This Pistachio Pineapple Cake is a retro favorite—moist, tender, and bursting with tropical sweetness and nutty pistachio goodness. A staple in 1970s church cookbooks and community potlucks, it uses instant pistachio pudding mix for flavor and moisture, paired with crushed pineapple for natural sweetness and a soft crumb.
Finished with a fluffy whipped cream frosting and a sprinkle of chopped pistachios, this cake isn’t just dessert—it’s a slice of nostalgia that always earns rave reviews.
Why You’ll Love It
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🍰 Moist, tender, and packed with flavor
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⏱️ Just 20 minutes prep, then bake
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💛 One bowl + one pan = minimal cleanup
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💸 Budget-friendly: under $8 for 12 generous servings
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🌾 Nut-free option: simply skip the topping
Ingredients
For the Cake:
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1 box (3.4 oz) instant pistachio pudding mix
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1 box (15.25 oz) yellow or white cake mix
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½ cup (120 ml) vegetable oil
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4 large eggs
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1 (20 oz) can crushed pineapple, undrained
For the Frosting:
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1 (8 oz) tub whipped topping (like Cool Whip), thawed
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1 (3.4 oz) box instant vanilla pudding mix
Optional Garnish:
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½ cup chopped pistachios
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Maraschino cherries
💡 Pro Tips:
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Keep the pineapple juice—it keeps the cake ultra-moist.
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Use full-fat eggs and oil; low-fat versions can dry out the cake.
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Chill frosting 30 minutes before spreading for best texture.
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