A Moist, Nutty Classic with a Touch of Tropical Sweetness
Pistachio Pineapple Cake is a beloved retro dessert that effortlessly blends nutty richness with bright tropical flavor. Known for its soft green hue, ultra-moist crumb, and wonderfully simple preparation, this cake has earned its place at potlucks, family gatherings, and holiday tables for generations.
The magic comes from two humble ingredients: pistachio pudding mix and crushed pineapple. Together, they create a tender, flavorful cake that stays moist for days without the need for complicated techniques or fancy equipment. It’s an ideal recipe for both beginner bakers and seasoned cooks who appreciate reliable, crowd-pleasing desserts.
Why This Cake Is a Favorite
- Exceptionally moist thanks to pineapple juice baked right into the batter
- Perfectly balanced flavor with gentle pistachio nuttiness and natural sweetness
- Quick and foolproof, using pantry-friendly ingredients
- Versatile, fitting everything from casual weeknight desserts to festive celebrations
Ingredients
Cake Batter
- 1 box instant pistachio pudding mix
- 1 box yellow cake mix
- 4 large eggs
- 1 cup vegetable oil
- 1 can (20 oz) crushed pineapple, undrained
- ½ cup chopped pistachios (optional, for texture)
Optional Topping
- Whipped topping or freshly whipped cream
- Extra chopped pistachios, for garnish
How to Make Pistachio Pineapple Cake
Step 1: Prepare the Pan and Oven
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or a Bundt pan thoroughly to ensure easy release.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the yellow cake mix and pistachio pudding mix. Stir briefly to evenly distribute the pudding throughout the cake mix.
Step 3: Add the Wet Ingredients
Add the eggs and vegetable oil, then pour in the crushed pineapple with its juice. The pineapple liquid replaces added water and is key to the cake’s signature moisture.
Step 4: Blend the Batter
Using a hand mixer or whisk, mix for 2–3 minutes until smooth and slightly thick. If using chopped pistachios, gently fold them in at this stage.
Step 5: Bake
Pour the batter evenly into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool Completely
Remove the cake from the oven and allow it to cool fully in the pan. This step is especially important if adding a topping, as warmth can cause frosting to melt.
Step 7: Finish and Garnish
Once cooled, spread whipped topping or whipped cream evenly over the cake. Sprinkle with chopped pistachios for added flavor and visual appeal.
Serving and Storage Tips
- Serve chilled or at room temperature for best flavor
- Store covered in the refrigerator for up to 4 days
- The cake often tastes even better the next day as the flavors develop
Final Thoughts
Pistachio Pineapple Cake is a wonderful reminder that simple recipes can deliver unforgettable results. Moist, colorful, and full of nostalgic charm, it’s the perfect dessert when you want something easy yet special. Whether shared at a gathering or enjoyed as a midweek treat, this cake continues to delight generation after generation.
