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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

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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Find it online: https://naomifletcher.com/tropical-pistachio-pineapple-cake-recipe/