Description
This Pistachio Pineapple Cake is a delightful retro dessert combining a moist yellow cake with the tropical sweetness of crushed pineapple and the unique flavor of pistachio pudding. Topped with a creamy whipped pudding frosting and garnished with crunchy chopped pistachios, this easy-to-make cake serves 16 slices and is perfect for gatherings or a special treat.
Ingredients
Scale
Cake Ingredients
- 1 box Yellow Cake Mix
- 3 large Eggs
- 1/2 cup Vegetable Oil
- 1 can Crushed Pineapple (with juice)
- 1 box Pistachio Pudding Mix (instant)
- 2 cups Cold Milk
Frosting and Garnish
- 1 container Whipped Topping (such as Cool Whip or homemade)
- 1/2 cup Chopped Pistachios (optional)
Instructions
- Prepare Cake Batter: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and the entire can of crushed pineapple including the juice. Mix well until the batter is smooth and fully incorporated.
- Bake the Cake: Pour the batter evenly into a greased 9×13 inch baking pan. Bake in the preheated oven for approximately 35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cake to cool completely in the pan on a wire rack.
- Make Pistachio Pudding Topping: While the cake bakes and cools, prepare the pistachio pudding topping. In a medium-sized bowl, whisk together the pistachio pudding mix and cold milk until the pudding thickens, about 5 minutes. Gently fold in the whipped topping until well combined and smooth to create a light and airy frosting.
- Assemble the Cake: Once the cake has cooled completely, spread the pistachio pudding and whipped topping mixture evenly over the top of the cake with a spatula for a smooth finish.
- Add Garnish: Sprinkle the chopped pistachios evenly over the frosted cake to add a crunchy texture and enhance the pistachio flavor. This step is optional depending on preference.
- Chill and Serve: Place the finished cake in the refrigerator for at least 1 hour before serving. This helps the frosting to set and flavors to meld. Cut into 16 slices and enjoy!
Notes
- Ensure the cake is completely cooled before frosting to prevent the topping from melting.
- Use instant pistachio pudding mix for best texture and flavor in the frosting.
- The crushed pineapple should not be drained; the juice adds moisture to the cake.
- Chopped pistachios on top add a delightful crunch but can be omitted for those with nut allergies.
- For a homemade whipped topping, whip heavy cream until stiff peaks form and fold into the pudding mixture.
