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Pineapple Pistachio Cake Recipe

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3.8 from 4 reviews

  • Author: Sara
  • Total Time: 5 hours 45 minutes
  • Yield: 15 servings

Description

This Pineapple Pistachio Cake is a moist and flavorful dessert combining the tangy sweetness of crushed pineapple with the nutty taste of pistachio pudding. A yellow cake mixed with instant pistachio pudding creates a tender crumb, while a luscious pistachio pudding frosting made with half and half, heavy cream, and Cool Whip adds a creamy, light finish. Garnished with chopped pistachios, this cake is perfect for any occasion and benefits from refrigeration to enhance its flavor and texture.

Ingredients

Cake:

  • 1 box (15.25 oz) yellow cake mix
  • 1 box (3.4 oz) instant pistachio pudding mix
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 can (20 oz) crushed pineapple, do not drain

Frosting:

  • 3/4 cup half and half milk
  • 1/2 cup heavy cream
  • 1 box (3.4 oz) instant pistachio pudding mix
  • 8 oz Cool Whip, thawed
  • Chopped pistachios, optional for topping

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch cake pan with nonstick spray and set it aside to prepare for the batter.
  2. Mix cake batter: In a large mixing bowl, combine the yellow cake mix, one box of instant pistachio pudding mix, eggs, vegetable oil, and the entire can of crushed pineapple including the juice. Using an electric hand mixer or stand mixer fitted with a paddle attachment, beat on medium-high speed for 1 to 2 minutes until everything is thoroughly combined.
  3. Pour batter and bake: Evenly spread the prepared batter into the greased cake pan and smooth the top with a spatula. Bake in the preheated oven for 35 to 40 minutes. The cake is done when a toothpick inserted into the center comes out clean and the edges start to pull away from the sides of the pan.
  4. Cool the cake: Remove the cake from the oven and transfer it to a wire cooling rack. Allow it to cool completely to room temperature, which should take about 1 hour.
  5. Prepare frosting: In a large bowl, whisk together the half and half, heavy cream, and the second box of instant pistachio pudding mix until combined and beginning to thicken. Let the mixture sit for 5 minutes to thicken further.
  6. Combine frosting with Cool Whip: Stir in the thawed Cool Whip thoroughly until the frosting is smooth and evenly mixed.
  7. Frost the cake: Spread the prepared pistachio pudding frosting evenly over the cooled cake surface.
  8. Chill before serving: For optimal flavor and texture, cover the cake with a lid or plastic wrap and refrigerate for 2 to 6 hours or overnight. Just before serving, optionally sprinkle chopped pistachios over the top as a garnish.

Notes

  • Do not drain the canned pineapple; the juice adds moisture and flavor to the cake.
  • Refrigerating the cake for several hours or overnight improves the texture and flavor of both cake and frosting.
  • You can substitute Cool Whip with homemade whipped cream for a fresher taste.
  • If you prefer a nut-free version, omit the chopped pistachios topping.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/pineapple-pistachio-cake-recipe/