Pistachio Pineapple Cake: A Moist, Nutty Classic with Tropical Charm
Pistachio Pineapple Cake is a timeless dessert that perfectly balances nutty richness with bright tropical sweetness. Known for its vivid green color, ultra-moist crumb, and effortless preparation, this cake has been a favorite at potlucks, family gatherings, and celebrations for decades. The secret lies in its simple ingredients—pistachio pudding mix and crushed pineapple—which work together to create a soft, flavorful cake that stays moist for days.
This cake is ideal for both beginner and experienced bakers, requiring minimal mixing and no complicated techniques, yet delivering impressive flavor and texture.
Why Pistachio Pineapple Cake Is So Special
- Incredibly moist thanks to the pineapple juice baked directly into the batter
- Nutty and sweet with the delicate flavor of pistachio
- Quick and reliable using pantry-friendly ingredients
- Perfect for any occasion, from casual desserts to festive tables
Ingredients You’ll Need
- 1 box pistachio instant pudding mix
- 1 box yellow cake mix
- 4 large eggs
- 1 cup vegetable oil
- 1 can (20 oz) crushed pineapple, do not drain
- ½ cup chopped pistachios (optional, for added crunch)
Optional Frosting
- Whipped topping or whipped cream
- Extra chopped pistachios for garnish
Step-by-Step Method to Make Pistachio Pineapple Cake
Step 1: Prepare the Baking Pan and Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a Bundt pan thoroughly to prevent sticking. Set it aside.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, add the yellow cake mix and the pistachio pudding mix. Stir briefly to distribute the pudding evenly throughout the cake mix.
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