Name: Tender Pineapple Pistachio Cake Recipe
Prep time: 4 h 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 box yellow cake mix - dry; 1 package (3.5 ounces) instant pistachio pudding mix - dry; ½ cup canola or vegetable oil; 20 ounces crushed pineapple with juice (do not drain); 3 large eggs - room temperature; 1 package (3.5 ounces) instant pistachio pudding mix - dry; 1 ½ cups whole milk (can substitute heavy cream or half cream for thicker icing); 8 ounces frozen whipped topping (Cool Whip), thawed; Chopped pistachios – optional for topping

If you’re craving something truly special and delightfully moist, this Tender Pineapple Pistachio Cake Recipe is exactly what you need. It pairs tropical sweetness with nutty depth in a way that’s simply irresistible.

The image shows a square piece of light green cake lifted on a silver spatula from a white baking dish. The cake has two layers: the bottom layer is dense and moist with a green color, while the top layer is thick, smooth, and creamy white frosting. The frosting is sprinkled with chopped green pistachios that add texture and color contrast. The white baking dish contains the rest of the same cake, topped with the creamy frosting and scattered pistachios. The background is a white marbled surface with a soft-focus green cloth in the back. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Tender Pineapple Pistachio Cake Recipe
Top Tip
How to Serve Tender Pineapple Pistachio Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Tender Pineapple Pistachio Cake Recipe

Why You'll Love This Recipe

I absolutely adore this pistachio pineapple cake — it’s one of those recipes that feels both nostalgic and fresh every time I make it. The combination of crushed pineapple and pistachio pudding creates a soft, tender crumb that’s magically moist without being heavy.

Unbeatable Moisture: The crushed pineapple (with juice!) keeps the cake incredibly tender and juicy.
Easy to Make: Using instant pudding mix in both the cake and frosting adds flavor and texture without extra fuss.
Creamy, Dreamy Frosting: The pistachio pudding frosting is whipped light and fluffy, perfectly complementing the cake’s texture.
Crunchy Finish Option: Chopped pistachios sprinkled on top add a pleasant crunch and a beautiful, nutty contrast.

Ingredients & Why They Work

Before you start, here’s a quick look at the essential ingredients and why I love using them. Pro tip: grab good-quality pistachio pudding mix and don’t skip the pineapple juice — it’s what makes this cake so spectacularly moist!

Flat lay of a small box of dry yellow cake mix with visible grains, a small packet of dry pistachio pudding mix in powder form, a small white bowl filled with golden canola oil, a small white bowl containing crushed pineapple with juice, three large whole eggs with clean shells, a small white bowl of whole milk, a small white bowl of smooth thawed frozen whipped topping, and a small mound of fresh green chopped pistachios, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Yellow cake mix: This forms a classic, fluffy base that pairs beautifully with pistachio flavors.
Instant pistachio pudding mix: Adds nutty richness and helps keep the cake tender.
Canola or vegetable oil: Keeps the cake moist and tender without overpowering flavor.
Crushed pineapple with juice: The juice is key here — it adds tropical sweetness and moisture.
Large eggs: Room temperature eggs make your batter smoother for a lighter cake texture.
Whole milk: This creates a creamy base for the frosting, with options to substitute for a thicker finish.
Frozen whipped topping (Cool Whip), thawed: Whips the frosting into a fluffy, creamy delight.
Chopped pistachios (optional): For an added crunch and beautiful garnish on top of the frosting.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Tender Pineapple Pistachio Cake Recipe is how adaptable it is! Feel free to tweak the flavors or textures to suit your tastes or the occasion. With such a versatile base, the possibilities are endless.

Nut-Free Variation: If pistachios aren’t your thing or you have a nut allergy, try substituting with sunflower seeds in the frosting and topping. I’ve made this swap for family gatherings, and it still delivers that delightful crunch and color.
Seasonal Twist: Swap the crushed pineapple for crushed peaches or mandarin oranges during summer months for a fresh seasonal spin. The pudding mix still works wonderfully, keeping the cake beautifully moist.
Extra Decadent: For a richer frosting, use half heavy cream and half milk as your liquid base. I love doing this when hosting dinner parties – the frosting holds firmer and tastes luxuriously creamy!
Mini Cake Cups: Want to make servings easier and perfect for parties? Bake the batter into cupcake liners and frost individually. It’s so charming and turns this classic recipe into irresistible little bites.

Step-by-Step: How I Make Tender Pineapple Pistachio Cake Recipe

The image shows a white plate with a square piece of bright green cake that has two layers: a dense, moist green cake base and a thick, light green creamy topping sprinkled with chopped pistachio nuts. The plate sits on top of a matching white plate, and a silver fork rests on the side of the top plate. Behind it, there is a white rectangular baking dish filled with the same cake, topped with the light green cream and scattered pistachio pieces. The scene is set on a white marbled surface with some pistachio nuts and crumbs scattered around. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 350°F (or 325°F if you're using a dark nonstick pan). Grease your 9 x 13-inch baking pan generously with cooking spray – this cake’s moist pineapple goodness means you want to be sure it doesn’t stick! Trust me, I always spray twice just to be safe, especially around the edges.

Step 2: Mix the Dreamy Batter

In your stand mixer bowl fitted with the paddle attachment (or a large bowl with electric beaters), combine the dry yellow cake mix and dry instant pistachio pudding mix. Pour in the ½ cup of canola or vegetable oil, then add the entire 20-ounce can of crushed pineapple—don’t drain it, because the juice helps keep the cake tender and activates the pudding mix for that incredible texture.

Start mixing on low speed, then crank it up to medium to get everything nicely incorporated. It smells amazing already!

