Why You’ll Love This Recipe
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Unique Flavor Combination: The combination of pistachios and pineapple creates a deliciously unexpected flavor profile that’s both sweet and nutty.
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Moist and Tender: The addition of pineapple ensures that this cake is super moist, while the pistachios add a subtle crunch and richness.
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Easy to Make: This cake is quick and simple to prepare, requiring just a few ingredients and minimal effort.
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Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a weeknight treat, this cake fits every occasion and is sure to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
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1 box (15.25 oz) yellow cake mix
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1 box (3.4 oz) instant pistachio pudding mix (dry)
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1/2 cup vegetable oil
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4 large eggs
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1 can (8 oz) crushed pineapple, drained (reserve the juice)
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1/2 cup of the reserved pineapple juice
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1 teaspoon vanilla extract
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1/2 cup chopped pistachios (optional, for added texture)
For the Frosting:
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8 oz cream cheese, softened
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1/2 cup unsalted butter, softened
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2 cups powdered sugar
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1 teaspoon vanilla extract
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1/4 cup crushed pistachios (for garnish)
Directions
Make the Cake:
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Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.
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Prepare the Cake Batter: In a large mixing bowl, combine the cake mix, pistachio pudding mix, vegetable oil, eggs, drained crushed pineapple, 1/2 cup of the reserved pineapple juice, and vanilla extract. Beat on medium speed for about 2 minutes, until the batter is well combined and smooth.
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Add the Pistachios: If using chopped pistachios, fold them into the batter for an extra nutty crunch.
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Bake the Cake: Pour the batter into the prepared baking dish and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely in the pan.
Make the Frosting:
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Prepare the Frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, 1/2 cup at a time, until fully incorporated. Add the vanilla extract and beat for an additional 2-3 minutes until fluffy and smooth.
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Frost the Cake: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.
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Garnish and Serve: Garnish the frosted cake with crushed pistachios for added texture and flavor. Cut into squares and serve!
Servings and Timing
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Servings: 12-16, depending on portion size
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Preparation Time: 10 minutes
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Baking Time: 30-35 minutes
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Total Time: 45-50 minutes (including cooling time)
Variations
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Add Coconut: For a tropical twist, add 1/2 cup of shredded coconut to the cake batter.
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Add More Pineapple: If you love pineapple, you can fold in a little extra pineapple into the batter or add pineapple chunks for a chunkier texture.
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Use Different Nuts: If you prefer a different nut, try using almonds or walnuts for a different flavor profile.
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Gluten-Free Version: Use a gluten-free cake mix and ensure your pistachio pudding is gluten-free for a gluten-free variation.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 4-5 days. The cake stays moist and delicious for several days.
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Freezing: You can freeze the unfrosted cake by wrapping it tightly in plastic wrap and foil. Thaw in the refrigerator overnight before frosting and serving. The frosted cake can also be frozen but may lose some of its texture after thawing.
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Reheating: This cake is best served chilled or at room temperature. To reheat, warm individual slices in the microwave for 10-15 seconds.
FAQs
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but you’ll need to finely chop it and make sure to drain any excess juice.
Can I make this cake ahead of time?
Yes, this cake can be made ahead of time. Prepare the cake and store it in the refrigerator (unfrosted) for up to 2 days before frosting and serving.
Can I use sugar-free cake mix or pudding?
Yes, you can use sugar-free cake mix and pudding to make a lower-sugar version of this cake.
How can I make this cake more flavorful?
For more intense flavor, add a tablespoon of almond extract to the cake batter, or a little lemon zest to the frosting for a bright, citrusy twist.
Can I make this cake without frosting?
Yes, the cake is delicious on its own, but the cream cheese frosting adds a wonderful richness and balance to the sweetness of the cake.
Conclusion
Pistachio Pineapple Cake is an easy-to-make, flavorful dessert that brings a unique twist to traditional cake recipes. The combination of moist cake, sweet pineapple, and creamy frosting is a hit every time. Whether you’re looking for a special treat for a celebration or just a sweet snack, this cake is sure to be a crowd-pleaser. Enjoy every nutty, tropical bite!
Pistachio Pineapple Cake
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 45-50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Pistachio Pineapple Cake is a moist and flavorful dessert combining the rich, nutty taste of pistachios with the sweet tropical flavor of pineapple. With a creamy frosting and an optional pistachio garnish, this easy-to-make cake is perfect for any occasion. Its unique combination of flavors will be a crowd-pleaser for birthdays, holidays, or casual gatherings.
Ingredients
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1 box (15.25 oz) yellow cake mix
-
1 box (3.4 oz) instant pistachio pudding mix (dry)
-
1/2 cup vegetable oil
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4 large eggs
-
1 can (8 oz) crushed pineapple, drained (reserve the juice)
-
1/2 cup of the reserved pineapple juice
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1 teaspoon vanilla extract
-
1/2 cup chopped pistachios (optional, for added texture)
For the Frosting:
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8 oz cream cheese, softened
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1/2 cup unsalted butter, softened
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2 cups powdered sugar
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1 teaspoon vanilla extract
- 1/4 cup crushed pistachios (for garnish)
Instructions
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Make the Cake:
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper. In a large mixing bowl, combine the cake mix, pistachio pudding mix, vegetable oil, eggs, drained crushed pineapple, 1/2 cup of the reserved pineapple juice, and vanilla extract. Beat on medium speed for about 2 minutes, until smooth and combined. -
Add the Pistachios:
If using chopped pistachios, fold them into the batter for extra texture. -
Bake the Cake:
Pour the batter into the prepared baking dish and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan. -
Make the Frosting:
In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, 1/2 cup at a time, until fully incorporated. Add the vanilla extract and beat for an additional 2-3 minutes until fluffy. -
Frost the Cake:
Once the cake has cooled, spread the cream cheese frosting evenly over the top. -
Garnish and Serve:
Garnish the frosted cake with crushed pistachios for added flavor and texture. Cut into squares and serve!
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4-5 days. The cake stays moist and delicious for several days.Freezing: Freeze the unfrosted cake by wrapping it tightly in plastic wrap and foil. Thaw overnight in the refrigerator before frosting. The frosted cake can also be frozen, but may lose some of its texture after thawing.
