Pistachio Pineapple Cake

Pistachio Pineapple Cake: A Unique Fusion of Nutty and Tropical Flavors

If you’re looking for a dessert that stands out with an unforgettable blend of creamy pistachio and juicy pineapple, Pistachio Pineapple Cake is the perfect treat. This cake is moist, vibrant, and bursting with flavor — a crowd-pleaser for holidays, potlucks, or simply a weekend indulgence. Below is a step-by-step guide to creating this delightful dessert from scratch.

🍰 Ingredients

For the Cake:

1 box (approx. 15.25 oz / 432g) white or yellow cake mix
1 package (3.4 oz / 96g) instant pistachio pudding mix
4 large eggs
1 cup vegetable oil
1 cup club soda (or lemon-lime soda for added flavor)
1 can (8 oz / 227g) crushed pineapple, undrained
1/2 cup chopped pistachios (optional, for added crunch)

For the Frosting:

1 container (8 oz / 227g) whipped topping (e.g., Cool Whip), thawed
1 package (3.4 oz / 96g) instant pistachio pudding mix
1/2 cup milk
1/2 cup crushed pineapple, drained

🧁 Step-by-Step Method

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C).
Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans.

Step 2: Mix the Cake Batter

In a large mixing bowl, combine the cake mix and pistachio pudding mix.
Add the eggs, oil, and club soda. Beat on medium speed for 2 minutes until smooth.
Fold in the crushed pineapple (with juice) and chopped pistachios if using. Mix gently until well incorporated.