Quick & Dreamy Pistachio Pineapple Cake Recipe for Sweet Lovers

Baking a delightful pistachio pineapple cake can transport your taste buds to a tropical paradise of sweet and nutty flavors.

Sunshine-colored fruit pieces nestle perfectly among emerald green crumbs, creating a stunning visual contrast.

Nuts add a delicate crunch that complements the soft, moist cake texture.

Mediterranean pistachios bring rich, earthy undertones to this unexpected dessert combination.

Pineapple’s natural sweetness balances the subtle saltiness of ground nuts, making each bite incredibly complex.

Tropical ingredients dance together in a symphony of taste that feels both familiar and exciting.

Let’s whip up this extraordinary treat that promises to become your new favorite afternoon indulgence.

Pairing Ideas for Pistachio Pineapple Cake

• Pair Sweet Tropical Moscato: A light, fruity white wine complements the cake's tropical pineapple and nutty pistachio flavors, enhancing the dessert's sweetness without overpowering it.
• Serve Creamy Vanilla Bean Ice Cream: The smooth, rich vanilla provides a cool contrast to the cake's warm, dense texture, while its subtle sweetness balances the nutty pistachio notes.
• Match Coconut Chai Latte: This spiced, creamy beverage echoes the cake's tropical and nutty undertones, creating a harmonious flavor experience that amplifies the dessert's complexity.
• Enjoy Fresh Passion Fruit Sorbet: The tangy, bright sorbet cuts through the cake's richness, offering a refreshing palate cleanser that highlights the pineapple and pistachio layers.

Storage Guidelines for Pistachio Pineapple Cake

• Store covered cake in an airtight container for up to 5 days. Wrap tightly with plastic wrap or aluminum foil to prevent drying out and preserve moisture.
• Slice cake into portions, wrap individually in plastic wrap, then place in freezer-safe container. Freeze for up to 3 months. Label with date and contents.
• Remove frozen cake from freezer and let sit in refrigerator overnight. Cake will gradually return to original texture without moisture loss.
• Warm individual slices at 300F for 10-15 minutes. Cover loosely with foil to prevent excessive browning and maintain softness.

FAQs for Pistachio Pineapple Cake

• Can I use a different type of cake mix?

Yes, white or vanilla cake mix works well as an alternative to yellow cake mix for this recipe.

• Is it necessary to add pistachios to the batter?

No, chopped pistachios are optional and can be omitted if you prefer or don’t have them on hand.

• How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake – if it comes out clean without wet batter, the cake is done.

• Can I make this cake gluten-free?

You can try using a gluten-free cake mix and ensuring the pudding mix is also gluten-free to adapt the recipe.

What Makes Pistachio Pineapple Cake So Refreshing

• Bake with Simplicity: This recipe requires minimal effort with a boxed cake mix and just a few additional ingredients, making it perfect for bakers of all skill levels.
• Tropical Flavor Explosion: The unique combination of pistachio and pineapple creates a delightful, unexpected taste that transforms an ordinary cake into a memorable dessert.
• Quick Crowd-Pleaser: Prepare this cake in under an hour, ideal for last-minute gatherings, potlucks, or when you want to impress friends and family with minimal kitchen time.
• Versatile Celebration Treat: Suitable for birthdays, summer parties, or casual weekend get-togethers, this cake brings a touch of excitement to any occasion without complicated preparation.

Ingredients for Pistachio Pineapple Cake

• Yellow Cake Mix: A convenient base that provides structure and sweetness to the cake.
• Pistachio Pudding Mix: Adds rich pistachio flavor and helps create a moist texture.
• Eggs: Bind the ingredients together and contribute to the cake's structure.
• Vegetable Oil: Ensures the cake remains tender and prevents dryness.

• Crushed Pineapple with Juice: Provides natural sweetness and keeps the cake incredibly moist.

• Chopped Pistachios: Adds a delightful crunch and enhances the nutty flavor of the cake.

How to Bake Pistachio Pineapple Cake

Step 1: Prepare Baking Space

Set your oven to 350F (175C). Generously coat a 9×13-inch baking pan with cooking spray or butter to prevent sticking. This ensures your cake will release smoothly after baking.

