Pistachio Pineapple Cake: A Dreamy Tropical Dessert

Pistachio Pineapple Cake is a dessert that’s as refreshing as it is indulgent. With its vibrant green hue, fluffy texture, and burst of tropical pineapple flavor, it’s no wonder this cake has been a favorite at family gatherings, potlucks, and celebrations for decades. The combination of a moist, airy cake and a cool, creamy pistachio frosting makes this treat irresistible year-round—especially when you need something simple but crowd-pleasing.

Ingredients & Their Roles

For the Cake:

1 box angel food cake mix – This light, airy base provides the perfect canvas for our tropical flavors.
1 (3.4 oz) box pistachio pudding mix – Adds moisture, color, and nutty richness to the cake batter.
½ cup vegetable oil – Contributes tenderness and keeps the cake ultra-moist.
3 large eggs – Bind everything together and add structure.
1 (20 oz) can crushed pineapple (with juice) – Brings natural sweetness and tropical moisture that balances the pistachio beautifully.

For the Frosting:

1 (8 oz) tub Cool Whip, thawed – Light, creamy topping that makes the frosting silky and smooth.
⅔ cup whole milk – Helps the pudding mix thicken into a luscious frosting.
1 (3.4 oz) box pistachio pudding mix – Doubles down on pistachio flavor and gives the frosting its signature pale green tint.
Chopped pistachios (optional) – Adds a delightful crunch and visual appeal as a finishing touch.

Instructions: How to Make Pistachio Pineapple Cake

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish generously.
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.
Beat the mixture with an electric mixer on medium speed for about 2-3 minutes, or until everything is well incorporated and smooth.
Pour the batter into your prepared baking dish and spread evenly.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before frosting.
To make the frosting: In a medium bowl, whisk the second pistachio pudding mix with milk until it thickens, about 2 minutes.
Fold in the thawed Cool Whip until fully blended and fluffy.
Spread the frosting evenly over the cooled cake. Sprinkle chopped pistachios on top for texture and flair, if desired.
Chill for at least 2 hours before serving for best flavor and texture.

Why Everyone Loves This Pistachio Pineapple Cake

This cake combines simplicity with extraordinary flavor. The ease of using boxed ingredients allows for quick prep, while the pudding and pineapple keep it incredibly moist and flavorful. It’s a no-fuss dessert that tastes like a bakery creation—and the unique combination of pistachio and pineapple is a standout at any table.

Pro Tips for the Perfect Cake

Don’t drain the pineapple—the juice is key to the cake’s texture and moisture.
Cool completely before frosting to prevent melting or sliding.
Use a serrated knife to cut clean slices without crushing the cake’s fluffy texture.
Make ahead: This cake actually tastes even better the next day after the flavors meld!

Serving Suggestions

Pair this tropical delight with a cup of coffee, a scoop of vanilla ice cream, or even a fruity cocktail like a piña colada. It’s perfect for Easter, summer cookouts, or a refreshing end to a hearty meal.

Conclusion: A Tropical Treat You’ll Make Again and Again

Pistachio Pineapple Cake is the kind of dessert that feels special but couldn’t be easier to make. With its soft, moist crumb and cool pistachio whipped topping, it’s a surefire crowd-pleaser. Whether you’re bringing it to a potluck, serving it after Sunday dinner, or simply satisfying your own sweet tooth, this cake delivers big on flavor with minimal effort. Try it once, and you’ll be hooked.