Why You’ll Love This Recipe
What makes Tropical Pistachio Pineapple Cake truly special is the unexpected harmony of its ingredients. The cake blends the juicy sweetness of pineapple with the rich, earthy flavor of pistachios, creating a texture that’s both moist and slightly crunchy. The pistachio pudding mix gives the cake a delicate nutty flavor, while the pineapple adds a burst of refreshing tropical sweetness. Topped with a light and fluffy pistachio frosting and garnished with chopped pistachios, this cake is an exotic and delicious experience that feels both decadent and refreshing. It’s an ideal dessert for any summer occasion or whenever you need a taste of paradise.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
The Cake:
- 1 box (15.25 oz) yellow cake mix
- 1 box (3.4 oz) instant pistachio pudding mix
- ½ cup canola or vegetable oil
- 3 large eggs
- 1 can (20 oz) crushed pineapple, with juice (do not drain)
The Pistachio Pudding Frosting:
- ¾ cup half and half
- ½ cup heavy cream
- 1 box (3.4 oz) instant pistachio pudding mix
- 8 oz Cool Whip, thawed
- Chopped pistachios (optional, for garnish)
Directions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray to ensure the cake doesn’t stick.
2. Prepare the Cake Batter
In a large mixing bowl, combine the yellow cake mix, pistachio pudding mix, oil, eggs, and the entire can of crushed pineapple with its juice. The pineapple adds moisture and sweetness, making the cake tender and flavorful.
3. Mix Until Smooth
Using a handheld or stand mixer, beat the mixture on medium-high speed for about 2 minutes until smooth and well-combined. The batter should have a thick consistency and a pale green color from the pistachio pudding mix.
4. Bake the Cake
Pour the batter into the prepared baking pan and spread it out evenly. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool Completely
Transfer the cake to a wire rack and let it cool completely. This is important to ensure that the frosting sets properly and doesn’t melt when spread over the cake.
6. Make the Pistachio Frosting
In a mixing bowl, whisk together the half-and-half, heavy cream, and pistachio pudding mix for about 1–2 minutes until fully combined. Let the mixture sit for 5 minutes to thicken.
7. Add the Cool Whip
Gently fold in the Cool Whip until the mixture is smooth and fluffy. This will give the frosting a light, airy texture with a subtle pistachio flavor.
8. Frost the Cake
Once the cake is completely cooled, spread the pistachio frosting evenly over the top. Use a spatula to smooth it out and cover the entire surface.
9. Chill Before Serving
Cover the frosted cake with foil or a lid and refrigerate for at least 4–6 hours, or overnight if possible. Chilling the cake helps the flavors meld together and allows the frosting to set perfectly.
10. Garnish & Serve
Just before serving, sprinkle chopped pistachios over the top of the cake for added crunch and a pop of color. Slice, serve, and enjoy the tropical goodness!
Servings and Timing
- Servings: 12-16 (depending on portion size)
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50 minutes + chilling time (4–6 hours)
Variations
- Frosting Alternative: You can substitute Cool Whip with whipped cream for a fresher, lighter option.
- Pineapple Variation: If you prefer fresh pineapple, you can use crushed fresh pineapple instead of canned for a more natural flavor.
- Nuts: Add chopped walnuts or almonds to the cake batter for an extra nutty texture in the cake itself.
- Dairy-Free Option: To make the cake dairy-free, use dairy-free whipped topping and a dairy-free milk like almond or coconut milk.
Storage/Reheating
- Storage: Store any leftover cake in the refrigerator, covered with plastic wrap or foil, for up to 3 days.
- Reheating: While this cake is best enjoyed chilled, you can warm it slightly in the microwave (without the frosting) for a soft texture, though the frosting may soften when reheated.
FAQs
1. Can I use a different type of cake mix?
Yes! If you prefer, you can use a white or butter cake mix instead of yellow cake mix. However, the yellow cake mix gives the cake a slight richness that complements the pistachio flavor.
2. Can I make this cake in advance?
Yes, this cake is perfect for making ahead. It actually benefits from resting in the fridge for a few hours or overnight to allow the flavors to meld together and the frosting to set.
3. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to crush it and include the juice to maintain the cake’s moisture. Canned pineapple tends to be juicier, so fresh pineapple may slightly change the texture.
