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
