Why You’ll Love This Recipe
Unique Flavor Combination: The tropical tang of pineapple pairs beautifully with the nutty notes of pistachio.
Moist and Tender: Thanks to the pineapple and pudding mix, every bite is rich and satisfying.
Easy to Make: A simple recipe with impressive results, even for beginner bakers.
Perfect for Any Occasion: Whether it’s a holiday, birthday, or just because, this cake is a crowd-pleaser.
Ingredients

For the Cake:
1 box yellow cake mix (15.25 oz)
1 package pistachio instant pudding mix (3.4 oz)
4 large eggs
1 cup crushed pineapple with juice
1/2 cup vegetable oil
1/2 cup water
For the Frosting:
1 package pistachio instant pudding mix (3.4 oz)
1 cup cold milk
1 container whipped topping (8 oz, thawed)
1/2 cup crushed pineapple, drained
INSTRUCTIONS:

Step-by-Step Instructions

Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large mixing bowl, combine the yellow cake mix, pistachio pudding mix, eggs, crushed pineapple (with juice), vegetable oil, and water.
Use a hand mixer or whisk to blend the ingredients until the batter is smooth and well combined.

Step 2: Bake the Cake
Pour the batter into the prepared baking pan, spreading it evenly.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan before adding the frosting.

Step 3: Make the Frosting
In a medium bowl, whisk together the pistachio pudding mix and cold milk until it thickens.
Gently fold in the whipped topping and drained pineapple until the frosting is smooth and fluffy.

Step 4: Frost the Cake
Spread the frosting evenly over the cooled cake, ensuring every corner is covered.
For a decorative touch, sprinkle chopped pistachios or a few maraschino cherries on top.

Step 5: Chill and Serve
Place the cake in the refrigerator for at least 1 hour to allow the frosting to set and the flavors to meld.
Slice and serve chilled for a refreshing dessert experience.
Tips for Success

Use Real Pineapple: Opt for canned crushed pineapple for convenience, but fresh pineapple can work too if finely chopped and juicy.
Customize Toppings: Add a drizzle of white chocolate, a sprinkle of coconut flakes, or even some fresh fruit for extra flair.
Storage: Keep the cake refrigerated in an airtight container for up to 3 days.
Why This Cake Stands Out

The Pistachio Pineapple Cake strikes the perfect balance between sweet and tangy while delivering a light, fluffy texture that melts in your mouth. The pistachio pudding adds a nutty, creamy depth to the cake and frosting, making it a truly unique dessert. The pineapple not only enhances the flavor but also ensures the cake stays incredibly moist.