Why You’ll Love Easy Pistachio Pineapple Cake Recipe
This recipe is ideal for busy days when you want something impressive without a complicated process. With a few pantry staples and one bowl, you’ll have a crowd-pleasing dessert that’s great for gatherings, potlucks, or simple weeknight indulgence. The pistachio and pineapple combination is unexpectedly tasty, and the Cool Whip topping adds a creamy finish without heaviness. It’s a light, airy, and fruity cake that’s perfect any time of year.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
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1 box of angel food cake mix
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1 (3.4 oz) box of pistachio pudding mix
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½ cup of vegetable oil
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3 eggs
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1 (20 oz) can of crushed pineapple with its juices
For the Frosting:
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8 oz tub of thawed Cool Whip
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⅔ cup of whole milk
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1 (3.4 oz) box of pistachio pudding mix
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Chopped pistachios for decoration (optional)
Directions
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Preheat the oven to 350°F and generously grease a 9×13-inch baking dish.
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In a large mixing bowl, combine the angel food cake mix, pistachio pudding mix, vegetable oil, eggs, and the entire can of crushed pineapple (with juice). Mix until smooth.
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Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
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Allow the cake to cool completely in the pan.
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To make the frosting, whisk the pistachio pudding mix with whole milk until thickened.
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Gently fold in the thawed Cool Whip until well combined and fluffy.
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Spread the frosting evenly over the cooled cake.
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Refrigerate the cake for at least 2 hours before serving.
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Optionally, sprinkle chopped pistachios over the top just before serving.
Servings and timing
This recipe makes approximately 12-15 servings.
Prep time: 10 minutes
Cook time: 30-35 minutes
Cooling + chilling time: 2–3 hours
Variations
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Nut-Free Option: Skip the chopped pistachios on top if you’re serving guests with nut allergies.
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Tropical Twist: Add shredded coconut to the cake batter or sprinkle on top of the frosting.
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Zesty Flavor: Stir in a little lime or lemon zest into the batter for an extra citrusy punch.
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Layered Cake: Bake in round cake pans for a layer cake version and frost between layers.
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Low-Sugar Version: Use sugar-free pudding mix and light whipped topping.
Storage/Reheating
Store the frosted cake covered in the refrigerator for up to 4–5 days. Because of the whipped topping and pudding frosting, refrigeration is essential to keep the texture fresh and safe to eat.
Freezing is not recommended once the cake is frosted. However, the unfrosted cake can be wrapped tightly and frozen for up to 2 months. Thaw in the refrigerator before frosting.
FAQs
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake—if it comes out clean or with a few crumbs, it’s done.
Can I use homemade whipped cream instead of Cool Whip?
Yes, but the frosting may be less stable and softer. If you do use homemade whipped cream, serve the cake shortly after frosting.
Can I make this cake ahead of time?
Absolutely. This cake tastes even better after chilling for a few hours or overnight.
Can I use a different type of cake mix?
This recipe works best with angel food cake mix because of its light texture, but you can experiment with white or yellow cake mix—just note the texture may be heavier.
Do I need to drain the pineapple?
No. Use the pineapple along with its juice—this keeps the cake moist and flavorful.
What if I don’t have whole milk?
You can substitute 2% milk or even non-dairy alternatives like almond milk, though the consistency of the frosting might vary slightly.
Can I bake this cake in a bundt pan?
Yes, but be sure to adjust the baking time and grease the pan well. The shape may make frosting a bit trickier.
How long should I let the cake cool before frosting?
Let it cool completely, at least 1 hour, before adding the frosting to avoid melting the whipped topping.
Is this cake very sweet?
It’s sweet but not overly so. The pistachio pudding adds a nice balance with its subtle nuttiness.
Can I add nuts into the cake batter?
Yes, chopped walnuts or pistachios can be folded into the batter for added crunch.
Conclusion
Easy Pistachio Pineapple Cake is the perfect combination of quick prep and satisfying flavor. With a unique blend of pistachio and pineapple, plus a creamy whipped topping, it’s a refreshing dessert that’s ideal for any occasion. Whether you’re baking for a crowd or just want a sweet treat at home, this cake is sure to impress without the stress.
