This Pistachio Pineapple Cake is a delightful and vibrant dessert that combines the nutty crunch of pistachios with the tropical sweetness of pineapple. Moist, flavorful, and easy to make, this cake is perfect for celebrations, potlucks, or a special treat at home. Topped with a creamy glaze, it’s a show-stopping dessert that’s as delicious as it is beautiful.
Ingredients
For the cake:
- 1 box (15.25 oz) yellow or white cake mix
- 1 package (3.4 oz) instant pistachio pudding mix
- 1 cup crushed pineapple (in juice, not drained)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup chopped pistachios (plus extra for garnish)
For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice (reserved from the crushed pineapple)
- Optional: Zest of 1 lime for added brightness
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or line it with nonstick cooking spray to prevent sticking.
- Prepare the Batter:
- In a large mixing bowl, combine the cake mix, pistachio pudding mix, crushed pineapple (with its juice), vegetable oil, eggs, and vanilla extract. Mix on medium speed with a hand mixer or stand mixer for 2–3 minutes, until the batter is smooth and well combined.
- Gently fold in 1 cup of chopped pistachios using a spatula.
- Bake the Cake:
- Pour the batter into the prepared Bundt pan, spreading it evenly. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the Cake:
- Allow the cake to cool in the pan for 10–15 minutes, then carefully invert it onto a wire rack to cool completely.
- Make the Glaze:
- In a small bowl, whisk together the powdered sugar and 2 tablespoons of pineapple juice until smooth. Add more juice, 1 teaspoon at a time, until the glaze reaches a drizzleable consistency.
- If desired, stir in the zest of 1 lime for a citrusy twist.
- Glaze and Garnish the Cake:
- Once the cake has cooled completely, drizzle the glaze evenly over the top, allowing it to drip down the sides.
- Sprinkle additional chopped pistachios over the glazed cake for garnish and added texture.
- Serve and Enjoy:
- Slice and serve the cake as is, or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Tips and Variations
- Pineapple Swap: Use fresh or canned diced pineapple instead of crushed pineapple for a chunkier texture. Drain the juice and reserve it for the glaze.
- Nut-Free Option: Omit the pistachios and replace them with shredded coconut for a tropical twist.
- Add-Ins: Fold in dried cranberries, golden raisins, or white chocolate chips for extra flavor and texture.
- Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Yield
Serves 10–12 people, depending on portion size.
This Pistachio Pineapple Cake is a tropical-inspired dessert that’s bursting with flavor and texture. The combination of moist cake, crunchy pistachios, and sweet pineapple makes it a standout treat for any occasion. Whether you’re celebrating a special day or simply craving something sweet, this cake is sure to impress!
