Description
This Tropical Pistachio Pineapple Cake combines the moistness of a yellow cake with the rich flavors of pistachio pudding and tropical pineapple. Enhanced with shredded coconut, chopped pistachios, and a creamy pistachio pudding topping, this easy-to-make dessert is perfect for summer gatherings or as a refreshing treat any time of the year.
Ingredients
Scale
Cake
- 1 box (15.25 oz) yellow cake mix
- 1 package (3.4 oz) instant pistachio pudding mix
- 4 large eggs
- 1 cup crushed pineapple with juice
- ½ cup vegetable oil
- ½ cup chopped pistachios
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut (optional)
Topping
- 1 container (8 oz) whipped topping
- 1 package (3.4 oz) instant pistachio pudding mix
- 1 cup cold milk
- Additional chopped pistachios and pineapple tidbits for garnish
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Mix cake batter: In a large bowl, combine the yellow cake mix, pistachio pudding mix, eggs, crushed pineapple with its juice, vegetable oil, vanilla extract, and chopped pistachios. Stir together until the batter is smooth and fully combined.
- Add coconut (optional): Gently fold in the shredded sweetened coconut if you choose to use it, adding extra tropical flavor and texture.
- Bake the cake: Pour the batter evenly into the prepared baking dish and spread it out. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean, signaling the cake is done.
- Cool the cake: Remove from the oven and let the cake cool completely in the pan before adding the topping to avoid melting.
- Prepare the topping: Whisk together the remaining instant pistachio pudding mix and cold milk until it thickens, about 2 minutes. Then gently fold in the whipped topping to create a smooth, creamy topping.
- Top the cake: Spread the pistachio pudding topping evenly over the cooled cake.
- Garnish and chill: Sprinkle additional chopped pistachios and pineapple tidbits on top for decoration and extra flavor. Chill the cake in the refrigerator for at least 1 hour before serving to let the topping set.
Notes
- This cake is better when made a day in advance and chilled overnight to allow flavors to meld.
- For an enhanced flavor, toast the shredded coconut before folding it into the batter.
- Store leftover cake covered in the refrigerator for up to 3 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
