Whip up this Pistachio Pineapple Cake using angel food cake mix, pistachio pudding, crushed pineapple, whipped topping, and eggs. Light, fluffy, and totally irresistible!

So, funny story…

This Pistachio Pineapple Cake wasn’t exactly planned. Nope. I wasn’t channeling my inner pastry chef that day. It was one of those lazy Saturday afternoons where you kinda want dessert… but also really don’t want to make anything complicated. (You know those days, right?)

I glanced into my pantry. Staring back at me were some random and slightly dusty ingredients. Angel food cake mix? Check. Pistachio pudding mix? Yep. Oh, and there it was… a lonely can of crushed pineapple that had somehow survived months of “I’ll use it eventually” promises.

I stood there, half-laughing and half-hoping, and thought, “Okay, why not?” If it turned out bad, at least I’d have a funny story for my sister later.

this recipe

But guess what? Not only was it not bad, it was hands down one of the best random desserts I’ve ever thrown together. Seriously. It was light, fluffy, and had that perfect mix of sweet and nutty. Every single bite made me feel like I was on vacation — without the overpriced airport snacks.

Now, this Pistachio Pineapple Cake is a permanent fixture in my “lazy but still impressive” dessert lineup. And trust me, your friends and family are gonna love it too.

Why You’ll Love This Pistachio Pineapple Cake Recipe?

Alright, let’s get real for a second. Some cakes? Total divas. They demand hours of prep, a mountain of dishes, and just when you think you’re done… surprise! They collapse or taste like cardboard.

Not this guy.

This Pistachio Pineapple Cake is ridiculously simple. One bowl. No complicated steps. Zero drama. You mix, bake, frost, and eat. That’s the vibe here.

What makes it extra special though? It’s got that whole sweet-and-tangy thing going thanks to the pineapple, plus a creamy, nutty vibe from the pistachio pudding. Oh, and let’s not forget the fluffy angel food cake. Together? Pure magic.

Best of all? It doesn’t look or taste like you just threw it together in 15 minutes. People will literally ask you for the recipe. (Happens to me every. single. time.)

Ingredient Notes:

Here’s what you’ll need to pull off this legendary Pistachio Pineapple Cake. Spoiler: none of them are weird or hard to find. I’m not about that life.

• Angel Food Cake Mix: Makes the cake crazy fluffy and light. Like, “I can totally eat another slice” light.

• Pistachio Pudding Mix (x2): Adds subtle nutty flavor and gives the cake and frosting their signature pastel green hue.

• Vegetable Oil + Eggs: Keeps everything moist and tender.

• Crushed Pineapple (with the juice!): Adds sweetness and prevents the cake from drying out.

• Whipped Topping (thawed): Makes the frosting silky smooth and airy.

• Whole Milk: Helps thicken the frosting so it spreads like a dream.

• Chopped Pistachios: Totally optional, but they make the cake look fancy and add a little crunch. (Highly recommend.)

That’s it. Nothing fussy or intimidating — just easy stuff that works together perfectly.

How To Make Pistachio Pineapple Cake?

This part? A breeze. Seriously, even if baking isn’t your thing, you’re gonna nail this.

Step 1: Preheat and Prep
First things first — preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. I usually just hit it with nonstick spray. No shame.

Step 2: Mix It Up
Grab a large bowl. Dump in the angel food cake mix, pistachio pudding mix, vegetable oil, eggs, and the entire can of crushed pineapple. Yes, juice too — trust me on this. Stir it all together until smooth-ish. No need to overthink it.

Step 3: Bake Time
Pour the batter into your prepared dish. Spread it out evenly. Bake for 30-35 minutes or until a toothpick comes out clean. Your kitchen’s gonna smell like a tropical vacation — get ready.

Step 4: Cool It
Once baked, let the cake cool completely. Go watch a show or scroll TikTok while you wait. You’ve earned it.

Step 5: Frosting Time
Whisk together the second pistachio pudding mix and milk until thickened. Gently fold in the whipped topping. Try not to eat it right out of the bowl (no judgment if you do though).

Step 6: Frost + Chill
Spread that dreamy frosting all over the cooled cake. Sprinkle chopped pistachios on top if you’re feeling fancy. Refrigerate for at least 2 hours so it sets up nice and cool.

Step 7: Slice & Devour
Done. Grab a fork and go to town. Seriously… that first bite? Heaven.

Storage Options:

So here’s the thing. This cake rarely makes it past day two in my house. But if you do have leftovers…

• Fridge: Store it covered in the fridge for up to 4 days.

