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.