Quick Description
This Pistachio Pineapple Cake is a moist, flavorful dessert that’s incredibly easy to make. The yellow cake mix is enhanced with instant pistachio pudding mix and crushed pineapple, creating a unique, delicious cake with tropical sweetness and a nutty twist. Perfect for any occasion, this cake is sure to impress!
Servings & Timing
- Servings: 12–16 slices
- Prep Time: 5 minutes
- Cook Time: 30–35 minutes
- Total Time: 35–40 minutes
Ingredients List
- 1 box yellow cake mix
- 1 package (3.4 oz) instant pistachio pudding mix
- 1 can (20 oz) crushed pineapple with juice (no draining)
- 3 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
Step 2: Mix the Ingredients
In a large bowl, combine the yellow cake mix, pistachio pudding mix, eggs, vegetable oil, and the entire can of crushed pineapple (with juice).
Stir the mixture until all ingredients are well incorporated and a smooth batter forms.
Step 3: Pour into the Pan
Pour the batter into the prepared baking pan. Spread it evenly with a spatula.
Step 4: Bake
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
The cake should be golden brown on top.
Step 5: Cool and Serve
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serve as is, or top with whipped cream, frosting, or chopped pistachios for extra flair.
Additional Notes
- Frosting Option: If you prefer a frosted cake, top with a simple whipped cream or cream cheese frosting for extra creaminess.
- Flavor Boost: Add a handful of chopped pistachios to the batter for a bit of crunch.
- Fruit Variations: You can substitute pineapple with other fruits like peaches or mandarin oranges for a different flavor profile.
Dietary Info
- Vegetarian
- Can be made dairy-free with dairy-free cake mix and non-dairy whipped topping.
- Low in Sugar: This cake uses only the natural sweetness from the pineapple.
Recipe Variations & Serving Suggestions
- Tropical Twist: Add shredded coconut to the batter for a more tropical flavor.
- Pistachio Frosted Cake: Use pistachio-flavored frosting or a cream cheese frosting to top the cake for extra richness.
- Cake Pops: Turn this cake into cake pops by crumbling the cooled cake and mixing it with frosting to form small balls, then dipping them in melted chocolate.
Storage & Make-Ahead
- Fridge: Store in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze slices of cake for up to 1 month. Thaw in the fridge overnight before serving.
FAQs
Q: Can I make this cake without the pudding mix?
While the pudding mix adds moisture and flavor, you can substitute with vanilla pudding mix if needed, though the pistachio flavor won’t be as strong.
Q: Can I use a different type of cake mix?
Yes! You can try a white or butter cake mix, though the yellow cake mix adds a rich flavor that complements the pistachio and pineapple.
Q: Can I substitute the pineapple with other fruits?
Yes, try using canned peaches or mandarin oranges, but make sure to keep the juice in to maintain the moist texture.
