Pistachio Pineapple Cake is a unique and delightful dessert that combines the lightness of angel food cake with the rich flavors of pistachio and pineapple. This cake is perfect for those who enjoy a less traditional dessert that still delivers on sweetness and flavor. The addition of a creamy pistachio pudding frosting makes it even more indulgent, while the chopped pistachios on top add a pleasant crunch and a touch of elegance. Whether you’re making it for a special occasion or as a delightful treat for your family, this cake is sure to impress.


For the Cake:

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

For the Frosting:

  • 1 8 oz tub Cool Whip, thawed
  • ⅔ cup whole milk
  • 1 3.4oz box pistachio pudding mix
  • Chopped pistachios for decoration


  1. Preheat the Oven: Set your oven to 350 degrees Fahrenheit and grease a 9×13 baking dish.
  2. Mix Cake Ingredients: In a large bowl, combine the angel food cake mix, pistachio pudding mix, vegetable oil, eggs, and crushed pineapple with its juices. Beat the mixture until well combined.
  3. Bake the Cake: Pour the batter into the prepared baking dish. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
  4. Prepare the Frosting: In a separate bowl, mix the second pistachio pudding mix with milk until the mixture thickens. Fold in the Cool Whip until fully combined.
  5. Frost the Cake: Once the cake has cooled, spread the pistachio pudding frosting evenly over the top.
  6. Chill: Refrigerate the cake for at least 2 hours before serving.
  7. Garnish: Before serving, sprinkle the top of the cake with chopped pistachios for added texture and flavor.

Serving Suggestion:

Serve this cake chilled for the best experience. It pairs wonderfully with a cup of coffee or tea, making it a perfect dessert for brunch or an afternoon treat.

Nutrition Facts (per serving, approximate):

  • Calories: 280-320 kcal
  • Fat: 12g
  • Carbohydrates: 40g
  • Protein: 4g

Bonus Tips:

  • Alternative Toppings: Feel free to experiment with other toppings like shredded coconut or whipped cream.
  • Storage: Store any leftovers in the refrigerator to maintain freshness.
  • Variation: Try using different pudding flavors for a new twist on this recipe.

Pistachio Pineapple Cake is a delightful dessert that offers a unique combination of flavors and textures, making it a wonderful choice for those who love to explore different taste profiles in their baking.

FAQ section :

  1. Can I use a different type of cake mix? Yes, you can use a different type of cake mix, but angel food cake mix works best for its light and airy texture.
  2. Is it possible to make this cake with fresh pineapple instead of canned? While canned pineapple is recommended for its consistency in texture and sweetness, you can use fresh pineapple. Be sure to crush it well and measure it to match the quantity of canned pineapple.
  3. Can I make this cake ahead of time? Yes, this cake can be made a day in advance. Just keep it refrigerated until you’re ready to serve.
  4. How should I store the leftover cake? Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
  5. Can I make this recipe gluten-free? To make this cake gluten-free, use a gluten-free angel food cake mix and ensure that the pudding mix and other ingredients are gluten-free.
  6. Is there a substitute for the vegetable oil in the recipe? You can substitute the vegetable oil with another neutral-flavored oil, like canola oil, or even with applesauce for a lower-fat option.
  7. Can I use a different type of nut instead of pistachios for the topping? Yes, you can use other nuts like walnuts or almonds for the topping, although pistachios complement the flavor of the pudding mix well.
  8. Is it necessary to use Cool Whip, or can I use homemade whipped cream? While Cool Whip is convenient, you can certainly use homemade whipped cream. It might alter the texture slightly but will still be delicious.
  9. Can I reduce the sugar in this recipe? The cake will be less sweet if you reduce the sugar, and it may also affect the texture. Be cautious if altering the sugar content.
  10. What can I use if I don’t have a 9×13 baking dish? You can use two smaller dishes, but you’ll need to adjust the baking time accordingly.