Pistachio Pineapple Cake 

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The key ingredients in this recipe are going to be the angel food cake mix, pistachio pudding mix, and a can of crumbled pineapple. You’ll mix those together with three eggs and a half cup of vegetable oil and your batter is ready for baking. If you’re using a standard 9×13 baking dish then the  cake will cook for about 30 minutes or until a toothpick comes out clean. Let the  cake cool and then whip our simple  pistachio frosting! Cool whip, another pudding mix, and a splash of milk come together to create this topping and it couldn’t be more heavenly. It’s seriously hard to resist eating it with the spoonful!


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


  • 8 oz tub cool whip, thawed
  • ⅔ cup whole milk
  • 1 3.4oz box pistachio pudding Pistachios, chopped for decoration

How To Make Pistachio Pineapple Cake 

Preheat oven to 350 degrees and grease a 9×13 baking dish. In a large bowl, mix together the  cake mix, pudding mix, oil, eggs, and  pineapple with juices. Beat until well combined. Transfer batter to the prepared baking dish and bake for 30-35 minutes or until an inserted tooth pick comes out clean. Allow  cake to cool. To make the frosting: Mix together the second pudding mix and milk until the mixture thickens. Fold in the cool whip until fully combined. Frost cake and chill for 2 hours before serving. Top with chopped  pistachios if desired.

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