Pistachio Pineapple Cake
This Pistachio Pineapple Cake is a light, airy dessert with a bright tropical twist — and it couldn’t be easier to prepare. A soft angel food cake base is infused with nutty pistachio flavor and sweet crushed pineapple, creating a moist, flavorful crumb. Finished with a simple, creamy topping and a sprinkle of chopped pistachios, it’s as pretty as it is delicious.
Pistachio Pineapple Cake
Ingredients
For the Cake
| Ingredient | Quantity |
|---|---|
| Angel food cake mix | 1 box |
| Pistachio pudding mix | 1 box (3.4 oz) |
| Vegetable oil | ½ cup |
| Eggs | 3 |
| Crushed pineapple with juice | 1 can (20 oz) |
For the Frosting
| Ingredient | Quantity |
|---|---|
| Cool Whip, thawed | 1 tub (8 oz) |
| Whole milk | ⅔ cup |
| Pistachio pudding mix | 1 box (3.4 oz) |
| Chopped pistachios | For garnish |
Instructions
Step 1: Prepare the Batter
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large mixing bowl, combine the angel food cake mix, pistachio pudding mix, vegetable oil, eggs, and crushed pineapple with its juices. Beat until smooth and fully blended.
Step 2: Bake
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
Step 3: Make the Frosting
In a bowl, whisk together the second box of pistachio pudding mix and the milk until thickened.
Gently fold in the Cool Whip until smooth and fluffy.
Step 4: Frost and Chill
Spread the frosting evenly over the cooled cake. Refrigerate for at least 2 hours before serving.
Garnish with chopped pistachios if desired.
✨ Light, creamy, and bursting with tropical flavor — this Pistachio Pineapple Cake is perfect for potlucks, holidays, or any time you want an easy, crowd-pleasing dessert.
