Tropical Pistachio Pineapple Cake Recipe

ByNaomi Fletcher
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Introduction

This Tropical Pistachio Pineapple Cake is a delightful blend of sweet pineapple, crunchy pistachios, and creamy pistachio pudding topping. Light, moist, and bursting with tropical flavors, it’s perfect for gatherings or a special treat at home.

The image shows an eight-slice round cake with two thick brown layers filled with white cream and chunks of yellow fruit inside. The cake is topped with a smooth, light green glaze that drips slightly over the edges of each slice. Each slice is decorated with a bright yellow fruit cube on top, sprinkled with small green pistachio pieces. The cake is placed on a white marbled surface, and one slice is slightly pulled out to reveal the inside layers and texture clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 box (15.25 oz) yellow cake mix
  • 1 package (3.4 oz) instant pistachio pudding mix, divided
  • 4 large eggs
  • 1 cup crushed pineapple with juice
  • ½ cup vegetable oil
  • ½ cup chopped pistachios
  • 1 teaspoon vanilla extract
  • 1 cup shredded sweetened coconut (optional)
  • 1 container (8 oz) whipped topping
  • 1 cup cold milk
  • Additional chopped pistachios and pineapple tidbits for garnish

Instructions

  1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
  2. Step 2: In a large bowl, combine the yellow cake mix, 1 package of the instant pistachio pudding mix, eggs, crushed pineapple with its juice, vegetable oil, vanilla extract, and chopped pistachios. Stir together until the batter is smooth and fully combined.
  3. Step 3: Gently fold in the shredded sweetened coconut if using, to add extra tropical flavor and texture.
  4. Step 4: Pour the batter evenly into the prepared baking dish and spread it out. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
  5. Step 5: Remove the cake from the oven and let it cool completely in the pan before adding the topping.
  6. Step 6: Whisk together the remaining instant pistachio pudding mix and cold milk until it thickens, about 2 minutes. Then gently fold in the whipped topping to create a smooth, creamy topping.
  7. Step 7: Spread the pistachio pudding topping evenly over the cooled cake.
  8. Step 8: Sprinkle additional chopped pistachios and pineapple tidbits on top for decoration and extra flavor.
  9. Step 9: Chill the cake in the refrigerator for at least 1 hour before serving to let the topping set.

Tips & Variations

  • For extra texture, toast the chopped pistachios lightly before adding them to the batter and for garnish.
  • If you prefer, substitute shredded unsweetened coconut to reduce sweetness.
  • Add a splash of rum or coconut extract to the batter for a more pronounced tropical flavor.
  • Use fresh pineapple tidbits instead of canned for a fresher taste in the garnish.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the creamy topping’s texture. When ready to serve, you can let it sit at room temperature for about 10 minutes to soften slightly, but avoid leaving it out for too long to keep the topping fresh.

How to Serve

A two-layer chocolate cake with visible chunks of pineapple inside both layers, topped with a smooth pale green icing that drips slightly over the edges. Small cubes of pineapple, each topped with chopped pistachios, are evenly placed around the top edge of the cake. The sides of the cake are coated with crushed pistachios, adding texture and color contrast. The cake sits on a white round plate against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without the pistachio pudding mix?

The pistachio pudding mix adds both flavor and moisture to the cake and topping. Omitting it will change the texture and taste significantly. If unavailable, you might try substituting with a similar flavored pudding mix, but the classic pistachio cake taste is best with the original mix.

Can I freeze this cake?

It is best to freeze the cake before adding the pistachio pudding topping. Wrap the cooled plain cake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw completely before preparing and adding the topping. Freezing the cake with the topping is not recommended as the texture can suffer.

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Tropical Pistachio Pineapple Cake Recipe

★★★★★

4.8 from 149 reviews
  • Author: Naomi
  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
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Description

This Tropical Pistachio Pineapple Cake is a delicious and moist dessert combining the sweet flavors of pineapple, pistachios, and coconut. Featuring a yellow cake base enhanced with pistachio pudding mix, crushed pineapple, and chopped pistachios, it’s topped with a creamy pistachio pudding and whipped topping mixture and garnished with extra pistachios and pineapple tidbits. Perfect for a tropical-themed treat or any special occasion.

Ingredients

Scale

Cake Batter

  • 1 box (15.25 oz) yellow cake mix
  • 1 package (3.4 oz) instant pistachio pudding mix
  • 4 large eggs
  • 1 cup crushed pineapple with juice
  • ½ cup vegetable oil
  • ½ cup chopped pistachios
  • 1 teaspoon vanilla extract
  • 1 cup shredded sweetened coconut (optional)

Topping

  • 1 container (8 oz) whipped topping
  • 1 package (3.4 oz) instant pistachio pudding mix
  • 1 cup cold milk

Garnish

  • Additional chopped pistachios
  • Pineapple tidbits

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
  2. Mix cake batter: In a large bowl, combine the yellow cake mix, pistachio pudding mix, eggs, crushed pineapple with its juice, vegetable oil, vanilla extract, and chopped pistachios. Stir together until the batter is smooth and fully combined.
  3. Add coconut (optional): Gently fold in the shredded sweetened coconut if you choose to use it, adding extra tropical flavor and texture.
  4. Bake the cake: Pour the batter evenly into the prepared baking dish and spread it out. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean, signaling the cake is done.
  5. Cool the cake: Remove from the oven and let the cake cool completely in the pan before adding the topping to avoid melting.
  6. Prepare the topping: Whisk together the remaining instant pistachio pudding mix and cold milk until it thickens, about 2 minutes. Then gently fold in the whipped topping to create a smooth, creamy topping.
  7. Top the cake: Spread the pistachio pudding topping evenly over the cooled cake.
  8. Garnish and chill: Sprinkle additional chopped pistachios and pineapple tidbits on top for decoration and extra flavor. Chill the cake in the refrigerator for at least 1 hour before serving to let the topping set.

Notes

  • You can omit the shredded coconut if you prefer less texture or a less tropical flavor.
  • Make sure the cake is completely cooled before adding the topping to prevent it from melting.
  • Chill the cake well before serving to allow the topping to set firmly.
  • Use fresh pineapple tidbits or canned, drained well, depending on availability.
  • For a nut-free option, substitute pistachios with sunflower seeds or omit entirely.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Tropical cake, pistachio cake, pineapple dessert, pistachio pudding cake, baked pudding cake, coconut cake

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