Name: Pistachio Pineapple Cake Recipe
Prep time: 4 h 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 box yellow cake mix - dry; 1 package (3.5 ounces) instant pistachio pudding mix - dry; ½ cup canola or vegetable oil; 20 ounces crushed pineapple with juice - do not drain; 3 large eggs - room temperature; 1 package (3.5 ounces) instant pistachio pudding mix - dry; 1 ½ cups whole milk (or half whole milk and half heavy cream for thicker icing); 8 ounces frozen whipped topping (Cool Whip), thawed; Chopped pistachios – optional for topping

If you love a dessert that’s bursting with tropical sweetness and a nutty twist, you’re going to adore this Pistachio Pineapple Cake Recipe. It’s incredibly moist, packed with crushed pineapple, and has that subtle green pistachio magic throughout—plus a creamy pistachio pudding icing that’s just dreamy.

A close-up of a square piece of green cake with two clear layers is held by a silver spatula over a white baking dish; the bottom layer is a moist, crumbly green sponge, topped with a thick, smooth pale green frosting sprinkled with bright green chopped pistachios, with more frosting and pistachios visible in the dish below on a white marbled surface with a soft green cloth in the background, photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pistachio Pineapple Cake Recipe
Top Tip
How to Serve Pistachio Pineapple Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pistachio Pineapple Cake Recipe

Why You'll Love This Recipe

I first made this pistachio pineapple cake on a whim for a family get-together, and it was an instant hit. There’s something so satisfying about a cake that’s both unexpectedly moist and packed with flavor—plus the pistachio pudding icing makes it feel fancy without any fuss.

Every Bite is Moist: Thanks to the undrained crushed pineapple, the cake stays super tender and juicy.
Nutty and Sweet Flavor Combo: Pistachio pudding adds a unique, nutty depth that pairs perfectly with tropical pineapple.
Easy to Make: Quick pantry staples like boxed cake mix and instant pudding mean minimal prep with maximum wow factor.
Versatile Topping: The luscious pistachio pudding frosting is fast to whip up and makes the cake look and taste irresistible.

Ingredients & Why They Work

This cake is a perfect example of how simple ingredients can come together to create something extraordinary. When you shop for this recipe, look for quality instant pistachio pudding mixes and fresh whole milk to make the frosting just right. And don’t skimp on the crushed pineapple—it’s the star of the moisture here, so make sure you grab the kind with juice included.

Flat lay of a small mound of yellow cake mix powder on a simple white ceramic plate, a neat pile of light green pistachio pudding mix powder next to it on another white ceramic plate, a small white ceramic bowl filled with golden canola oil, a small white ceramic bowl holding crushed pineapple with juice visible, three whole brown eggs with clean shells arranged in a line, a small white ceramic bowl of whole milk, a white ceramic bowl with smooth whipped topping, and a small pile of chopped fresh green pistachios—all evenly spaced and symmetrically placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Yellow cake mix: Provides a classic cake base that’s both fluffy and reliable every time.
Instant pistachio pudding mix: Adds that signature pistachio flavor and helps keep the cake super moist.
Canola or vegetable oil: Keeps the cake tender without weighing it down.
Crushed pineapple with juice: Don’t drain it! The juice keeps the cake beautifully moist and sweet.
Large eggs: Room temperature eggs help create a smooth, light batter.
Whole milk (or milk/heavy cream mixture): Creates a creamy base for the pistachio pudding icing.
Frozen whipped topping (Cool Whip): Lightens the frosting for a fluffy, dreamy finish.
Chopped pistachios (optional): Adds a nice crunch and extra pistachio flavor sprinkled on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Pistachio Pineapple Cake Recipe is how easy it is to make it your own. Whether you want to add a twist or adapt it to your preferences, there’s plenty of room to get creative with flavors and textures.

