Pineapple Pistachio Cake
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.
Servings 15
Calories 321kcal
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 9x13 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
Milks : I suggest using the two milks listed in the frosting recipe as the heavy cream adds the richness and fat that is needed in the frosting to help it hold up to the cake when slicing. You could use all heavy cream in the frosting recipe if you don't want to buy two different kinds. You can also use all half & half with good results too. But the heavy cream does add the fat and thickness so I highly recommend using both milks.
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.
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. Add the chopped pistachios right before serving, do not refrigerate the cake with the pistachios on it before serving it. Leftovers are fine with the pistachios on, but it's best to leave them off until right before serving.
Nutrition
Calories: 321kcal | Carbohydrates: 46g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 430mg | Potassium: 116mg | Fiber: 1g | Sugar: 33g | Vitamin A: 259IU | Vitamin C: 4mg | Calcium: 109mg | Iron: 1mg