Description
Pistachio Pineapple Cake is a cool, creamy vintage dessert that’s always a crowd favorite. A yellow cake mix blended with crushed pineapple makes the base ultra-moist, while the fluffy pistachio pudding topping brings a nutty-sweet finish that’s light and refreshing. It’s a perfect option for those looking for easy dessert recipes, potluck cakes, or chilled treats for summer parties. This make-ahead wonder is simple to prepare and even better the next day!
Ingredients
1 box yellow cake mix
3 large eggs
0.5 cup vegetable oil
1 can (20 oz) crushed pineapple with juice
1 package (3.4 oz) instant pistachio pudding mix
1 cup cold milk
1 container (8 oz) whipped topping
0.25 cup chopped pistachios (optional)
Instructions
1. Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. In a large bowl, mix cake mix, eggs, oil, and crushed pineapple with juice until combined.
3. Pour batter into the baking dish and spread evenly.
4. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
5. Let the cake cool completely in the pan.
6. In a bowl, whisk together pistachio pudding mix and cold milk until slightly thick.
7. Fold in the whipped topping until light and fluffy.
8. Spread pistachio topping over the cooled cake.
9. Garnish with chopped pistachios if using.
10. Chill for at least 2 hours before serving.
Notes
Do not drain the pineapple—its juice adds flavor and moisture.
Chill thoroughly before serving to help the topping set properly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 28g
- Sodium: 260mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 45mg
Keywords: pistachio pineapple cake, retro desserts, summer sheet cake, chilled cake, easy potluck cake