4. Can I use a different nut for the frosting or garnish?
Yes, you can swap pistachios with chopped almonds, walnuts, or even macadamia nuts if you prefer. Keep in mind, though, that pistachios offer a unique flavor that complements the tropical taste of the cake.
5. How do I prevent the cake from becoming too dense?
Ensure that you mix the cake batter just until it’s combined. Overmixing can result in a dense cake. Also, make sure not to overbake; check the cake with a toothpick for doneness.
6. Is there a non-dairy version of this cake?
Yes, to make it dairy-free, use a non-dairy whipped topping (like coconut whipped cream) and substitute the heavy cream and half-and-half with non-dairy milk alternatives such as almond or coconut milk.
7. Can I freeze Tropical Pistachio Pineapple Cake?
Yes, you can freeze the cake before frosting it. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2-3 months. Thaw it in the fridge overnight before frosting and serving.
8. Can I skip the pistachio pudding mix in the frosting?
While the pistachio pudding mix is what gives the frosting its unique flavor, you can skip it if you prefer a more neutral frosting. Instead, use more whipped cream and sweeten it to taste.
9. What type of frosting should I use if I don’t want pistachio flavor?
If you prefer a different flavor profile, you can make a cream cheese frosting or coconut frosting instead. Both would pair beautifully with the pineapple in the cake.
10. How do I add more tropical flavor to the cake?
Consider adding shredded coconut to the cake batter for an added layer of tropical flavor. You could also drizzle a bit of coconut milk over the cake after it’s baked for extra richness.
Conclusion
Tropical Pistachio Pineapple Cake is a refreshing and indulgent dessert that captures the essence of summer. With its balance of sweet pineapple, nutty pistachios, and a light, fluffy frosting, it’s the perfect cake to brighten up any occasion. Whether you’re serving it at a festive gathering or enjoying it on a quiet afternoon, this cake will transport you to a tropical paradise with every bite.
Tropical Pistachio Pineapple Cake for Summer Bliss
Tropical Pistachio Pineapple Cake is a deliciously tropical treat blending the brightness of pineapple with the rich, nutty depth of pistachios, creating a moist, flavorful cake with a light, fluffy pistachio frosting.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50 minutes + chilling time (4–6 hours)
- Yield: 12-16 servings (depending on portion size)
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Ingredients
1 box (15.25 oz) yellow cake mix
1 box (3.4 oz) instant pistachio pudding mix
½ cup canola or vegetable oil
3 large eggs
1 can (20 oz) crushed pineapple, with juice (do not drain)
¾ cup half and half
½ cup heavy cream
1 box (3.4 oz) instant pistachio pudding mix
8 oz Cool Whip, thawed
Chopped pistachios (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray to ensure the cake doesn’t stick.
- Prepare the Cake Batter: In a large mixing bowl, combine the yellow cake mix, pistachio pudding mix, oil, eggs, and the entire can of crushed pineapple with its juice.
- Mix Until Smooth: Using a handheld or stand mixer, beat the mixture on medium-high speed for about 2 minutes until smooth and well-combined.
- Bake the Cake: Pour the batter into the prepared baking pan and spread it out evenly. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Transfer the cake to a wire rack and let it cool completely.
- Make the Pistachio Frosting: In a mixing bowl, whisk together the half-and-half, heavy cream, and pistachio pudding mix for 1–2 minutes. Let the mixture sit for 5 minutes to thicken.
- Add the Cool Whip: Gently fold in the Cool Whip until the mixture is smooth and fluffy.
- Frost the Cake: Once the cake is completely cooled, spread the pistachio frosting evenly over the top.
- Chill Before Serving: Cover the frosted cake and refrigerate for at least 4–6 hours or overnight to allow the flavors to meld and the frosting to set.
- Garnish & Serve: Just before serving, sprinkle chopped pistachios over the top for added crunch. Slice, serve, and enjoy!
Notes
For a lighter frosting, you can substitute Cool Whip with whipped cream.
You can use fresh pineapple instead of canned, but make sure to crush it and include the juice.
This cake is best enjoyed chilled, but you can warm it slightly for a soft texture, though the frosting may soften.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 29g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