Nut-Free Variation: If pistachios aren't your thing or you need a nut-free option, try swapping the pistachio pudding mix for a vanilla or lemon instant pudding. It still gives you that creamy texture and a bright flavor, perfect for a different spin on the tropical vibe!
Extra Fruity Twist: Add a handful of shredded coconut or some chopped macadamia nuts on top. I love this variation because it amps up the tropical feel and adds a little crunch to contrast the moist cake and creamy frosting.
Seasonal Switch-Up: In cooler months, swap pineapple for canned mandarin oranges or peach slices (drained), and try vanilla pudding instead of pistachio. It keeps things fresh and suits the season without losing that luscious pudding cake charm.
Frosting Fun: For a lighter option, fold Greek yogurt into the whipped topping before mixing with the pudding for a tangy and creamy frosting. I've tried this and loved how it adds brightness without overpowering the cake.

Step-by-Step: How I Make Pistachio Pineapple Cake Recipe

A slice of light green cake with a thick creamy pale green layer on top is on a white plate, garnished with chopped pistachios. The cake looks soft and moist with a slightly rough texture, while the creamy top is smooth and fluffy. The slice is placed slightly off-center with a silver fork resting on the right side of the plate. Behind it, a white baking dish filled with the same layered cake is visible, also sprinkled with chopped pistachios. The setting features a white marbled surface with loose pistachio nuts and crumbs scattered around, and a green cloth partially visible on the right. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Like a Pro

First things first, preheat your oven to 350°F. If you’re using a dark nonstick pan, dial it down to 325°F to avoid over-browning. Spray your 9 x 13-inch pan generously with cooking spray—this cake’s moist pineapple batter can stick easily, especially around the edges. I like to give it a good coverage or even use melted butter to ensure a smooth release later.

Step 2: Mix Your Tropical Batter

Grab your stand mixer fitted with the paddle attachment or a large bowl with electric beaters. Toss in the dry yellow cake mix and the dry instant pistachio pudding mix. Add the oil and entire package of crushed pineapple with its juice—don’t drain it! This juice is key to keeping the cake moist and activating that pudding mix magic. Start mixing on low speed to combine, then bump it up to medium until everything’s blended smoothly.

Step 3: Eggs Make It Fluffy

Beat in your room-temperature eggs one at a time. This helps the batter stay light and fluffy instead of dense. Keep beating for about 1 to 2 minutes after adding the last egg—the batter should feel airy and smooth. This extra step ensures a tender crumb in every bite.

Step 4: Bake It to Perfection

Pour the batter evenly into your prepped pan, smoothing out the top. Place it in the oven and bake for about 35 minutes. I usually start checking around 30 minutes, inserting a wooden pick in the center. If it comes out mostly clean (a few moist crumbs are okay), you’re golden. Keep an eye on it, especially with dark pans, to avoid over-baking.

Step 5: Cool Completely Before You Frost

Once your cake is baked, transfer it to a cooling rack and be patient—let it cool completely. This step is crucial because spread icing on warm cake can melt and get messy. Trust me, waiting pays off with a gorgeous finish!

Step 6: Whip Up That Creamy Pistachio Frosting

While the cake cools, start the frosting. Mix the dry pistachio pudding mix with whole milk (or half milk and half heavy cream for a thicker frosting) in a medium bowl using a whisk or electric mixer. Whisk for about 2 to 3 minutes until the mixture thickens slightly. Then gently fold in thawed whipped topping (like Cool Whip) until the frosting is smooth and creamy.

Step 7: Chill and Spread

Cover the frosting and refrigerate it for at least 15 to 30 minutes. This helps it firm up while you wait for the cake to finish cooling. When both are ready, spread that luscious frosting evenly over the cake. If you like, sprinkle chopped pistachios on top for an extra crunch and nutty flair.

Step 8: Refrigerate and Serve

Cover your cake with foil or a lid and pop it into the fridge. Although you can serve it right away, this Pistachio Pineapple Cake Recipe truly shines after chilling for 4 to 5 hours or even overnight. The chilling lets the flavors meld and the frosting set perfectly. Slice, serve, and enjoy every moist, flavorful bite!

Top Tip

These tips will help you create the absolute best version of the Pistachio Pineapple Cake Recipe — moist, flavorful, and beautifully finished every time.

