Refreshingly light and perfectly sweet, this pineapple and pistachio cake is a delicious dessert for sharing.
My family loves this pistachio pineapple cake in spring and summer. It’s easy to make because the base is a doctored-up cake mix.
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When warmer weather arrives, I start craving pineapple desserts. The bright, tropical flavor instantly lifts the mood and makes any gathering feel special. I’m also a big fan of pistachio pudding desserts — their nutty flavor pairs wonderfully with pineapple.
The combination of crushed pineapple in the cake and pistachio pudding in the batter and frosting creates a moist, flavorful cake with a pale green hue from the pudding. A touch of almond extract amplifies the pistachio notes, bringing the flavors together without overpowering the pineapple.
This recipe uses a white cake mix to keep things simple, though a yellow mix works just as well. If you want a more vivid green, add a few drops of food coloring to the batter.
The finished cake is topped with a light pistachio whipped cream frosting made from instant pistachio pudding and whipped topping. Chilling the frosted cake for a couple of hours firms the topping slightly and makes it easy to slice. For a finishing touch, sprinkle chopped pistachios on top before serving.
Cake Mix Pineapple and Pistachio Cake
Using a boxed cake mix keeps the recipe quick and reliable. Instant pistachio pudding in both the cake and frosting gives the cake its signature flavor and gentle green color. The cake’s texture is tender and moist thanks to the undrained crushed pineapple, making it a great option for warm-weather gatherings or potlucks.
This dessert is especially nice for holidays like Easter, Mother’s Day, and summer cookouts — light enough after a hearty meal but satisfying as a sweet finish.
How to Make Pistachio Pineapple Cake
Simple steps and pantry-friendly ingredients make this an easy recipe to prepare.
Ingredients You’ll Need
- White cake mix (15.25 oz) — or yellow if you prefer
- Instant pistachio pudding mix (3.4 oz) for the cake and frosting
- Vegetable oil (1/2 cup)
- Eggs (2)
- Almond extract (1/4 teaspoon)
- Crushed pineapple (20 oz can, undrained)
- Milk (1 1/2 cups) for the frosting
- Whipped topping (8 oz, such as Cool Whip)
- Optional: chopped pistachios for garnish
How to Make It:
Mix the batter. Preheat the oven to 350°F and grease a 9×13″ pan. In the bowl of a stand mixer (or a large bowl with a hand mixer), combine the cake mix, dry pistachio pudding mix, vegetable oil, eggs, almond extract, and undrained crushed pineapple. Mix on low for about 30 seconds, scrape the bowl, then mix on medium for another 1–2 minutes until combined.
Bake. Pour the batter into the prepared pan and spread it evenly. Bake 35–37 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool completely.
Prepare the frosting. Whisk together 1 1/2 cups milk and the pistachio pudding mix in a medium bowl for 2–3 minutes until the pudding mix begins to dissolve and thicken. Let it sit for a few minutes, then gently fold in the whipped topping until the frosting is uniform in color and texture.
Frost and chill. Spread the frosting evenly over the cooled cake, then refrigerate for about two hours so the topping firms up slightly. Before serving, sprinkle with chopped pistachios if desired.
Notes and Adaptations
- Add chopped pistachios to the batter or sprinkle them on the frosting for extra texture and flavor.
- Serve this cake chilled. Store leftovers covered in the refrigerator for 3–5 days.
- If you prefer a brighter color, stir in a little green food coloring to the batter.
- Yellow cake mix can replace white if you like a slightly different flavor and color.
- If a 15.25-ounce cake mix isn’t available, a 13.25-ounce mix can be used with similar results.
Recommended Equipment
- Stand mixer or electric hand mixer with mixing bowl
- 9×13″ baking pan
- Offset spatula or regular 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.
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In a stand mixer or large bowl, combine cake mix, dry pistachio pudding mix, vegetable oil, eggs, almond extract, and undrained crushed pineapple.
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Mix on low for 30 seconds, scrape the bowl, then mix on medium for 1–2 minutes until blended.
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Pour batter into the prepared pan and spread 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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For the frosting, whisk milk and pistachio pudding mix for 2–3 minutes until beginning to thicken. Let rest a few minutes, then fold in whipped topping until smooth.
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Spread frosting over the cooled cake and refrigerate about two hours to set. Garnish with chopped pistachios if desired, slice, and serve.
Notes
- Chopped pistachios add texture and a stronger nutty flavor when mixed into the batter or used as a garnish.
- Keep leftovers refrigerated and covered for 3–5 days.
- Add green food coloring if you prefer a brighter color.
- Yellow cake mix can be substituted for white if desired.
- A smaller 13.25-ounce cake mix can be used if a 15.25-ounce box isn’t available.
Equipment
Nutrition
Nutrition info is automatically calculated and is not guaranteed for accuracy.
