Pistachio Pineapple Cake Recipe

Transport your taste buds to a tropical paradise with this luscious Pistachio Pineapple Cake 🍍🎂🌰. The delightful combination of moist yellow cake, vibrant pistachio pudding, and juicy pineapple creates a dessert that’s both refreshing and indulgent. This cake is perfect for any celebration, whether it’s a summer barbecue, a birthday party, or just a sweet treat to brighten up your day.

The magic of this cake lies in its harmonious blend of flavors and textures. The pistachio pudding mix not only adds a beautiful green hue but also infuses the cake with a rich, nutty flavor. The crushed pineapple keeps the cake incredibly moist and adds bursts of fruity sweetness in every bite. Topped with a creamy Cool Whip frosting mixed with more pistachio pudding and pineapple, this cake is a feast for both the eyes and the palate.

Baking this Pistachio Pineapple Cake is as easy as it is rewarding. With just a few simple ingredients, you can whip up a show-stopping dessert that will impress your friends and family. The combination of pistachios and pineapple creates a unique and memorable flavor profile that will leave everyone asking for seconds. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to become a favorite in your repertoire.

Pistachio Pineapple Cake Recipe 🍍🎂🌰

Ingredients:

1 package pistachio pudding mix (3.4 oz)
1 box yellow cake mix (15.25 oz)
4 eggs
1/2 cup vegetable oil
1 can crushed pineapple (20 oz), undrained
1 cup chopped pistachios (optional)
1 container Cool Whip (8 oz), thawed
1 package instant pistachio pudding mix (3.4 oz) for frosting
1 can crushed pineapple (8 oz), drained, for frosting

Instructions:

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, combine the pistachio pudding mix, yellow cake mix, eggs, vegetable oil, and the can of undrained crushed pineapple. Mix until well blended.
Fold in the chopped pistachios if using.
Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
For the frosting, combine the Cool Whip, instant pistachio pudding mix, and drained crushed pineapple. Mix until smooth.
Spread the frosting evenly over the cooled cake. Refrigerate for at least 1 hour before serving. Enjoy!