Step 3: Beat in the Eggs, One by One

Now, add your three large eggs—make sure they’re at room temperature for the fluffiest texture. Beat each egg in separately, letting it fully incorporate before adding the next. Keep mixing until your batter is light and fluffy, which usually takes about 1 to 2 minutes. This little bit of extra time really pays off in the final crumb.

Step 4: Bake to Golden Perfection

Pour that luscious batter into your prepared pan. Spread it out evenly with a spatula to make sure it bakes uniformly. Pop it in the oven and bake for about 35 minutes—but start checking at 30 minutes by inserting a wooden pick. When it comes out mostly clean, it’s done. Remember, avoid overbaking; your cake should be moist and tender, not dry.

Step 5: Let It Cool Before the Best Part

Take your cake out and set the pan on a cooling rack. Patience here is key—let it cool completely to room temperature before you tackle the frosting. Putting frosting on warm cake? Recipe for a melted, messy disaster.

Step 6: Whisk Up the Pistachio Pudding Frosting

While your cake chills, it’s time to get the frosting ready. In your mixer bowl with a whisk attachment (or a medium bowl with an electric mixer), whisk together the dry pistachio pudding mix and 1 ½ cups of whole milk.

Whisk on medium-high for 2 to 3 minutes until the mixture thickens just slightly. Then gently fold in the thawed frozen whipped topping until it’s all beautifully combined and creamy. Pop this frosting into the fridge for at least 15 to 30 minutes to let it firm up while the cake cools – this step really helps achieve that perfect spreadable frosting texture.

Step 7: Frost and Finish with a Crunch

Once your cake is completely cooled, spread the chilled pistachio pudding frosting evenly over the top with a spatula or an offset knife. If you want to up the texture game, sprinkle a handful of chopped pistachios over the frosting for that irresistible crunch and eye-catching look.

Step 8: Chill and Serve Your Masterpiece

Cover the cake with foil or a lid and place it in the refrigerator. You absolutely can serve it right away, but I promise this cake only gets better after chilling 4 to 5 hours or even overnight. The chilling time lets the flavors meld beautifully and gives you a moist, tender slice that’s downright dreamy.

Top Tip

Mastering the Tender Pineapple Pistachio Cake Recipe is all about those small details that make a big flavor and texture difference. Here are my go-to tips that have made this recipe a consistent crowd-pleaser in my kitchen.

Don’t Drain the Pineapple: Keeping the juice in the batter may seem unusual, but it's essential for the cake’s moisture and activates the pistachio pudding mix for that beautiful tender crumb.
Use Room-Temperature Eggs: This little step ensures your batter blends smoothly, resulting in a light, fluffy cake instead of a dense one.
Keep an Eye on Baking Time: Ovens can vary, and dark pans bake faster. Start checking your cake at 30 minutes so it doesn’t overbake and dry out.
Patience While Cooling: Let the cake cool completely before frosting so your whipped pistachio frosting stays fluffy and doesn’t melt away.

How to Serve Tender Pineapple Pistachio Cake Recipe

Two side-by-side images of a metal mixing bowl placed on a white marbled surface. The left image shows a thick, pale green batter with a smooth but lumpy texture and an unbroken raw egg yolk sitting on top near the middle. The right image shows the same bowl with the batter fully mixed into a smooth, creamy pale green color with a few small bubbles, evenly spread across the bowl. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To elevate presentation and add texture, sprinkle chopped pistachios over the frosting right before serving. For a refreshing twist, garnish with a few small pineapple chunks or fresh mint leaves. A light dusting of powdered sugar can also add a delicate finish if you’re aiming for simple elegance.

Side Dishes

This cake shines as a tropical-inspired dessert but pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. For a brunch or tea party, serve alongside fresh fruit salad or a lightly brewed green tea to balance the sweetness.

Make Ahead and Storage

Storing Leftovers

After frosting, cover your Tender Pineapple Pistachio Cake tightly with foil or a cake cover and store it in the refrigerator. It will stay fresh and moist for up to 3 days — perfect for savoring a little slice at a time.

Freezing

If you want to save cake for later, freeze individual slices wrapped tightly in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving to maintain that luscious texture.

Reheating

Because this cake is best served chilled, reheating isn't usually necessary. If you prefer your cake at room temperature, let slices sit out for 15 to 20 minutes before serving to let flavors and softness shine through.

Frequently Asked Questions:

Can I use fresh pineapple instead of canned crushed pineapple?

Fresh pineapple can work as long as it's finely crushed and juicy. However, you should not drain it, as the juice is vital for moisture and activating the pistachio pudding in the batter.

What if I don’t have instant pistachio pudding mix?

Instant pistachio pudding mix adds both flavor and texture, but if you can’t find it, you might substitute with a combination of vanilla pudding mix and finely chopped pistachios, although the flavor won't be quite the same.

Can I make this cake gluten-free?

You could experiment by using a gluten-free yellow cake mix. Just make sure the other ingredients, like the pistachio pudding mix, are gluten-free as well. The texture may vary slightly.

How long does the pistachio pudding frosting keep in the fridge?

The frosting will stay fresh and firm for up to 3 days when refrigerated. Keep it covered to prevent it from absorbing other odors in the fridge.

Final Thoughts

There’s something truly comforting about this Tender Pineapple Pistachio Cake Recipe — it brings together tropical sweetness and nutty warmth in every tender, moist bite. Whether you're whipping it up for a special occasion or just a sweet weekday treat, I hope this cake becomes one of your favorite go-to recipes. Don’t forget to chill the cake well; that’s the secret to unlocking its full flavor and luscious texture. Happy baking and even happier tasting!