Description
A delightfully fluffy and moist cake bursting with tropical pineapple sweetness and rich pistachio flavor. This Easy Pistachio Pineapple Cake combines simple pantry ingredients into a show-stopping dessert perfect for any occasion. Topped with whipped cream and crunchy pistachios, it’s a crowd-pleaser that’s both quick to make and totally irresistible.
Ingredients
Scale
- 1 box (15.25 oz) yellow cake mix
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch cake pan.
- In a large bowl, combine the yellow cake mix, instant pistachio pudding mix, and crushed pineapple with its juice.
- Add the eggs, sour cream (or yogurt), vegetable oil, and vanilla extract to the bowl.
- Using an electric mixer, beat the mixture on medium speed for 2 to 3 minutes until smooth and creamy.
- Pour the batter into the prepared pan and spread it evenly with a spatula.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- Once cooled, spread whipped cream over the cake and sprinkle with crushed pistachios if desired. Serve and enjoy!
Notes
- Use the full juice from the canned pineapple to keep the cake moist and flavorful.
- Sift the cake mix before mixing to avoid lumps and create a lighter texture.
- Use room temperature eggs for better batter consistency.
- For a dairy-free version, substitute sour cream with plant-based yogurt and use non-dairy whipped topping.
- Let the cake cool completely before frosting to prevent melting.
- Store leftovers tightly covered to maintain freshness and moisture.
- Lightly toast pistachios before sprinkling for added crunch and deeper flavor.
- You can also bake this batter as cupcakes; reduce baking time to about 18–20 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 320kcal
- Fat: 16g
- Saturated Fat: 4g
- Protein: 4g
- Cholesterol: 45mg