Pineapple Pistachio Cake Recipe
This Pineapple Pistachio Cake is a moist, flavorful dessert made with yellow cake mix, instant pistachio pudding, and crushed pineapple, topped with a creamy pistachio pudding frosting and optional chopped pistachios. It combines the tropical sweetness of pineapple with the rich nuttiness of pistachio for a delightful treat perfect for gatherings or special occasions.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 5 hours 45 minutes (including cooling and refrigerating time)
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
Cake
- 1 box (15.25 oz) yellow cake mix
- 1 box (3.4 oz) instant pistachio pudding mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can (20 oz) crushed pineapple, undrained
Frosting
- 3/4 cup half and half milk
- 1/2 cup heavy cream
- 1 box (3.4 oz) instant pistachio pudding mix
- 8 oz Cool Whip, thawed
- Chopped pistachios (optional for topping)
Instructions
- Preheat oven and prepare pan: Preheat the oven to 350°F (175°C). Spray a 9x13 inch cake pan with nonstick cooking spray and set aside.
- Mix cake batter: In a large mixing bowl, combine the yellow cake mix, instant pistachio pudding mix, eggs, vegetable oil, and crushed pineapple with its juice. Use an electric hand mixer or stand mixer with paddle attachment to beat on medium-high speed for 1-2 minutes until thoroughly combined.
- Bake cake: Pour the batter evenly into the prepared cake pan and smooth the top. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean and the cake edges pull away slightly from the pan.
- Cool the cake: Remove the cake from the oven and transfer to a wire cooling rack. Let it cool completely at room temperature, about 1 hour.
- Prepare frosting: In a large bowl, whisk together the half and half, heavy cream, and instant pistachio pudding mix until well combined and beginning to thicken. Let this mixture rest for 5 minutes to set and thicken further.
- Combine and frost: Stir in the thawed Cool Whip until smooth and fully incorporated. Spread this pistachio pudding frosting over the cooled cake evenly.
- Chill and serve: For best flavor and texture, cover the cake pan with a lid or plastic wrap and refrigerate for 2-6 hours, or up to overnight. Before serving, optionally sprinkle chopped pistachios over the top as garnish.
Notes
- Do not drain the pineapple; its juice adds moisture to the cake.
- Allowing the cake to cool completely before frosting prevents melting.
- Refrigeration enhances the flavor and firmness of the frosting.
- Use a 9x13 inch pan for proper cake thickness and baking.
- Chopped pistachios add a nice texture contrast but are optional.
Find it online: https://recipethrive.com/pineapple-pistachio-cake-recipe/
