Description
A moist and flavorful Pistachio Pineapple Cake featuring a yellow cake base enhanced with instant pistachio pudding and crushed pineapple, topped with a creamy pistachio pudding frosting and optional chopped pistachios for crunch. This delightful cake combines tropical sweetness with nutty richness, perfect for any occasion.
Ingredients
Units
Scale
For the Pineapple Pistachio Cake
- 1 box yellow cake mix - dry
- 1 package (3.5 ounces) instant pistachio pudding mix - dry
- 1/2 cup canola or vegetable oil
- 20 ounces crushed pineapple with juice (do not drain)
- 3 large eggs - room temperature
For the Pistachio Pudding Icing
- 1 package (3.5 ounces) instant pistachio pudding mix - dry
- 1 1/2 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
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Grease a 9 x 13-inch baking pan generously with cooking spray. If using a dark nonstick pan, reduce the temperature to 325 degrees Fahrenheit.
- Mix Cake Batter: In a stand mixer bowl fitted with a paddle attachment or a large mixing bowl with electric beaters, combine the dry yellow cake mix, dry pistachio pudding mix, canola oil, and crushed pineapple with its juice. Begin mixing on low speed, then increase to medium to fully incorporate the ingredients.
- Add Eggs: Beat in the three room-temperature eggs one at a time, ensuring each is well mixed before adding the next. Continue beating until the batter is light and fluffy, about 1 to 2 minutes.
- Bake Cake: Pour the batter evenly into the prepared baking pan. Bake for 35 minutes or until a wooden pick inserted into the center comes out mostly clean. Start checking at 30 minutes to avoid overbaking.
- Cool Cake: Remove the cake from the oven and place the pan on a cooling rack. Allow the cake to cool completely before frosting, ensuring the cake is at room temperature to prevent frosting melt.
- Prepare Frosting: While the cake cools, whisk together the dry pistachio pudding mix and whole milk in a stand mixer with a whisk attachment or using an electric mixer in a medium bowl. Whisk for about 2 to 3 minutes until the mixture thickens slightly.
- Combine Frosting Ingredients: Gently fold the thawed whipped topping into the pudding mixture until fully combined. Cover and refrigerate the frosting for at least 15 to 30 minutes to firm up while the cake cools.
- Frost Cake: Once the cake is completely cooled, spread the chilled pistachio pudding frosting evenly over the top. Optionally, sprinkle chopped pistachios over the frosting for added texture and visual appeal.
- Chill Before Serving: Cover the cake with foil or a lid and refrigerate. Serve immediately if preferred, but the flavors improve after chilling for 4 to 5 hours or overnight. This chilling time allows the cake to become even more moist and the frosting to set nicely.
Notes
- Grease the pan generously to prevent sticking, especially since the cake is moist from the pineapple.
- Use room-temperature eggs to ensure a smooth, light batter and even baking.
- Do not drain the pineapple; the juice is essential for moisture, sweetness, and activating the pudding mix.
- Keep a close eye on bake time as this cake can brown quickly, especially in dark pans. Begin checking around 30 minutes.
- Allow the cake to cool completely before frosting to avoid melting the whipped pistachio frosting.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 230 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 55 mg
