This delightful dessert combines the nutty goodness of Easy Pistachio Pineapple Cake with the sweet, tangy flavor of pineapple, creating a cake that’s as refreshing as it is delicious. Perfect for summer gatherings or whenever you need a taste of the tropics!

I remember the first time I whipped up this cake. It was for a family barbecue, and I wanted to bring something that would stand out. The combination of pistachio and pineapple seemed like a bold choice, but it turned out to be a winner. The cake was a hit, with everyone raving about its unique flavor and moist, tender crumb. It’s now a go-to recipe for special occasions and never fails to impress.

What makes this cake truly special is the blend of textures and flavors. The pistachio pudding mix not only adds a beautiful green hue but also infuses the cake with a rich, nutty taste. The crushed pineapple keeps the cake incredibly moist and adds a burst of fruity sweetness. Topped with a creamy frosting and a sprinkle of chopped pistachios, this cake is a tropical dream come true.

Quick Overview: A Todd Wilbur-Inspired Summary

This Easy Pistachio Pineapple Cake is a tropical delight that’s sure to impress. The combination of nutty pistachio and sweet pineapple creates a moist, flavorful cake that’s perfect for any occasion. Easy to make and absolutely delicious, it’s a must-try recipe.

A Family Favorite: An Exciting Story

One sunny afternoon, I decided to experiment with some new flavors for a family barbecue. With pistachio pudding mix and a can of crushed pineapple in hand, I set out to create a cake that would be both unique and delicious. As the cake baked, the kitchen filled with a delightful aroma that drew my family in. When we finally cut into the cake, the vibrant green hue and moist, tender crumb were an instant hit. The combination of pistachio and pineapple was a refreshing surprise, and the cake quickly became a family favorite. Now, it’s a staple at our summer gatherings, bringing a taste of the tropics to every bite.

Why This Easy Pistachio Pineapple Cake?

Unique Flavor Combo: The nutty pistachio and sweet pineapple create a delightful blend.

Super Moist: Crushed pineapple keeps the cake incredibly moist.

Easy to Make: Simple ingredients and straightforward steps.

Perfect for Any Occasion: A standout dessert that’s sure to impress.

How to Make Easy Pistachio Pineapple Cake

Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Mix Cake Batter:
- In a large bowl, combine the cake mix, pistachio pudding mix, eggs, vegetable oil, club soda, and crushed pineapple (with juice). Beat on medium speed until well combined.
Bake:
- Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
Prepare Frosting:
- In a medium bowl, combine the pistachio pudding mix and crushed pineapple (with juice). Mix well. Fold in the whipped topping until well combined.
Frost the Cake:
- Spread the frosting evenly over the cooled cake. Garnish with chopped pistachios if desired.
Chill and Serve:
- Refrigerate the cake for at least an hour before serving to allow the flavors to meld and the frosting to set.

Tips For Easy Pistachio Pineapple Cake

Club Soda: Club soda helps to keep the cake light and fluffy.
Pistachios: For extra crunch, fold some chopped pistachios into the batter.
Frosting: Ensure the cake is completely cool before frosting to avoid melting the whipped topping.

Substitutions and Variations

Nuts: Substitute walnuts or almonds for pistachios if preferred.
Coconut: Add shredded coconut to the batter for a tropical twist.
Gluten-Free: Use a gluten-free cake mix.

Make a Healthier Version

Low-Fat: Use light whipped topping and replace some of the oil with applesauce.
Sugar-Free: Use sugar-free pudding mixes and a sugar substitute in the cake mix.

And there you have it! Don’t forget to let us know how your Easy Pistachio Pineapple Cake turns out, and consider checking out some of our other recipes:

Frequently Asked Questions For Easy Pistachio Pineapple Cake

Can I make this cake ahead of time? Yes, you can make the cake a day in advance and refrigerate it until ready to serve.

How do I store the cake? Store in an airtight container in the refrigerator for up to 5 days.

Can I freeze the cake? Yes, you can freeze the unfrosted cake. Thaw and frost before serving.

What can I use instead of Cool Whip? Use homemade whipped cream as a substitute.

Can I add other fruits to the cake? Yes, you can add diced mango or papaya for additional tropical flavors.

How do I prevent the cake from being too moist? Ensure you drain the crushed pineapple slightly if it seems too watery.

Can I use fresh pineapple? Yes, finely chop and crush fresh pineapple, but note that it may add more moisture.

Is there an alternative to club soda? Use sparkling water or lemon-lime soda for a similar effect.

What type of pistachios should I use? Use unsalted, shelled pistachios for the best flavor.

Can I make this cake as cupcakes? Yes, adjust the baking time to 18-22 minutes for cupcakes.

What can I serve with this cake? It pairs well with vanilla ice cream or a dollop of whipped cream.

Can I add food coloring for a more vibrant green cake? Yes, a few drops of green food coloring can enhance the cake’s color.

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PISTACHIO PINEAPPLE CAKE

Recipe by CutsfoodCourse: Cake, Dessert, Thanksgiving, Weight watchers

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

For the Cake:
1 box yellow cake mix
1 package (3.4 oz) instant pistachio pudding mix
4 large eggs
1/2 cup vegetable oil
1 cup club soda
1 can (20 oz) crushed pineapple, undrained
For the Frosting:
1 package (3.4 oz) instant pistachio pudding mix
1 can (20 oz) crushed pineapple, undrained
1 container (8 oz) whipped topping (Cool Whip), thawed
1/2 cup chopped pistachios for garnish (optional)

Directions

Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Mix Cake Batter:
In a large bowl, combine the cake mix, pistachio pudding mix, eggs, vegetable oil, club soda, and crushed pineapple (with juice). Beat on medium speed until well combined.
Bake:
Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
Prepare Frosting:
In a medium bowl, combine the pistachio pudding mix and crushed pineapple (with juice). Mix well. Fold in the whipped topping until well combined.
Frost the Cake:
Spread the frosting evenly over the cooled cake. Garnish with chopped pistachios if desired.
Chill and Serve:
Refrigerate the cake for at least an hour before serving to allow the flavors to meld and the frosting to set.

Easy Pistachio Pineapple Cake