Simple Pineapple Pistachio Cake
This easy Pineapple Pistachio Cake calls for only five ingredients: cake mix, pistachio pudding, crushed pineapple, eggs, and oil. It’s topped with a light and airy pistachio pudding frosting that’s just as easy to make.
If you’re a fan of pistachio desserts, this no-bake pistachio cheesecake pie is a must-try as well!
Using a cake mix as the base for a quick dessert is one of my favorite shortcuts. You’d never guess that this moist, flavorful pistachio cake starts with a boxed cake mix and instant pudding—it’s just that good.
Now, I’ll admit: I’m not usually a fan of boxed cake mixes when prepared as directed. But this one? With the addition of crushed pineapple and pistachio pudding, it becomes absolutely luscious and irresistible.
The flavors of pistachio pudding, crushed pineapple, and buttery yellow cake mix come together beautifully in this easy pineapple pistachio cake.
So here it is—the Pineapple Pistachio Cake! This delightful dessert is not only incredibly tasty, but also quick and simple to make.
Ingredients for the Cake:
- 1 box of angel food cake mix
- 1 box (3.4 oz) pistachio instant pudding mix
- 1 ½ cups vegetable oil
- 3 eggs
- 1 can (20 oz) crushed pineapple (reserve the juice)
Ingredients for the Frosting:
- 1 tub (8 oz) whipped topping (Cool Whip), cold
- ¾ cup whole milk
- 1 box (3.4 oz) pistachio instant pudding mix
- Chopped pistachios (for garnish and extra crunch)
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- In a large bowl, combine the cake mix, pudding mix, oil, eggs, and crushed pineapple (with its juice). Whisk everything together until the batter is smooth and lump-free.
- Pour the batter into the prepared dish and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely.
- For the frosting: In a bowl, mix the pudding mix with the milk. Once it starts to thicken, fold in the chilled whipped topping.
- Spread the velvety frosting over the cooled cake. Chill in the refrigerator for at least 2 hours.
- Just before serving, sprinkle with chopped pistachios for extra flavor and crunch.