Easy Pistachio Pineapple Cake

This sweet and tropical pistachio pineapple cake combines the nutty flavor of pistachios with juicy pineapple for a refreshing dessert that's perfect for spring and summer gatherings. The light texture paired with creamy frosting creates an irresistible combination that disappears quickly at potlucks.

I first made this cake for my sister's garden party last summer, and it became an instant hit. The vibrant green color and tropical flavor made it the perfect centerpiece for our outdoor celebration.

Ingredients

• Angel food cake mix: Creates a light airy base that perfectly complements the heavier frosting
• Pistachio pudding mix: Adds the distinctive nutty flavor and beautiful green color without needing to shell dozens of pistachios
• Vegetable oil: Ensures the cake stays moist for days after baking
• Eggs: Provide structure and richness to balance the sweetness
• Crushed pineapple with juice: Infuses tropical flavor throughout while adding incredible moisture
• Cool Whip: Creates a fluffy stable frosting that won't melt quickly at room temperature
• Whole milk: Helps activate the pudding for the frosting base
• Chopped pistachios: Add visual appeal and extra crunch as a garnish

Step-by-Step Instructions

Prepare Your Oven and Pan:

Preheat your oven to 350°F and thoroughly grease a 9x13 baking dish to prevent sticking. Make sure to get into the corners where cake tends to stick.

Mix The Batter:

In a large bowl combine the angel food cake mix with pistachio pudding powder first to distribute the dry ingredients evenly. Add the vegetable oil and eggs one at a time mixing until incorporated. Finally fold in the entire can of crushed pineapple including all juice until you have a uniform pale green batter.

Bake To Perfection:

Pour the batter into your prepared baking dish spreading it evenly to the corners. Bake for 30 to 35 minutes until the center springs back when touched or a toothpick inserted in the middle comes out clean. The edges will pull slightly away from the pan when fully baked.

Create The Frosting:

While the cake cools completely whisk together the second box of pistachio pudding and cold whole milk in a large bowl until it begins to thicken about 2 minutes. Gently fold in the thawed Cool Whip using a rubber spatula maintaining as much air as possible for a fluffy texture.

Frost And Garnish:

Once the cake has cooled completely spread the pistachio frosting in an even layer over the top. If desired sprinkle chopped pistachios across the surface for added texture and visual appeal. Refrigerate for at least 2 hours before serving to allow the flavors to meld.

The crushed pineapple is truly the secret weapon in this recipe. My grandmother first introduced me to adding fruit to cake mixes in the 1980s and this particular combination reminds me of her summer desserts on the patio. Everyone always wonders what makes it so moist and the pineapple provides both flavor and the perfect texture.

Make It Your Own

This pistachio pineapple cake welcomes customization based on your preferences. For a more pronounced pistachio flavor fold 1/2 cup finely chopped pistachios directly into the batter. If pineapple isn't your favorite try substituting drained crushed mandarin oranges which pair beautifully with the pistachio flavor while maintaining the moisture level.

Storage Solutions

This cake actually improves after a day in the refrigerator as the flavors continue to develop. Store covered in the refrigerator for up to 5 days. The cake also freezes beautifully for up to 3 months wrapped first in plastic wrap then in foil. Thaw overnight in the refrigerator for best results.

Serving Suggestions

While this cake is wonderful on its own try serving it with a scoop of vanilla ice cream for a delightful contrast of temperatures. For a beautiful presentation plate individual slices with a small dollop of additional whipped cream and a few fresh berries for color. When serving at parties cut into smaller pieces as this rich cake goes further than you might expect.

The History Behind The Cake

This style of cake which combines boxed mixes with fruit became popular in American kitchens during the 1950s and 1960s when convenience products were revolutionizing home cooking. The pistachio pudding version gained popularity in the 1970s when instant pudding varieties expanded beyond vanilla and chocolate. Today this retro dessert continues to charm new generations with its unique flavor profile and ease of preparation.

Frequently Asked Questions

→ Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple, but you will need about 20 ounces of finely crushed pineapple along with some fresh juice for the required moisture.

→ Is there an alternative to cool whip for the frosting?

Yes, you can use freshly whipped cream as a substitute for cool whip. Whip heavy cream with a bit of powdered sugar until stiff and proceed with the recipe.

→ Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. Store it in the fridge, covered, to keep it fresh and chilled for serving.

→ How do I prevent the cake from sticking to the pan?

Grease your baking dish thoroughly with butter or non-stick spray. You can also line the bottom with parchment paper for easier removal.

→ Can this dessert be made gluten-free?

Yes, substitute the angel food cake mix with a gluten-free version and ensure the pudding mix is also gluten-free.