Pistachio pineapple cake is a soft, moist, pale green sheet cake made from a box of yellow cake mix, pistachio pudding and a whole can of crushed pineapple, topped with a cool, fluffy pistachio frosting. It is baked in one 9×13-inch pan, frosted in the same pan and served cold from the fridge. The cake is sweet, light and a little fruity, and it is an easy make-ahead dessert for a potluck, a holiday table or a summer cookout.
How to make pistachio pineapple cake: Beat yellow cake mix, a box of pistachio pudding, eggs, oil and a 20-ounce can of undrained crushed pineapple for 1 to 2 minutes. Bake in a sprayed 9×13-inch pan at 350°F for 35 to 40 minutes. Cool completely. Whisk half-and-half, heavy cream and a second box of pudding, let it stand 5 minutes, fold in Cool Whip and spread over the cake. Chill 2 to 6 hours.
Why You’ll Love It
- It starts with a box mix. No flour to measure and no butter to cream.
- One bowl for the batter. Everything goes in together.
- Very moist. The pineapple and its juice go straight into the batter.
- Make-ahead. The cake needs time in the fridge, so it is done before the guests arrive.
- Feeds a crowd. One pan cuts into 15 pieces.
Ingredient Notes
Yellow cake mix. One 15.25-ounce box, used dry. Do not follow the directions on the box.
Pistachio pudding. Two 3.4-ounce boxes of the instant kind. One goes into the batter and one into the frosting.
Oil and eggs. A 1/2 cup of vegetable oil and 3 large eggs.
Crushed pineapple. One 20-ounce can. Do not drain it.
Half-and-half and heavy cream. These set the pudding for the frosting.
Cool Whip. Eight ounces, thawed in the fridge.
Pistachios. Finely chopped, for the top. They are optional.
Ingredients
- 1 box (15.25 ounces) yellow cake mix
- 1 box (3.4 ounces) instant pistachio pudding mix, for the cake
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can (20 ounces) crushed pineapple, not drained
- 3/4 cup half-and-half, for the frosting
- 1/2 cup heavy cream, for the frosting
- 1 box (3.4 ounces) instant pistachio pudding mix, for the frosting
- 8 ounces Cool Whip, thawed
- Finely chopped pistachios, for garnish (optional)
How to Make Pistachio Pineapple Cake
1. Prepare the pan. Heat the oven to 350°F. Spray a 9×13-inch cake pan with nonstick spray.
2. Mix the cake. In a large bowl, combine the dry cake mix, one box of the pudding mix, the eggs, the oil and the whole can of pineapple with its juice. Beat with an electric mixer on medium-high speed for 1 to 2 minutes, until thoroughly combined.
3. Bake. Spread the batter evenly in the pan and smooth the top. Bake for 35 to 40 minutes, until a toothpick inserted into the center comes out clean and the edges pull away from the pan.
4. Cool. Set the pan on a wire rack and let the cake cool completely to room temperature, about 1 hour.
5. Make the frosting. Whisk the half-and-half, heavy cream and the second box of pudding mix until combined and beginning to thicken. Let stand for 5 minutes, then stir in the thawed Cool Whip until combined.
6. Frost and chill. Spread the frosting over the cooled cake. Cover and refrigerate for 2 to 6 hours, or up to overnight, before serving. If you like, add finely chopped pistachios just before serving.
Do You Drain the Pineapple?
No. For this cake, the whole can goes in, fruit and juice together. The juice is the liquid in the batter. There is no water or milk in the cake at all, so if you pour the juice down the sink, the batter will be too thick and the cake will bake up dry.
That rule is for this cake only. Other pineapple cakes are built in other ways, and a few of them do ask you to drain the fruit. When you use another box or another method, follow the directions written for it.
| Part of the cake | What goes in | What it does |
|---|---|---|
| Batter | Dry cake mix, a box of pudding, eggs, oil, undrained pineapple | The juice is the liquid. The pudding adds the color and the nutty flavor |
| Frosting | Half-and-half, heavy cream, the other box of pudding, Cool Whip | The pudding thickens the dairy. The whipped topping makes it light |
| Top | Chopped pistachios | A little crunch and color. Optional |
The pudding is the part people mix up. You need two boxes, and each one has its own job. The first is beaten dry into the batter. The second is whisked with the half-and-half and cream to make the frosting. Do not put both in the batter, and do not make the pudding by the directions on its box.
