Pineapple Pistachio Cake with Pistachio Frosting
A delightfully simple yet indulgent dessert, this Pineapple Pistachio Cake comes together using just five primary ingredients. Infused with the tropical essence of crushed pineapple and the nutty flavor of pistachio pudding, this cake is complemented by a silky, fluffy pistachio frosting made with Cool Whip and cream. Perfect for gatherings or a quick treat, this cake delivers richness and flavor with minimal effort.
Pin it to remember it!
Print Recipe
Servings: 16 slices
Ingredients
For the Cake
- 3 large eggs
- 1 package 15.25 oz yellow cake mix
- 1/2 cup neutral oil such as vegetable or canola
- 1 container 20 oz crushed pineapple, including juice
- 1 small box 3.4 oz instant pistachio-flavored pudding mix
For the Frosting
- 1/2 cup heavy whipping cream
- 1 box 3.4 oz instant pistachio pudding mix
- 8 ounces frozen whipped topping thawed
- 3/4 cup half-and-half
- Finely chopped pistachios optional, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch rectangular baking dish with non-stick spray.
- In a large bowl or the bowl of a stand mixer, combine the yellow cake mix, pistachio pudding powder, eggs, crushed pineapple (with juice), and oil.
- Beat the mixture on medium-high speed using a handheld or stand mixer for about 2 minutes, or until the batter is fully blended and smooth.
- Transfer the batter into the prepared baking dish and level the top with a spatula.
- Place the pan in the oven and bake for approximately 35 to 40 minutes, or until a toothpick inserted into the center of the cake emerges clean.
- Remove from oven and allow the cake to cool entirely on a wire rack before applying the frosting.
Prepare the Frosting
- In a mixing bowl, whisk together the half-and-half, heavy cream, and pistachio pudding mix until smooth and thickened, about 1 to 2 minutes. Let it stand for 5 minutes to set further.
- Gently fold in the thawed whipped topping until evenly incorporated into the pudding mixture.
- Once the cake has cooled completely, spread the pistachio frosting evenly over the surface.
- If desired, sprinkle finely chopped pistachios across the top for garnish.
- Cover the cake with foil or a fitted lid and refrigerate for 4 to 6 hours, or overnight for enhanced flavor and texture.
Notes
Frosting Consistency: For best texture, using both half-and-half and heavy cream is recommended, as the combination provides ideal richness and stability. Alternatively, all heavy cream or all half-and-half may be used, but results may vary slightly in texture and taste.
Cake Mix Options: While yellow cake mix yields optimal flavor, vanilla or white cake mix may be substituted with similarly pleasing outcomes.
Chilling: Although optional, refrigeration is advised to allow flavors to meld and the frosting to firm up, enhancing the overall experience.