low-fat milk, though texture might vary slightly.
Leftovers should be stored in the refrigerator and consumed within 3 days for best freshness.

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