Tips for Success
How do I know the cake is done?
A toothpick pushed into the center comes out clean, and the edges of the cake pull away from the sides of the pan.
Can I frost it while it is warm?
No. The frosting is made with whipped topping, and it will melt and slide on a warm cake. Let the cake cool all the way first.
Why let the pudding stand?
The 5 minutes give it time to thicken. If you add the whipped topping too soon, the frosting stays loose.
How long should it chill?
At least 2 hours, and up to overnight. The frosting firms up, the flavors blend and the cake slices more cleanly when it is cold.
When do the nuts go on?
Just before serving, so they stay crisp.
How Long Does It Take?
About 345 minutes from start to finish, and nearly all of that is waiting. The hands-on work is 10 minutes, the cake bakes for 35 minutes, and the other 300 minutes are for cooling and chilling. The chill is flexible, so the real time depends on how long you leave it in the fridge.
Storage
Keep the frosted cake covered in the refrigerator. Do not leave it out for more than 2 hours. Leftovers keep for 3 to 4 days in the fridge.
What to Serve With It
Serve it cold, on its own or with coffee. For a dessert table, these go well next to it.
If pineapple is the part you like, bake the Southern pineapple cake, the classic pineapple upside down cake or the pineapple coconut surprise cake. For a hands-off dessert, there is a 5-ingredient slow cooker pineapple cream cake and a slow cooker lemon lush with yellow cake mix. And for something bright and tart, try the lemon poke cake with soaking syrup.
Frequently Asked Questions
Can I add crushed pineapple to a box cake mix, and should I include the juice?
Yes. In this cake, the whole undrained can is beaten into the dry mix, and the juice takes the place of other liquid.
Does pineapple go with pistachio?
Yes. The sweet, tangy fruit and the mild, nutty pudding are a classic pair in cakes and fluffy salads.
What is the best filling for a pistachio cake?
This cake has no filling. It is a single layer with a fluffy pudding frosting spread over the top.
Can I make it the day before?
Yes. It can chill overnight. Add the chopped nuts just before you serve it.
Final Notes
I cut this cake cold, straight from the pan, with a knife wiped clean between slices. If you make it, leave a comment to tell me how it turned out or ask a question.
Pistachio Pineapple Cake
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Ingredients
- 1 box yellow cake mix 15.25 ounces
- 1 box instant pistachio pudding mix 3.4 ounces; for the cake
- 1/2 cup vegetable oil
- 3 eggs large
- 1 can crushed pineapple 20 ounces; do not drain
- 3/4 cup half-and-half for the frosting
- 1/2 cup heavy cream for the frosting
- 1 box instant pistachio pudding mix 3.4 ounces; for the frosting
- 8 ounces Cool Whip thawed
- pistachios finely chopped; optional garnish
Instructions
- Heat the oven to 350°F. Spray a 9x13-inch cake pan with nonstick spray.
- In a large bowl, combine the dry cake mix, one box of the pudding mix, the eggs, the oil and the whole can of pineapple with its juice. Beat with an electric mixer on medium-high speed for 1 to 2 minutes, until thoroughly combined.
- Spread the batter evenly in the pan and smooth the top. Bake for 35 to 40 minutes, until a toothpick inserted into the center comes out clean and the edges pull away from the pan.
- Set the pan on a wire rack and let the cake cool completely to room temperature, about 1 hour.
- Whisk the half-and-half, heavy cream and the second box of pudding mix until combined and beginning to thicken. Let stand for 5 minutes, then stir in the thawed Cool Whip until combined.
- Spread the frosting over the cooled cake. Cover and refrigerate for 2 to 6 hours, or up to overnight, before serving. Add finely chopped pistachios just before serving, if you like.
Notes
Nutrition
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