Pineapple Pistachio Cake
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The Best Pineapple Pistachio Cake: New Recipe in 2024

Crushed pineapple, Pineapple Pistachio Cake The first three components in this easy five-ingredient pineapple pistachio cake recipe are custard and cake mix. A delicate pistachio custard frosting decorates this basic meal.

Pineapple Pistachio Cake
Pineapple Pistachio Cake

Taste this easy recipe if you like pistachios sweets. Oh, the Pistachio and Pineapple Cake. This recipe reminds me of my teenage summers, filled with surprise potlucks and pool parties. This was made at one of those potlucks by my wonderful Aunt Clara, a woman who loves unusual flavour combinations.

I recall watching her, a flurry of activity, mixing the cake mix and instant pistachio pudding while telling stories about her childhood escapades. She would wink as she added the last bit of crushed pineapple, saying, “For that tropical twist!”.

I have treasured and continued the tradition of this peculiar but delicious recipe. Oh, the Pistachio and Pineapple Cake. This recipe reminds me of my teenage summers, filled with surprise potlucks and pool parties. This was made at one of those potlucks by my wonderful Aunt Clara, a woman who loves unusual flavour combinations.

I recall watching her, a flurry of activity, mixing the cake mix and instant pistachio pudding while telling stories about her childhood escapades. She would wink as she added the last bit of crushed pineapple, saying, “For that tropical twist!” I have treasured and continued the tradition of this peculiar but delicious recipe.

How To Make Pineapple Pistachio Cake:

Crushed pineapple, pistachio pudding, and cake mix are the first three ingredients in this simple five-ingredient recipe for pineapple pistachio cake. This simple dish is garnished with a The Prelude from the Oven: Preheat the oven to 350°. Gently spray a 9×13 baking pan while it’s heating up. This keeps your cake from being overly sticky.
Combining Magic: Get the cake mix, custard mix, oil, eggs, and our star, crushed pineapple (with its juice), to tango together in your holy mixing bowl. Following a two-minute dance, they ought to be exquisitely combined.

Pineapple Pistachio Cake
Pineapple Pistachio Cake

Sliding the pan into the oven is the Baking Ballet. After a 35- to 40-minute waltz, it’s finished.

Cake Cooling Cuddle: The cake requires a brief rest. Let it cool, thinking of a future filled with icing.
Frosting Madness: Hold on! Just frost a cold cake. Whisk the custard mix and bowls of milk together. Before inviting Cool Whip to the celebration, give it five minutes to thicken. Mix and cover the cake with this delicious icing.
Relax & savour: The masterpiece should be covered and chilled. A night in the refrigerator allows the flavours to meld fully, though it is unnecessary.

Ingredients of Pineapple Pistachio Cake

  • Pineapple Pistachio Cake
  • 1 box (15.25) yellow cake mix
  • 1 box (3.4 oz) instant pistachio pudding mix
  • 1/2 cup canola or vegetable oil
  • 3 large eggs
  • 1 can (20 oz) crushed pineapple do not drain

Pistachio Pudding Frosting

  • 3/4 cup half-and-half milk
  • 1/2 cup heavy cream
  • 1 box (3.4 oz) instant pistachio pudding mix
  • 8 oz Cool Whip thawed
  • chopped pistachios optional for topping

Instructions For Pineapple Pistachio Cake

For the Cake:

  1. Set the oven’s temperature to 350 degrees Fahrenheit. In the meantime, spray nonstick cooking spray on a 9 x 13 baking dish.
    Mix the yellow cake mix, instant pistachio pudding mix, oil, eggs, and crushed pineapple without straining it in a large mixing basin or stand mixer container.
  2. Apply medium-high speed to a handheld mixer and blend for about 2 minutes, or until the mixture thickens evenly.
  3. Pour the batter into the baking dish that had been buttered earlier, being sure to distribute it evenly.
Pineapple Pistachio Cake
Pineapple Pistachio Cake

After preheating the oven, put the baking dish inside and bake the cake for 35 to 40 minutes.Place a toothpick in the centre of the cake to check its doneness; if the toothpick comes out clean, the cake is properly baked.After taking the cake out of the oven, put it on a cooling rack and let it come to room temperature

For the Pistachio Pudding Frosting:

  • Before beginning the frosting process, make sure the cake is fully cooled.
  • Mix the instant pistachio custard mix, heavy cream, and half-and-half milk in a mixing bowl.
  • Mix the ingredients with a whisk for one to two minutes, or until thoroughly blended. Let the mixture stand for about five minutes so that it has the chance to solidify.
  • Stir in the thawed Cool Whip after the thickening time, making sure everything blends well.
    Once the frosting is ready, spread it evenly over the cake that has cooled.

