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Pistachio Pineapple Cake

Pistachio Pineapple Cake


  • Author: recipevalue
  • Total Time: 50 minutes, plus cooling
  • Yield: 12 servings 1x

Description

A delightful dessert that combines the nutty flavor of pistachio with the tangy sweetness of pineapple. This moist and fluffy cake is perfect for any occasion, offering a unique taste experience that’s both refreshing and satisfying.


Ingredients

Scale
  • 1 box yellow cake mix
  • 1 box (3.4 oz) instant pistachio pudding mix
  • 4 eggs
  • 1 cup vegetable oil
  • 1 can (20 oz) crushed pineapple with juice
  • 1/2 cup chopped pistachios (for garnish)
  • 1 container (8 oz) whipped topping, thawed
  • Additional pistachio pudding mix for frosting (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. Mix the cake mix and pudding mix in a large bowl. Add the eggs and vegetable oil, blending until smooth.
  3. Fold in the crushed pineapple with its juice, ensuring the batter is well mixed.
  4. Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  5. Cool the cake completely before frosting. If using, mix additional pistachio pudding mix with whipped topping and spread over the cooled cake.
  6. Garnish with chopped pistachios. Refrigerate until serving.

Notes

  • For a lighter version, substitute applesauce for the vegetable oil.
  • Ensure the cake is completely cooled before applying frosting to prevent it from melting.
  • The cake can be made a day ahead and stored in the refrigerator to enhance its flavors.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Calories: 350 kcal
  • Sugar: 25g
  • Fat: 18g
  • Carbohydrates: 42g
  • Protein: 5g