Description
This Pistachio Pineapple Cake is a moist and flavorful dessert that combines the tropical sweetness of crushed pineapple with the nutty taste of pistachio pudding. Topped with a creamy pistachio pudding icing and optional chopped pistachios, this cake is a delightful treat perfect for any occasion.
Ingredients
Units
Scale
For the Pineapple Pistachio Cake
- 1 box yellow cake mix - dry
- 1 package (3.5 ounces) instant pistachio pudding mix - dry
- 1/2 cup canola or vegetable oil
- 20 ounces crushed pineapple with juice - do not drain
- 3 large eggs - room temperature
For the Pistachio Pudding Icing
- 1 package (3.5 ounces) instant pistachio pudding mix - dry
- 1 1/2 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
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 inch baking pan generously with cooking spray. If using a dark nonstick pan, reduce the oven temperature to 325 degrees Fahrenheit.
- Mix Cake Batter: In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl with electric beaters, combine the dry yellow cake mix, dry pistachio pudding mix, oil, and undrained crushed pineapple. Start mixing on low speed, then increase to medium until well combined.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated. Continue beating until the batter is light and fluffy, about 1 to 2 minutes.
- Bake the Cake: Pour the batter evenly into the prepared pan and spread it out. Bake for 35 minutes or until a wooden pick inserted in the center comes out mostly clean. Begin checking for doneness at 30 minutes, especially if using a dark pan.
- Cool the Cake: Remove the cake from the oven and place on a cooling rack. Allow it to cool completely before frosting.
- Prepare Pistachio Pudding Frosting: While the cake cools, whisk together the dry pistachio pudding mix and milk in a mixing bowl with a whisk or electric mixer until combined and slightly thickened, about 2 to 3 minutes. Gently fold in the thawed whipped topping until fully incorporated.
- Chill Frosting: Cover the frosting and refrigerate for at least 15 to 30 minutes to thicken while the cake cools completely.
- Frost the Cake: Once the cake is cooled, spread the pistachio pudding frosting evenly over the cake. Sprinkle with chopped pistachios if desired.
- Store and Chill: Cover the cake with foil or a lid and store it in the refrigerator. Although the cake can be served immediately, it tastes better after chilling for 4 to 5 hours or overnight.
Notes
- Grease the pan generously to prevent sticking, especially with the moist pineapple batter. Use cooking spray or melted butter.
- Use room-temperature eggs for a smoother batter and lighter texture.
- Do not drain the pineapple; the juice adds moisture and activates the pudding mix for a tender crumb.
- Watch the baking time closely as the cake can brown quickly, especially in dark pans.
- Allow the cake to cool completely before frosting to prevent melting of the whipped pistachio frosting.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 320 kcal
- Sugar: 26 g
- Sodium: 310 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