VARIATION IDEAS

This recipe has a few adjustments, although there are a few that could be made.
Cake Mix: Vanilla, French vanilla, or yellow cake mix works well, but my personal favourite is the yellow one.
Crushed Pineapple: The cake’s crushed pineapple bits may not be to everyone’s taste. If you fall into such a category, then feel free to puree the crushed pineapple before adding it to the mixing bowl.
Garnish: For a visually appealing and extra-salty crunch, chop some pistachios and sprinkle them over the icing. The cake tastes fine even without the garnish of pistachios.

TIPS FOR SUCCESS

Here are some helpful hints and tips to help you bake this cake with wonderful results!
Don’t Follow the Package Instructions to Prepare the Pudding Mixes: Simply adhere to the given recipe instructions.

The cake mix and custard mixes should not be prepared under the directions on the box or carton. The recipe won’t work if you do that. All we’re using is the dry pudding mix and the dry cake mix.

Pineapple Pistachio Cake
Pineapple Pistachio Cake


Thoroughly beat the cake batter: The cake batter will initially appear quite lumpy as if it isn’t coming together properly. To ensure that everything combines, gets creamy, and is thoroughly blended, make sure to stir it for at least one to two minutes.

Make Sure the Cake Is Cooked: Regardless of the recipe’s suggested cooking time, the cake should not be removed from the oven if there is still wet batter in the centre. As it cools, it won’t cook any more. Make sure there is no moist batter on the toothpick by sticking it in the centre of the cake with a toothpick. Either a few wet crumbs or nothing should be on it when it comes out.

Before serving, let the cake come to room temperature. It tastes even better that way. Yes, you can serve it immediately, but I can assure you that it tastes much better after chilling for four to six hours—or even overnight, if you’d like.

  • Use the Milks Listed in the Recipe: I know it seems annoying to have to use two different milks in the frosting recipe but it’s so important. You need the fat and thickness from the heavy cream so the frosting turns out fluffy and light, but still thick enough to cut the cake into nice pieces.
  • Cake Mix: It’s best to use a cake mix that does not have ‘extra pudding added into the mix’. I prefer to use the Duncan Hines brand. 

TRY THESE OTHER DESSERT RECIPES THAT START WITH A CAKE MIX

Simple strawberry cake: made with a cake mix, strawberry jelly mix and fresh puréed strawberries.
Pineapple cake: This recipe for tasty and creative cookie bars is made with a cake mix and sugar cookie mix, then topped with frosting and sprinkles.

This cake is incredibly moist and flavorful, thanks to the crushed pineapple and mandarin oranges. Also known as “pig pickin’ cake.” This layered cake is incredibly simple, with lemon cake and custard mixes. Topped with a fluffy, creamy, whipped frosting made from lemon custard.
Cake with pistachios baked in a white cake pan.

Can I eat pistachios with milk?

Pistachios and milk are abundant sources of vitamin E, which supports the body’s protective structure and lowers blood cholesterol.

Nutrition

173 kcal of calories, 14g of carbohydrates, 2g of protein, 13g of fat, 9g of saturated fat, 1g of polyunsaturated fat, 2g of monounsaturated fat, 1g of trans fat, 52 mg of cholesterol, 119 mg of sodium, 82 mg of potassium, 1g of fibre, 12 grammes of sugar, 238 IU of vitamin A, 3 mg of vitamin C, 42 mg of calcium, and 1 mg of iron.

Conclusion

The pineapple pistachio cake presents a well-balanced combination of tropical sweetness and subtle nutty notes. Every mouthful of the cake is satisfyingly crunchy, thanks to the chopped pistachios and the moist crumb laced with pineapple juice. When topped with a smooth frosting or a dusting of powdered sugar, it transforms into an eye-catching dessert appropriate for any celebration. With its unique flavours and delicious texture, this cake is a hit whether eaten as a dessert or as a snack.”

    Frequently Asked Question

What is pineapple upside-down cake made of?

Brown sugar, cherries, canned pineapple chunks, and Betty Crocker Super Moist yellow cake mix

Why is pineapple cake popular?

If you like pista, try this easy dish. The pineapple is a symbol of prosperity and good fortune in Taiwan. Once upon a time, pineapple cakes were a very popular wedding gift. These days, they represent dreams for the future and a contented, wealthy family.

Does pineapple cake expire?

After the packing date, pineapple cakes can be kept for up to 4 weeks in the refrigerator or 2 months in the freezer. They can also be kept fresh at room temperature for 15 days.

What are the effects of pineapple upside-down cake?

A hybrid cannabis strain known as Pineapple Upside Down Cake was created by mating Cookie Monster with Pineapple Trainwreck. This strain has calming, tension-relieving, and mood-enhancing benefits.

Does pineapple cake contain egg?

Pineapple cake is a great way to soothe a hurting heart. Little pieces of fruit combined with nourishing wheat, milk, and eggs make up a delightful surprise for you that will burst bits of goodness in your mouth. Full of little morsels of fruit, they are a real palate-pleasing delight.

Do you still have questions?
Please email us if you have any queries that aren’t covered in our FAQ, and we will respond as quickly as possible

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