• Freezer: You can freeze it, but the frosting might get a little soft after thawing. Still good though — and perfect for those emergency sweet cravings.

Variations and Substitutions:

Feeling adventurous? Here’s how you can switch things up:

• Try different cake mixes: White or yellow work too.

• Add shredded coconut: For an even more tropical twist.

• Swap the nuts: Not into pistachios? Walnuts or pecans work too.

• Boost the pineapple: Add more if you want it extra fruity.

• Go homemade: Use fresh whipped cream instead of whipped topping (but eat right away).

See? Flexible and fun. Just how desserts should be.

What to Serve with Pistachio Pineapple Cake?

You can totally enjoy this cake solo. But if you wanna be a little extra…

• Fresh berries: Adds color and tartness.

• Coffee or iced tea: Cuts through the sweetness.

• Vanilla ice cream: Because why not?

• Whipped cream: For double the fluff.

No matter what, this cake’s the main event.

Frequently Asked Questions:

Can I make this ahead of time?
Absolutely. In fact, it gets better after chilling. Perfect make-ahead dessert.

Can I swap whipped topping for homemade whipped cream?
Totally, but eat it sooner since whipped cream isn’t as stable.

Can I freeze it?
Yep! Just know the frosting will soften up a little when thawed.

And there you have it — my no-fuss, always-a-hit Pistachio Pineapple Cake. It’s light, fun, easy, and just quirky enough to make everyone ask, “Wait, what’s in this?”

So… what do you think? Are you team pineapple and pistachio yet? Try it out and let me know — I’d love to hear your twists and see your pics.

Keep the Flavor Coming – Try These:

Philly Cheese Steak Sloppy Joes

Georgia Pecan Upside Down Cake

Delicious Brown Sugar Glazed Ham Recipe

Pistachio Pineapple Cake

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Embark, on an adventure with our Pistachio Pineapple Cake. This outstanding dessert merges the lightness of angel food cake with the embrace of pistachios and the resonant blast of pineapple. It's not about baking a cake; it's a fusion of textures and flavors that transports you to a serene sun-kissed orchard with every bite. Picture the crunch of pistachios blending harmoniously with the sweet and tangy pineapple all enveloped in a cloud-like fluffy cake that simply melts in your mouth. ​Whether you're sharing it during a family gathering or savoring it during a moment of indulgence this Pistachio Pineapple Cake promises to make an unforgettable impression, with its unique charm and irresistible taste.

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12 Servings

Ingredients

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Cake Ingredients:

• 1 package angel food cake mix
• 1 package 3.4 ounces instant pistachio pudding mix
• ½ c vegetable oil
• 3 large eggs
• 1 can 20 ounces crushed pineapple, not drained

Frosting Ingredients:

• 1 container 8 ounces whipped topping, thawed
• ⅔ c whole milk
• 1 package 3.4 ounces instant pistachio pudding mix
• Chopped pistachios for garnish

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Instructions

 

1. Preheat your oven to 350°F (175°C). Lightly grease a baking dish measuring 9x13 inches.
2. Take a mixing bowl. Combine the angel food cake mix, pistachio pudding mix, vegetable oil, eggs and the entire can of crushed pineapple (including its juice). Mix these ingredients well until they are thoroughly combined.
3. Pour the batter into the greased baking dish. Smooth out the surface. Place it in the preheated oven. Allow it to bake for 30 to 35 minutes. To check if it's done insert a toothpick, into the center of the cake. If it comes out clean then your cake is ready.
4. Once baked remove the cake from the oven. Allow it to cool down to room temperature.
5. While waiting for the cake to cool prepare your frosting. In a bowl thicken up your second pistachio pudding mix by adding milk. After that gently fold in thawed whipped topping until they are fully incorporated.
6. Spread a layer of frosting over your cooled cake. Once frosted place it in your refrigerator for around 2 hours to chill properly.
7. Before serving decorate your cake by sprinkling chopped pistachios on top.
8. Indulge, in the Pistachio Pineapple Cake. Savor every bite!

Notes

If you're yearning for the experience of our Pistachio Pineapple Cake but require a gluten-free option don't worry! You can easily make adjustments, to the recipe to suit your needs while still savoring the tantalizing flavors and textures.

To begin substitute the angel food cake mix with a gluten-free version. There are brands that offer delicious gluten-free cake mixes that will pair perfectly with the unique combination of pistachio and pineapple in this recipe.

Additionally ensure that your pistachio pudding mix is also gluten-free. While many pudding mixes are naturally gluten-free it's always wise to check the labels, for any hidden sources of gluten or cross-contamination warnings.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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