Go Back
Pistachio cake inside a white cake pan.
Print

Pineapple Pistachio Cake

Pineapple Pistachio Cake is an easy 5 ingredient cake recipe that starts with a cake mix, pistachio pudding, and crushed pineapple. This easy dessert recipe is topped with a fluffy pistachio pudding frosting. 
Course Dessert
Cuisine American
Keyword easy dessert recipe with a cake mix, pistachio cake
Prep Time 10 minutes
Cook Time 35 minutes
Servings 16 slices
Calories 173kcal
Author Jessica - Together as Family

Ingredients

Pineapple Pistachio Cake

  • 1 box (15.25) yellow cake mix
  • 1 box (3.4 oz) instant pistachio pudding mix
  • 1/2 cup canola or 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

  • Heat oven to 350°. Spray a 9x13 baking pan with cooking spray.
  • In a large mixing bowl, or the bowl of a stand mixer, combine cake mix, instant pudding mix, oil, eggs, and crushed pineapple (do not drain!).
    Beat with a handheld mixer on medium-high speed for 2 minutes, or until combined well.
  • Pour batter into prepared baking dish and spread out evenly.
  • Bake for 35-40 minutes or until a toothpick inserted into the middle of the cake comes out clean.
  • Let cool completely on a cooling rack.

Pistachio Frosting

  • Do not frost the cake until the cake is completely cooled.
  • Add both milks and instant pistachio pudding into a mixing bowl. Whisk together for 1-2 minutes until it's mixed well. Let sit for 5 minutes to thicken up.
  • Stir in the Cool Whip until everything is mixed well. Frost the cake.
  • Cover the pan with tin foil or a lid and let refrigerate for 4-6 hours, or overnight, before serving.
    * It's not completely necessary to refrigerate the cake before serving but I find that it tastes best that way. The frosting gets really thick and the cake soaks in all the flavors.

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.
Cake Mix : Yellow cake mix is preferred but you can also use white cake mix or a vanilla cake mix with great results.

Nutrition

Calories: 173kcal | Carbohydrates: 14g | Protein: 2g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 119mg | Potassium: 82mg | Fiber: 1g | Sugar: 12g | Vitamin A: 238IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg