Pistachio Pineapple Cake

This Pistachio Pineapple Cake is a retro-inspired dessert that’s impossibly light, moist, and packed with tropical flavor. Angel food cake mix keeps the crumb airy, while pistachio pudding and sweet crushed pineapple add richness and a hint of nuttiness. The cool, fluffy pistachio frosting takes it over the top, making this a perfect make-ahead treat for potlucks, holidays, or anytime you want something refreshingly sweet. Every slice feels like a little burst of sunshine.

Ingredients

• 1 box angel food cake mix
• One 3.4-oz box pistachio pudding mix
• 1/2 cup vegetable oil
• 3 eggs
• One 20-oz can crushed pineapple (with juice)
• 8 oz Cool Whip, thawed
• 2/3 cup whole milk
• One 3.4-oz box pistachio pudding mix (for frosting)
• Chopped pistachios, for garnish

Directions

1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. Mix cake mix, pistachio pudding, oil, eggs, and pineapple (with juices) until well combined.
3. Pour batter into the prepared dish and bake 30–35 minutes, or until a toothpick comes out clean.
4. Let the cake cool completely.
5. For the frosting, whisk the second pudding mix with milk until thickened.
6. Fold in Cool Whip until fully combined.
7. Frost the cooled cake and chill at least 2 hours before serving.
8. Garnish with chopped pistachios if desired.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes (+ chilling)
Kcal: ~300 kcal per serving | Servings: 12

Tips

• Chill the frosting mixture 5–10 minutes before spreading for a firmer, cleaner finish.
• Store cake refrigerated and covered for up to 3 days.

FAQ

Can I use sugar-free pudding mix?
Yes, but the texture may be slightly softer.

Can I make this as cupcakes?
You can—bake 15–18 minutes and frost once cooled.

Can I replace Cool Whip with whipped cream?
Stabilized whipped cream works, but regular whipped cream may deflate.

Why is my cake very green?
That’s normal—the pistachio pudding gives the batter its signature color.