If you love pistachios, pineapple, and ultra-moist cakes, then this Pistachio Pineapple Cake is for you! This cake is an irresistible combination of nutty pistachio flavor, tangy pineapple, and fluffy texture, making it perfect for any occasion.
This easy-to-make cake is packed with crushed pineapple for extra moisture, instant pistachio pudding mix for a rich nutty flavor, and topped with a light whipped topping and crunchy pistachios. Whether you’re making it for a holiday dessert, potluck, or special treat, this cake will have everyone asking for seconds!
Why You’ll Love This Recipe
✔️ Super Moist & Soft – Thanks to pineapple and pudding mix, this cake stays soft and tender.
✔️ Bursting with Flavor – A perfect balance of nutty pistachios and sweet, tangy pineapple.
✔️ No Fancy Ingredients – Made with simple, store-bought ingredients.
✔️ Perfect for Any Occasion – A great dessert for holidays, birthdays, or gatherings.
Ingredients (Measured in Grams for Accuracy)
For the Cake:
- All-purpose flour – 250g (2 cups)
- Sugar – 200g (1 cup)
- Baking powder – 8g (2 teaspoons)
- Salt – 2g (½ teaspoon)
- Vegetable oil – 120ml (½ cup)
- Eggs – 3 large
- Instant pistachio pudding mix – 100g (1 packet)
- Crushed pineapple (with juice) – 400g (1 can)
- Vanilla extract – 5ml (1 teaspoon)
- Chopped pistachios – 50g (½ cup)
For the Frosting:
- Whipped topping (Cool Whip or homemade whipped cream) – 250g (2 cups)
- Instant pistachio pudding mix – 50g (½ packet)
- Milk – 120ml (½ cup)
- Chopped pistachios (for garnish) – 30g (¼ cup)
Step-by-Step Instructions
1. Prepare the Cake Batter
1️⃣ Preheat your oven to 175°C (350°F). Grease and flour a 9×13-inch baking dish.
2️⃣ In a large bowl, whisk together flour, sugar, baking powder, and salt.
3️⃣ Add vegetable oil, eggs, vanilla extract, and pistachio pudding mix. Mix until well combined.
4️⃣ Stir in the crushed pineapple with its juice until the batter is smooth.
5️⃣ Fold in the chopped pistachios for added texture.
2. Bake the Cake
1️⃣ Pour the batter into the prepared baking dish and smooth the top.
2️⃣ Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
3️⃣ Allow the cake to cool completely before frosting.
3. Make the Pistachio Frosting
1️⃣ In a bowl, whisk together instant pistachio pudding mix and milk until thickened.
2️⃣ Gently fold in the whipped topping until smooth and fluffy.
4. Frost & Garnish
1️⃣ Spread the pistachio frosting evenly over the cooled cake.
2️⃣ Sprinkle chopped pistachios on top for extra crunch and flavor.
3️⃣ Refrigerate for at least 1 hour before serving for the best texture.
Nutritional Information (Per Slice, Based on 12 Servings)
- Calories: ~290 kcal
- Protein: 4g
- Carbohydrates: 38g
- Fats: 14g
- Sugar: 22g
- Fiber: 1g
Pro Tips for the Best Pistachio Pineapple Cake
🌰 Use Roasted Pistachios – Roasted pistachios bring out a richer, nuttier flavor.
🍍 Don’t Drain the Pineapple – The juice keeps the cake extra moist and flavorful.
🎂 Let the Cake Cool Before Frosting – This prevents the frosting from melting into the cake.
❄️ Chill Before Serving – This cake tastes even better when served cold!
Fun Variations to Try
🍫 Chocolate Pistachio Cake – Add chocolate chips for a nutty-chocolate twist.
🍪 Pistachio Cake with Cookies – Crush some vanilla wafers or graham crackers on top for extra crunch.
🍋 Citrus Burst – Add a teaspoon of lemon or lime zest for a fresh, zesty kick.
How to Store & Reheat
🫙 Refrigerate – Store in an airtight container for up to 4 days.
❄️ Freeze for Later – Freeze for up to 2 months. Thaw in the refrigerator before serving.
🍽️ Best Served Cold – This cake is best enjoyed chilled straight from the fridge!
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