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Pineapple Pistachio Cake is an easy, 5 ingredient cake recipe that starts with a yellow cake mix, pistachio pudding, and canned crushed pineapple. This easy dessert recipe is topped with the most amazing fluffy pistachio pudding frosting.
If you love pistachio desserts then be sure to also make my No Bake Pistachio Cheesecake Pie, Coconut Pistachio Cream Pie, and this layered Pistachio Pudding Dessert.
Easy Pineapple Pistachio Cake Recipe (Boxed Cake Mix + Pistachio Instant Pudding)
I just love an easy dessert recipe that starts with a cake mix. This pistachio cake is so simple to make and no one would ever guess that it starts with a cake mix and a box of instant pudding.
I have never been a huge fan of a cake mix, made as directed on the box, but when you add some extra ingredients like crushed pineapple and instant pudding mix, the cake mix is transformed into this decadent, super moist, and delicious cake.
This easy pineapple pistachio cake combines the flavors of a buttery yellow cake mix + pistachio pudding + crushed pineapple.
Why You’ll Love Pineapple Pistachio Cake
- 🍰 Light, bright, and creamy dessert
- 🍰 The easiest desert for anyone to make!
- 🍰 Only 5 easy-to-find, convenient, pantry staple ingredients needed
- 🍰 That fluffy, creamy, whipped pistachio pudding frosting is to die for!
Only 5 Simple Ingredients Needed
- Yellow Cake Mix – I find that the taste of the buttery yellow cake tastes best in this recipe. But you can also swap it out for a white cake mix, vanilla cake mix, or a French vanilla cake mix. I also suggest not getting a cake mix that says ‘pudding in the mix’. Just stick with a regular box of cake mix. I like to use the Duncan Hines brand.
- Instant Pistachio Pudding – Do not prepare this according to package directions. We are just going to be using the dry powder inside the box.
- Crushed Pineapple – A large can (20 ounces) of crushed pineapple is what you will need. Do not drain the pineapple juice. Just dump the contents of the can, juices and all, right into the mixing bowl.
- Large Eggs
- Vegetable Oil
How To Make Pineapple Pistachio Cake (Step-by-Step Instructions + Printable Recipe Card)
You won’t believe how easy it is to make this pineapple pistachio cake recipe. Just one large mixing bowl, a 9×13 baking pan, and another small bowl + handheld mixer is what you’ll need for this cake recipe.
Preheat the oven to 350°F. Spray a 9×13 cake pan with nonstick spray. Set aside.
Pineapple Pistachio Cake : In a large mixing bowl using an electric hand mixer, or use a stand mixer with the paddle attachment, add the dry yellow cake mix, instant pudding, eggs, oil, and crushed pineapple (do not drain). Beat on medium-high speed for 1-2 minutes until it’s thoroughly combined.
Evenly spread the cake batter into the prepared cake pan and smooth out the top.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean, and the edges of the cake should be pulled away from the sides of the pan.
Remove the cake from the oven and let it cool completely to room temperature, on a wire cooling rack, about 1 hour.
Pistachio Pudding Frosting : In a large bowl, add the half and half, heavy cream, and instant pistachio pudding mix. Whisk together until combined well and it starts to thicken. Let it sit for 5 minutes so it can thicken and set even more.
Stir in the thawed Cool Whip until thoroughly combined. Spread the frosting over top of the cooled cake.
The cake can be served right away but I highly recommend refrigerating it first for the 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. If wanted, garnish the top of the cake with finely chopped pistachios.
How To Store Leftover Pistachio Cake
Store leftover cake covered with a lid or plastic wrap, in the refrigerator, for up to 3-4 days. Or you can remove individual slices to an airtight container for storage.
This cake is best served chilled so I recommend chilling it before serving, and serving it chilled from the fridge.
Variation Ideas
There are not many variations to this recipe but there are a couple that could be done.
- Cake Mix : I prefer the yellow cake mix but you could also use a white cake mix, French vanilla cake mix, or vanilla cake mix.
- Crushed Pineapple : Some may not like the pieces of crushed pineapple in the cake. If that’s you, go ahead and blend up the crushed pineapple before adding it into the mixing bowl.
- Garnishes : Chop some pistachios and sprinkle them on the frosting for a pretty presentation and an extra salty crunch. The cake is good without the pistachio garnish.
Recipe Tips For Success
Here are a few tips and helpful hints so you can make this cake with great results!
