Pistachio Pineapple Cake – Light, Moist & Tropical 🍍🥜
Looking for a dessert that feels both light and decadent, fruity and nutty? This Pistachio Pineapple Cake delivers it all. Made with angel food cake mix, pistachio pudding, crushed pineapple, and a whipped topping frosting, it’s a refreshing, melt-in-your-mouth treat with subtle crunch and bright flavor.
This easy-to-make cake is ideal for spring and summer gatherings, potlucks, baby showers, and anytime you want something sweet but not overly heavy. The unique combination of pineapple and pistachio makes each bite creamy, fruity, and delightfully unique.
🍰 Why You’ll Love This Cake
- 🍍 Tropical and refreshing: Crushed pineapple adds sweet acidity and moisture.
- 🥜 Nutty flavor: Pistachio pudding adds richness and a subtle green hue.
- ⏱️ Quick & easy: Made with cake mix and pudding, it’s beginner-friendly.
- 🎉 Potluck favorite: Great served chilled and topped with crunchy pistachios.
Chef Ina Garten suggests pairing tropical desserts like this one with lightly sweetened whipped cream or toasted coconut. Meanwhile, Gordon Ramsay says: “Balance your textures! That creamy frosting and nutty topping contrast beautifully.”
🛒 Ingredients You’ll Need
For the Cake:
- 1 box angel food cake mix
- 1 (3.4 oz) box pistachio instant pudding mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 (20 oz) can crushed pineapple with juice
For the Frosting:
- 1 (3.4 oz) box pistachio pudding mix
- 2/3 cup whole milk
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
- Chopped pistachios for garnish
👨🍳 Step-by-Step Preparation
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter.
Step 2: Mix Cake Batter
In a large bowl, combine the angel food cake mix, pistachio pudding mix, vegetable oil, eggs, and crushed pineapple with juice. Beat with a hand mixer on medium speed until well combined and smooth.
Step 3: Bake
Pour the batter into the prepared dish and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
Step 4: Make the Frosting
In a medium bowl, whisk together the pistachio pudding mix and milk until thickened (about 2 minutes). Gently fold in the whipped topping until fully incorporated.
Step 5: Frost and Chill
Spread the frosting evenly over the cooled cake. Cover and refrigerate for at least 2 hours before serving to allow flavors to meld and frosting to set.
Step 6: Garnish and Serve
Before serving, sprinkle with chopped pistachios for crunch and visual appeal. Serve chilled for best results!
📋 Pro Chef Tips
- Use canned pineapple with juice — the juice is essential for cake moisture.
- Don’t overmix the frosting to avoid deflating the whipped topping.
- For extra tropical flavor, add 1/4 tsp coconut extract to the frosting.
- Top with toasted coconut flakes for added texture.
📊 Nutrition & Health Benefits (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Carbohydrates | 42g |
| Protein | 4g |
| Fat | 15g |
| Sugar | 28g |
| Fiber | 1g |
Health Tips:
- Use light Cool Whip and low-fat pudding mix to reduce calories.
- Add fresh chopped pineapple chunks for natural sweetness and texture.
- Pistachios are rich in healthy fats and protein.
❓ Top 10 Frequently Asked Questions
1. Can I use fresh pineapple instead of canned?
You can, but be sure to include the juice to maintain cake moisture.
2. Can I use yellow cake instead of angel food?
Yes, but the texture will be denser. Angel food provides a light and airy crumb.
3. Can I make this a layer cake?
Yes, divide the batter between two round pans. Adjust baking time to 25-28 minutes.
4. Can I freeze this cake?
Yes, but freeze unfrosted. Add frosting after thawing for best texture.
5. Can I make it dairy-free?
Use plant-based whipped topping and almond or oat milk with pudding mix.
6. How long does it last in the fridge?
Up to 4 days covered. Best enjoyed within 48 hours for peak freshness.
7. Can I add shredded coconut to the batter?
Yes! Stir in 1/2 cup for more texture and flavor.
8. What other nuts work if I don’t have pistachios?
Chopped walnuts, almonds, or pecans make good substitutes.
9. Can I make cupcakes instead?
Yes, bake for 15-18 minutes. Makes about 24 cupcakes.
10. Where can I find more tropical dessert recipes?
Visit our Tropical Dessert Collection for more ideas!
🎉 Final Thoughts
This Pistachio Pineapple Cake is as easy as it is impressive. The fruity flavor from pineapple, creamy pistachio notes, and crunchy garnish make it a go-to dessert for any occasion. Best served chilled and shared with friends, it’s a refreshing twist on classic boxed cake recipes that truly stands out.
Explore more cake and no-bake treats in our Dessert Ideas Hub. Happy baking! 🍍🥳