Refreshingly light and perfectly sweet, this pineapple and pistachio cake is a delicious dessert for sharing.
My family loves this pistachio pineapple cake for spring and summer. It’s easy to make because the base uses a doctored-up cake mix.
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When warm weather arrives I start craving pineapple desserts. Its bright, tropical flavor instantly feels like a mini-vacation. I’m also a fan of pistachio pudding desserts, so combining pineapple with pistachio felt natural.
The result is a moist, easy-to-make pistachio pineapple cake: tender cake studded with undrained crushed pineapple and a light, fluffy pistachio whipped topping. Using a boxed cake mix keeps the recipe quick and consistent while the pistachio pudding mix gives both flavor and a gentle green tint.
This cake is a great choice for potlucks and seasonal holidays like Easter, Mother’s Day, or summer gatherings. Serve it chilled for a refreshing finish to a meal.
Cake Mix Pineapple and Pistachio Cake
To keep the recipe simple I use a white cake mix, though yellow cake mix works fine if you prefer. A package of instant pistachio pudding mix goes into the batter and also into the whipped topping for that characteristic pistachio flavor and pale green color. If you want a brighter shade, a few drops of green food coloring will do the trick.
I add a touch of almond extract to the batter to enhance the nutty notes of the pistachio. The cake is moist from the undrained crushed pineapple, and the Cool Whip-style frosting keeps the dessert light and airy—ideal for warmer weather or after a heavy meal.
More pineapple and pistachio ideas to try:
- Pineapple Pound Cake
- Pineapple Bread with Streusel
- Soft Pineapple Cookies
- Pistachio Pudding Cookies
- No-Bake Pistachio Cream Pie
- Easy Pistachio Bread
How to Make Pistachio Pineapple Cake
The recipe is straightforward and fast to assemble.
Ingredients You’ll Need
- White cake mix (15.25 oz) — or yellow if preferred
- Instant pistachio pudding mix (3.4 oz)
- Vegetable oil (1/2 cup)
- Eggs (2)
- Almond extract (1/4 teaspoon)
- Canned crushed pineapple (20 oz, undrained)
- Milk (1 1/2 cups for frosting)
- Whipped topping such as Cool Whip (8 oz)
How to Make It:
Find the full printable recipe below
Mix the batter. In the bowl of a stand mixer or a large mixing bowl, combine the cake mix, dry pistachio pudding mix, vegetable oil, eggs, almond extract, and the undrained crushed pineapple. Mix on low for about 30 seconds, scrape the bowl, then mix on medium for a couple of minutes until combined.
Bake. Pour the batter into a greased 9×13-inch pan and bake at 350°F for about 35–37 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely.
Prepare the frosting. Whisk the milk and pistachio pudding mix in a bowl for 2–3 minutes, until the mix dissolves and the mixture begins to thicken. Let it sit a few minutes, then gently fold in the whipped topping until smooth and evenly colored.
Frost and chill. Spread the pistachio whipped topping over the cooled cake. Refrigerate the cake for about two hours to let the frosting set slightly. Just before serving, garnish with chopped pistachios if you like.
Notes and Adaptations
- You can stir chopped pistachios into the batter or sprinkle them over the frosting for texture and visual appeal.
- Serve this cake chilled. Store leftovers covered in the refrigerator for 3–5 days.
- For a brighter green color, add a few drops of green food coloring to the batter or frosting.
- Yellow cake mix can be used in place of white if preferred.
- If you only have a 13.25-ounce cake mix, it will still work; the texture and bake time are similar.
Recommended Equipment
- Stand mixer or electric hand mixer with mixing bowl
- 9×13″ baking pan
- Offset spatula or rubber spatula for spreading frosting
Pistachio Pineapple Cake
Ingredients
For the Cake:
- 15.25 ounce white cake mix
- 3.4 ounce instant pistachio pudding mix
- 1/2 cup vegetable oil
- 2 eggs
- 1/4 teaspoon almond extract
- 20 ounce canned crushed pineapple (undrained)
For the Frosting:
- 1 1/2 cups milk
- 3.4 ounce instant pistachio pudding mix
- 8 ounces whipped topping (such as Cool Whip)
- chopped pistachios, for garnish (optional)
Instructions
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Preheat oven to 350°F. Grease a 9×13″ baking pan with nonstick spray and set aside.
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In a stand mixer (or large bowl with a handheld mixer), combine cake mix, dry pistachio pudding mix, vegetable oil, eggs, almond extract, and undrained crushed pineapple.
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Mix on low for about 30 seconds, scrape the sides, then mix on medium for 1–2 minutes until well combined.
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Pour the batter into the prepared pan, spreading it evenly.
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Bake 35–37 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
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To make the frosting, whisk milk and pistachio pudding mix for 2–3 minutes until beginning to thicken. Let sit a few minutes, then fold in whipped topping until uniform.
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Spread the frosting over the cooled cake and refrigerate about two hours to set. Sprinkle with chopped pistachios if desired, slice, and serve.
Notes
- Chopped pistachios make a nice garnish or mix-in.
- Keep leftovers refrigerated for 3–5 days.
- Add green food coloring for a brighter color if desired.
- Yellow cake mix can be substituted for white.
- A slightly smaller cake mix (13.25 oz) will also work if that’s what you have.
Equipment
Nutrition
Nutrition info is automatically calculated and is not guaranteed for accuracy.
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