- Do Not Prepare the Pudding Mixes According to Package Directions : Just follow the recipe as listed below. Do not prepare the cake mix according to the box instructions and do not prepare the pudding mixes according to package instructions. if you do, the recipe will not turn out. We are just using the dry cake mix + the dry pudding mixes.
- Beat the Cake Batter Well : At first the cake batter will seem very lumpy like it’s not coming together well. Make sure you are mixing it for at least 1-2 minutes so it has time to combine everything together and get creamy and mixed well.
- Make Sure the Cake is Cooked : No matter the time on the recipe, do not take the cake out of the oven if the middle still has wet batter in it. It won’t continue cooking more as it cools. Use a toothpick, insert it in the middle of the cake and make sure there is no wet batter on the toothpick. It should come out with nothing on it or some moist crumbs.
- Let the Cake Refrigerate Before Serving : The cake does taste better cold. Yes, you can serve it right away but I promise it’s much better after it has sat in the fridge for 4-6 hours, or even overnight if you prefer.
- Use the Milks Listed in Recipe : I know it seems annoying to have to use two different milks in the frosting recipe but it’s so important. You need the fat and thickness from the heavy cream so the frosting turns out fluffy and light, but still thick enough to cut the cake into nice pieces.
- Cake Mix : It’s best to use a cake mix that does not have ‘extra pudding added into the mix’. I prefer to use the Duncan Hines brand.
More Easy Cake Mix Desserts
- Easy Dr Pepper Cake Recipe
- Easy Strawberry Cake (Fresh Strawberries + Cake Mix)
- Orange Pineapple Cake
- Easy Honey Bun Cake
- Easy Mississippi Mud Cake Recipe (Chocolate Cake Mix)
- Raspberry Poke Cake (With A White Cake Mix)
- PERFECT Twinkie Cake
- Hostess Sheet Cake
- Easy Boston Cream Poke Cake Recipe
- EASY Strawberry Earthquake Cake
- Orange Crush Poke Cake
Pineapple Pistachio Cake
Equipment
Ingredients
Pineapple Pistachio Cake
- 1 box (15.25) 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 do not drain
Pistachio Pudding 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 the oven to 350°F. Spray a 9×13 cake pan with nonstick spray. Set aside.
Pineapple Pistachio Cake
- In a large mixing bowl using an electric hand mixer, or use a stand mixer with the paddle attachment, add the dry yellow cake mix, instant pudding, eggs, oil, and crushed pineapple (do not drain). Beat on medium-high speed for 1-2 minutes until it's thoroughly combined.1 box (15.25) 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
- Evenly spread the cake batter into the prepared cake pan and smooth out the top.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean, and the edges of the cake should be pulled away from the sides of the pan.
- Remove the cake from the oven and let it cool completely to room temperature, on a wire cooling rack, about 1 hour.
Pistachio Pudding Frosting
- In a large bowl, add the half and half, heavy cream, and instant pistachio pudding mix. Whisk together until combined well and it starts to thicken. Let it sit for 5 minutes so it can thicken and set even more.3/4 cup half and half milk, 1/2 cup heavy cream, 1 box (3.4 oz) instant pistachio pudding mix
- Stir in the thawed Cool Whip until thoroughly combined. Spread the frosting over top of the cooled cake.8 oz Cool Whip
- The cake can be served right away but I highly recommend refrigerating it first for the 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. If wanted, garnish the top of the cake with finely chopped pistachios right before serving.chopped pistachios
Video
Notes
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
That cake looks so delicious I can’t wait to try it. Thanks Sandy
Thank you, Sandy! Let me know how you like it!
I have a question, my mom always put a kitchen towel over the cake after taking it out of the oven. While it cooled . What do you think of that ? Thanks Sandy
hi
can I freeze the left overs
I see no reason why the cake itself wouldn’t freeze well but I’m not sure if the frosting would also freeze well. If you do end up trying to freeze the cake I would suggest just freezing the cake and adding the frosting later.
Do you think this would be good with pineapple cake mix??
Yum! I think that would be a delicious substitution!
This is so amazing! it’s a must try for sure.
Thank you! Thanks for your comment.
Could this be made without cool whip? Using dairy products only? (I have a family member who has an allergy to cool whip)
Yes it can. The frosting might not be as thick as what is pictured but it will work just fine still.
Also added cream cheese to the frosting and cut back on the milk. Thanks for the ideas.
Soo good! Everyone loved it!
My new favorite pick me up treat for the whole family! This recipe is perfection.
can’t wait to try this one