I adore a simple dessert recipe that begins with a cake mix. This pistachio cake is so easy to create that no one would believe it began with a cake mix and a box of instant pudding.
I’ve never been a big fan of cake mixes when they’re made as directed on the box, but when you add some extra ingredients like crushed pineapple and instant pudding mix, the cake mix transforms into this luxurious, very moist, and delicious cake.
The tastes of a buttery yellow cake mix, pistachio pudding, and crushed pineapple merge in this simple pineapple pistachio cake.
WHAT YOU’LL REQUIRE
This pineapple pistachio cake requires only 5 simple ingredients and 3 for the fluffy whipped pudding frosting.
Yellow Cake Mix – I prefer the taste of the buttery yellow cake in this recipe. However, you can substitute a white cake mix, vanilla cake mix, or French vanilla cake mix. I also recommend avoiding cake mixes that include pudding. Simply use a regular package of cake mix. I prefer the Duncan Hines brand.
Prepare Instant Pistachio Pudding according to package guidelines. We’ll just be using the dry powder inside the box.
Crushed Pineapple – You’ll need a large can (20 ounces) of crushed pineapple. The pineapple juice should not be drained. Simply empty the contents of the can into the mixing basin.
huge Eggs – The recipe calls for three huge eggs.
Canola or vegetable oil – any would suffice.
PINEAPPLE PISTACHIO CAKE METHOD
You won’t believe how simple this pineapple pistachio cake recipe is to create. This cake recipe requires only one large mixing bowl, a 913 baking pan, and another small basin + handheld mixer.
Make the Pineapple Pistachio Cake: In a large mixing bowl, combine the cake mix, instant pudding mix, crushed pineapple, eggs, and oil. When making this, you may also use a stand mixer. Beat for about 2 minutes, or until well blended and creamy. It will take the entire 2 minutes to smooth and integrate the ingredients. It will appear lumpy at first, as if it isn’t coming together well, but keep mixing it.
Bake the Cake: Pour the batter into a 913 baking pan that has been sprayed. Cook according to the recipe below. The most crucial thing is that a toothpick inserted into the center of the cake comes out clean of moist batter. The toothpick should either be clean or have moist crumbs on it.
To make the Whipped Pudding Frosting, combine the milks and instant pistachio pudding powder in a mixing bowl. Whisk until thoroughly blended. Allow it to settle for 3-5 minutes to thicken. Stir in the Cool Whip until well combined. Ice the cake.
Refrigerate: The cake tastes best after it has been chilled for 4-6 hours. It can even be refrigerated overnight, making it a fantastic make-ahead dessert.
SUCCESS SUGGESTIONS
Here are a few pointers and recommendations to help you prepare this cake successfully!
Do not prepare the pudding mixes according to the package directions; instead, simply follow the recipe below. Do not prepare the cake mix according to the box directions, nor the pudding mixes according to the packaging directions. The recipe will not work if you do. We only use the dry cake mix and the dry pudding mix.
Make the Cake Batter: The cake batter will appear lumpy at first, as if it is not coming together well. Make sure to stir it for at least 1-2 minutes to allow everything to mingle and become creamy and combined nicely.
Make Certain the Cake Is Cooked: Regardless of the time specified in the recipe, do not remove the cake from the oven if the center still has wet batter in it. It will not continue to cook as it cools. Insert a toothpick into the center of the cake, making sure there is no moist batter on the toothpick. It should have nothing on it or a few moist crumbs.
Refrigerate the Cake Before Serving: The cake tastes great cold. Yes, you can serve it right away, but I promise it tastes much better after 4-6 hours in the fridge, or overnight if you want.
Use the Milks Specified in the Recipe: I realize it seems inconvenient to have to use two different milks in the frosting recipe, but it is critical. The fat and thickness of the heavy cream are required so that the frosting is fluffy and light while remaining thick enough to cut the cake into lovely pieces.
Cake Mix: It’s better to use a cake mix that doesn’t have ‘additional pudding incorporated into the batter’. Duncan Hines is the brand I prefer.
Ingredients
1 piece, 2 pieces, 3 pieces Pineapple Pistachio Cake
1 box (15.25 oz) yellow cake mix 1 box (3.4 oz) vanilla cake mix 1/2 cup canola or vegetable oil 3 big eggs 1 can (20 oz) quick pistachio pudding mix Drain the crushed pineapple
Pudding with Pistachios 1 box (3.4 oz) instant pistachio pudding mix 8 oz frosting 3/4 cup half and half milk 1/2 cup heavy cream thawed Cool Whip chopped pistachios optional as a topping
Preheat the oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.
Combine cake mix, instant pudding mix, oil, eggs, and crushed pineapple (do not drain!) in a large mixing basin or the bowl of a stand mixer.
2 minutes on medium-high speed with a handheld mixer, or until well blended.
Spread the batter evenly in the prepared baking dish.
Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow to totally cool on a cooling rack.
Frosting with Pistachios
Wait until the cake has completely cooled before frosting it.
In a mixing bowl, combine both milks and the instant pistachio pudding. Whisk for 1-2 minutes, or until thoroughly combined. Allow to thicken for 5 minutes.
Stir in the Cool Whip until thoroughly combined. Ice the cake.
Refrigerate the pan for 4-6 hours, or overnight, before serving, covered with tin foil or a lid. It’s not strictly required to chill the cake before serving, but I think it tastes better that way. The frosting becomes really thick, and the cake absorbs all of the flavors.
