Pistachio Pineapple Cake – A Retro Dessert That Never Goes Out of Style

Some desserts don’t need reinvention. They don’t chase trends or rely on complicated techniques. They simply work — every single time. Pistachio Pineapple Cake is one of those timeless recipes. Light, fluffy, slightly nutty, and bursting with tropical pineapple flavor, it’s the kind of cake that instantly brings back memories of family gatherings, handwritten recipe cards, and desserts that disappeared faster than they could cool.

This cake is famously easy, almost foolproof, and unapologetically nostalgic. It starts with a simple cake mix, gets its signature flavor from pistachio pudding, and stays unbelievably moist thanks to crushed pineapple. Finished with a creamy pistachio frosting, it’s sweet without being heavy and perfect for potlucks, holidays, or last-minute guests.

If you’re looking for a dessert that feels comforting, familiar, and guaranteed to please, this is the one.

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Pistachio Pineapple Cake

Ingredients

For the Cake

• 1 box yellow or white cake mix

• 1 box (3.4 oz) pistachio instant pudding mix

• 3 large eggs

• ½ cup vegetable oil

• 1 can (20 oz) crushed pineapple with juice

For the Frosting

• 1 tub (8 oz) whipped topping, thawed

• ⅔ cup cold milk

• 1 box (3.4 oz) pistachio instant pudding mix

• Optional: chopped pistachios or shredded coconut for garnish

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Instructions

1) Mix the Cake

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. In a large mixing bowl, combine the cake mix, pistachio pudding mix, eggs, oil, and crushed pineapple (juice included).

3. Beat until smooth and well combined. The batter will be thick and pale green.

2) Bake

1. Pour the batter evenly into the prepared pan.

2. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

3. Let the cake cool completely before frosting.

3) Make the Frosting

1. In a bowl, whisk together the pistachio pudding mix and cold milk until slightly thickened.

2. Gently fold in the whipped topping until smooth and fluffy.

4) Frost & Chill

1. Spread the frosting evenly over the cooled cake.

2. Sprinkle with chopped pistachios or coconut if desired.

3. Refrigerate for at least 1 hour before serving for best texture and flavor.

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Why This Cake Works

• Pineapple juice replaces extra liquid, keeping the cake ultra-moist

• Pistachio pudding adds flavor and softness without extra effort

• No buttercream needed — the frosting stays light and refreshing

• Perfect make-ahead dessert, even better after chilling

This is the kind of cake that tastes like it’s been made for decades — because it has.

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Tips for the Best Pistachio Pineapple Cake

• Use instant pudding, not cook-and-serve

• Don’t drain the pineapple — the juice is essential

• Chill before serving to help the frosting set

• For cleaner slices, wipe the knife between cuts

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Serving Suggestions

• Serve cold on a warm day for a refreshing dessert

• Pair with coffee or iced tea

• Cut into small squares for potlucks — it goes fast

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FAQ – Pistachio Pineapple Cake

Can I use fresh pineapple instead of canned?

Canned crushed pineapple works best because of the juice consistency. Fresh pineapple won’t provide the same moisture unless blended and measured carefully.

Does this cake taste strongly like pistachio?

It’s mild and balanced. The pistachio flavor is nutty and subtle, not overpowering.

Can I make this cake a day ahead?

Yes — it’s actually better the next day. The flavors meld and the cake stays moist.