Pistachio Pineapple Cake

Sure! Here’s a recipe for Pistachio Pineapple Cake:


  • 1 box of yellow cake mix
  • 1 package (3.4 ounces) of instant pistachio pudding mix
  • 4 eggs
  • 1 cup of vegetable oil
  • 1 cup of crushed pineapple (drained)
  • 1/2 cup of chopped pistachios
  • 1/2 cup of shredded coconut (optional)
  • Whipped cream or cream cheese frosting for topping (optional)


  1. Preheat your oven to the temperature indicated on the cake mix box. Grease and flour a 9×13-inch baking pan.
  2. In a large mixing bowl, combine the yellow cake mix, pistachio pudding mix, eggs, and vegetable oil. Beat the mixture until it becomes smooth and well-combined.
  3. Add the crushed pineapple to the batter and stir until it is evenly distributed. You can reserve a few tablespoons of crushed pineapple for garnishing if desired.
  4. Fold in the chopped pistachios and shredded coconut (if using). Mix until they are evenly incorporated into the batter.

  1. Pour the batter into the prepared baking pan, spreading it out evenly.
  2. Place the pan in the preheated oven and bake according to the time specified on the cake mix box, usually around 25-30 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs clinging to it, the cake is done.
  3. Once the cake is baked, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
  4. If desired, you can top the cooled cake with whipped cream or cream cheese frosting. You can also garnish with the reserved crushed pineapple and additional chopped pistachios.

  1. Slice and serve the Pistachio Pineapple Cake, and enjoy!

Note: Feel free to adjust the amount of crushed pineapple, pistachios, and shredded coconut according to your preference. You can also add a few drops of green food coloring to enhance the pistachio color if desired.

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