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–+ servings

Pistachio Pineapple Cake

A vintage-inspired sheet cake with pistachio pudding, crushed pineapple, and fluffy whipped topping. Simple, moist, and perfect for potlucks.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Desserts, Sheet Cakes
Cuisine: American
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box (15.25 oz) yellow cake mix
  • 1 box (3.4 oz) instant pistachio pudding mix
  • 4 large eggs room temperature
  • 1 can (20 oz) crushed pineapple with juice do not drain
  • 1/2 cup vegetable oil
For the Topping
  • 1 tub (8 oz) whipped topping thawed, like Cool Whip
  • 1/4 cup chopped pistachios optional, for garnish
  • 6 whole maraschino cherries optional, for decoration

Method
 

  1. Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish.
  2. In a large mixing bowl, combine the yellow cake mix, instant pistachio pudding mix, eggs, crushed pineapple with its juice, and vegetable oil.
  3. Beat the mixture with an electric mixer on medium speed until fully combined and smooth, about 2 minutes.
  4. Pour the batter into the prepared baking dish and spread it evenly.
  5. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the cake to cool completely at room temperature.
  7. Once cooled, spread the whipped topping evenly over the top of the cake.
  8. Sprinkle with chopped pistachios and decorate with maraschino cherries, if using.
  9. Chill the cake for at least 1 hour before serving for the best texture and flavor.

Nutrition

Calories: 420kcalCarbohydrates: 58gProtein: 6gFat: 19gSaturated Fat: 6gCholesterol: 95mgSodium: 490mgFiber: 2gSugar: 40g

Notes

For a nut-free version, skip the pistachio garnish or substitute with toasted coconut flakes.
You can replace the whipped topping with stabilized homemade whipped cream: whip 1 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form.
This cake keeps well in the refrigerator for up to 3 days, covered tightly with plastic wrap or foil.
Make sure the cake is completely cool before adding the topping, or it will melt and slide off.
For extra pistachio flavor, add 1/4 teaspoon almond extract to the batter along with the other wet ingredients.
Serve chilled straight from the fridge for the best texture; the cake firms up nicely and slices cleanly.
If you don't have a 9x13-inch pan, you can use two 8-inch square pans and reduce baking time by about 5 minutes.

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