Step 2: Create Cake Batter

• Yellow cake mix
• Pistachio pudding mix
• Eggs
• Vegetable oil
• Crushed pineapple (with its juice)

Whisk everything together until the mixture becomes silky smooth. If you love extra crunch, gently fold in chopped pistachios for a delightful texture.

Step 3: Bake the Cake

Pour the luscious batter into your prepared pan, spreading it evenly. Slide the pan into the preheated oven and bake for 35-40 minutes. Check doneness by inserting a toothpick into the center – it should come out clean with no wet batter clinging to it.

Step 4: Cool and Serve

Remove the cake from the oven and let it rest at room temperature. Allow the cake to cool completely before slicing. This helps the cake set and makes cutting easier. Enjoy your tropical-inspired pistachio pineapple creation!

Pro Tips for Pistachio Pineapple Cake

• Swap regular oil for coconut oil to enhance tropical flavor and add subtle richness to the cake.
• Drain pineapple slightly before mixing to prevent excess moisture and ensure perfect cake texture.
• Roughly chop pistachios for better crunch and distribute them evenly throughout the batter for balanced flavor.
• Dust the cooled cake with powdered sugar or create a light cream cheese glaze for extra sweetness and elegant presentation.
• Store cake in an airtight container at room temperature for up to 3 days to maintain moisture and freshness.

Variations to Try With Pistachio Pineapple Cake

• Tropical Coconut Remix: Replace pistachios with shredded coconut and add coconut extract for an enhanced tropical flavor profile.
• Almond Citrus Fusion: Swap pistachios with sliced almonds and incorporate orange zest to create a bright, nutty cake variation.
• Berry Pistachio Medley: Fold in fresh raspberries or blueberries into the batter for a fruity, colorful cake experience.
• Spiced Nutmeg Crunch: Add ground nutmeg and toasted pecans for a warm, aromatic cake with extra texture and depth of flavor.

Pistachio Pineapple Cake Recipe

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4.6 from 16 reviews

• Total Time: 45-50 minutes
• Yield: 12 1x

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Description

Sweet pistachio pineapple cake brings tropical paradise right to your dessert plate. Moist layers blend nutty richness with tangy fruit, creating a delightful escape that promises pure indulgence with each delectable slice.

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Ingredients

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Main Ingredients:

• 1 box yellow cake mix
• 1 box (3.4 ounces / 96 grams) instant pistachio pudding mix
• 4 large eggs
• 1 cup (240 milliliters) vegetable oil
• 1 can (20 ounces / 567 grams) crushed pineapple, undrained

Garnish:

• 1/2 cup (60 grams) chopped pistachios (optional)

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Instructions

1. Preheat the oven to 350°F (175°C) and thoroughly coat a 9×13-inch baking pan with non-stick spray or butter.
2. In a spacious mixing bowl, whisk together the yellow cake mix, pistachio pudding powder, eggs, vegetable oil, and crushed pineapple (including its juice) until the mixture achieves a smooth, uniform consistency.
3. Gently incorporate the chopped pistachios into the batter, ensuring even distribution throughout the mixture.
4. Transfer the cake batter into the prepared pan, spreading it evenly with a spatula to create a level surface.
5. Place the pan in the preheated oven and bake for 35-40 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and free of raw batter.
6. Remove the cake from the oven and allow it to cool completely at room temperature, which helps set the texture and enhances the flavor profile.

Notes

• Check cake mix compatibility with pudding mix for smoother texture and richer flavor profile.
• Use room temperature eggs to ensure better cake batter incorporation and even mixing.
• Replace some vegetable oil with Greek yogurt for lighter, more moist cake consistency.
• Toast pistachios briefly before chopping to enhance their nutty flavor and add extra crunch to the cake.

• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 335 kcal
• Sugar: 28 g
• Sodium: 210 mg
• Fat: 18 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0.1 g
• Carbohydrates: 39 g
• Fiber: 1.5 g
• Protein: 4 g
• Cholesterol: 55 mg