Grease the Pan Well: Because of the pineapple’s moisture, the batter can stick easily if the pan isn’t prepped properly. I always spray generously with cooking spray and sometimes even add a light dusting of flour to ensure the cake releases effortlessly.
Use Room-Temperature Eggs: I’ve found that adding cold eggs straight from the fridge makes the batter a bit sluggish. Letting eggs come to room temperature gives you a lighter, fluffier cake texture.
Don’t Drain the Pineapple: The juice is the secret ingredient! It keeps the cake moist and activates the instant pistachio pudding mix, creating a tender crumb that melts in your mouth.
Watch Your Bake Time Closely: Depending on your oven and pan type, the cake can brown quickly. Start checking at 30 minutes, especially if using a dark pan, to avoid overbaking and drying out the cake.

How to Serve Pistachio Pineapple Cake Recipe

Two side-by-side images show a metal mixing bowl on a white marbled surface. The bowl contains a creamy light green batter. In the left image, a raw egg with a bright yellow yolk sits on top of the thick batter, which has a rough, chunky texture. In the right image, the batter is mixed smoothly with a lighter, more even green color and a shiny surface with small bubbles. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To add an extra touch when serving, I love sprinkling chopped pistachios over the creamy pistachio pudding icing for a satisfying crunch. If you’re feeling fancy, a few fresh mint leaves or delicate edible flowers also bring a beautiful pop of color and hint of freshness that complements the tropical flavors.

Side Dishes

This cake pairs wonderfully with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. For a refreshing contrast, serve alongside fresh berries or a simple fruit salad featuring pineapple, mango, and kiwi — they highlight the fruity notes in the cake perfectly!

Make Ahead and Storage

Storing Leftovers

Store any leftover cake covered tightly with foil or in an airtight container in the refrigerator. Because of the pudding icing, refrigeration helps the cake maintain its moisture and flavor. It will keep well for up to 4 days — though, honestly, the cake rarely lasts that long in my house!

Freezing

If you want to freeze the cake, it’s best to freeze it without the frosting first. Wrap the cooled cake tightly in plastic wrap and aluminum foil to prevent freezer burn, then freeze for up to 2 months. When you’re ready to enjoy, thaw it overnight in the refrigerator, prepare the pistachio pudding icing fresh, and frost just before serving for best results.

Reheating

This cake is best served chilled or at room temperature because of its creamy frosting. If you'd like to warm it slightly, remove the slice from the fridge and let it sit at room temperature for about 20 minutes. Avoid microwaving as it can melt the frosting and alter the texture.

Frequently Asked Questions:

Can I make this cake gluten-free?

This Pistachio Pineapple Cake Recipe uses a boxed yellow cake mix, which typically contains gluten. However, you can substitute it with a gluten-free yellow cake mix to make the recipe gluten-free. Just make sure the pudding mix you use is also gluten-free.

Can I use fresh pineapple instead of canned crushed pineapple?

While you can use fresh pineapple, it’s important to include the juice as the recipe relies on the moisture and sweetness of the pineapple juice to activate the pudding mix and keep the cake moist. If using fresh pineapple, be sure to chop it finely and reserve some juice to add to the batter.

How long will this cake stay fresh?

When stored properly in the refrigerator, this cake will stay fresh for about 4 days. Because of the pistachio pudding icing, refrigeration is necessary to keep the frosting stable and the cake moist.

Can I make the frosting ahead of time?

Yes! You can prepare the pistachio pudding frosting ahead and chill it for up to a day. Just give it a gentle stir before spreading it on the cooled cake for a smooth finish.

Final Thoughts

Making this Pistachio Pineapple Cake Recipe always feels like a joyful little celebration in my kitchen. The way the tropical pineapple and nutty pistachio flavors marry together creates such a comforting, crowd-pleasing dessert. Whether you’re baking it for a family dinner, a potluck, or simply to satisfy your sweet tooth, this cake is sure to delight. Remember, a little patience with cooling and frosting goes a long way — and the extra chilling time only makes it better. Happy baking, and enjoy every luscious bite!