Pistachio Pineapple Cake – A Delightful Classic

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Pistachio Pineapple Cake – A Delightful Classic

Pistachio Pineapple Cake is a light, moist, and flavorful dessert that combines the nutty richness of pistachios with the tropical sweetness of pineapple. This vintage-inspired cake is incredibly easy to make, using simple ingredients, yet it delivers a stunning taste that will impress at any gathering. The combination of angel food cake, pistachio pudding, and pineapple creates a soft and airy texture with a hint of crunch. Topped with a creamy frosting, this cake is perfect for potlucks, birthdays, or just a sweet treat at home.

A Little History Behind Pistachio Pineapple Cake

Pistachio-flavored desserts became popular in the 1970s when instant pudding mixes started incorporating different flavors beyond vanilla and chocolate. The addition of crushed pineapple brings a tropical flair, making this cake a well-loved favorite in Southern and Midwestern households. Over time, this recipe has remained a go-to choice for those who love a light yet indulgent dessert.

Ingredients

For the Cake:

  • 1 box angel food cake mix
  • 1 (3.4 oz) box pistachio pudding mix
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 (20 oz) can crushed pineapple (with juice)

For the Frosting:

  • 8 oz tub Cool Whip (or homemade whipped cream)
  • 1 (3.4 oz) box pistachio pudding mix
  • 1 cup cold milk
  • ½ cup chopped pistachios (optional, for garnish)

Instructions

Step 1: Prepare the Cake Batter

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. In a large mixing bowl, combine the angel food cake mix and the dry pistachio pudding mix.
  3. Add the vegetable oil, eggs, and crushed pineapple with its juice. Stir until well combined.
  4. Pour the batter into the greased baking dish and smooth the top.

Step 2: Bake the Cake

  1. Place the cake in the preheated oven and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool completely before frosting.

Step 3: Make the Frosting

  1. In a bowl, whisk together the cold milk and pistachio pudding mix until smooth and thickened.
  2. Fold in the Cool Whip until fully combined.

Step 4: Frost and Serve

  1. Spread the frosting evenly over the cooled cake.
  2. Sprinkle chopped pistachios on top for added texture and flavor.
  3. Refrigerate for at least 1 hour before serving to allow the flavors to blend.

Serving and Storage Tips

  • Serve chilled for the best taste.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • This cake can also be made a day ahead, allowing the flavors to meld beautifully.

Why People Love This Cake

❤️ Light and airy texture – Thanks to the angel food cake and pineapple.
💚 Nostalgic flavor – A vintage recipe that reminds many of family gatherings.
🍍 Tropical and nutty combination – Perfectly balanced sweetness with a hint of pistachio.
🥄 Easy to make – No fancy equipment or complicated techniques needed.

Final Thoughts

Pistachio Pineapple Cake is a timeless treat that will never go out of style. Whether you’re making it for a special occasion or just to satisfy your sweet tooth, this cake is guaranteed to impress. Try it once, and it may just become a staple in your recipe collection!

Let me know if you make it—I’d love to hear how it turns out! Happy baking!

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