This cake is as simple as it is delicious. Using a boxed cake mix and pudding simplifies the prep without sacrificing flavor. The combination of pistachio and pineapple delivers a sweet, creamy, slightly tangy bite that’s irresistibly light and refreshing. Topped with whipped topping and a sprinkle of nuts or coconut, it’s a tropical dream in every forkful.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Yellow or white cake mix
Instant pistachio pudding mix
Eggs
Vegetable oil
Crushed pineapple (with juice)
Whipped topping (such as Cool Whip)
Optional: chopped pistachios, shredded coconut, or maraschino cherries for garnish
Directions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large mixing bowl, combine cake mix, pistachio pudding mix, eggs, oil, and the entire can of crushed pineapple (including the juice).
Beat with an electric mixer on medium speed until well blended.
Pour the batter into the prepared baking dish and smooth the top.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan on a wire rack.
Once cooled, spread the whipped topping evenly over the cake.
Garnish with chopped pistachios, shredded coconut, or cherries if desired.
Chill the cake in the refrigerator for at least 1 hour before serving.
Servings and timing
This recipe yields approximately 12 to 16 servings. Prep time: 10 minutes Cook time: 30–35 minutes Chill time: 1 hour Total time: About 1 hour 45 minutes
Variations
Layered Version: Bake in two round pans and stack with whipped topping between the layers.
Cream Cheese Frosting: Swap the whipped topping for a light cream cheese frosting for a tangier finish.
Coconut Twist: Add shredded coconut to the batter for extra tropical flavor.
Nuts Inside: Fold chopped pistachios or walnuts into the batter for crunch.
Mini Cakes: Bake in cupcake tins for individual servings.
Storage/Reheating
Store the cake in the refrigerator, covered tightly, for up to 4–5 days. Because of the whipped topping, refrigeration is essential. This cake is best served chilled and does not require reheating. If freezing, wrap slices in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
FAQs
Can I use fresh pineapple instead of canned?
Fresh pineapple can be used, but make sure to finely crush it and include the juice for moisture and flavor.
Do I have to use whipped topping?
No, you can substitute with homemade whipped cream or a light frosting of your choice.
What flavor does pistachio pudding add?
It adds a nutty, slightly sweet flavor and a pale green color that gives the cake its signature look.
Can I make this cake a day ahead?
Yes, and it’s even better when made ahead—the flavors meld and the cake becomes even more moist.
Is this cake overly sweet?
No, the pineapple provides natural sweetness, while the pudding and topping offer a creamy balance without being too rich.
Can I use sugar-free pudding mix?
Yes, sugar-free pudding works well if you’re looking to reduce sugar in the recipe.
What’s the texture of this cake?
It’s soft, moist, and slightly dense thanks to the pudding and pineapple.
Can I bake this in a bundt pan?
Yes, just adjust the baking time to about 40–45 minutes and grease the pan well.
Are there other fruit options besides pineapple?
Crushed mango or mandarin oranges could be fun tropical swaps, but pineapple is best for consistency and moisture.
Do I need to refrigerate leftovers?
Yes, due to the whipped topping, the cake should be stored in the refrigerator.
Conclusion
Pistachio Pineapple Paradise Cake is a wonderfully easy and flavor-packed dessert that’s as fun to make as it is to eat. With its refreshing pineapple base, creamy pistachio pudding, and cool whipped topping, it brings a tropical escape to any dessert table. Whether you’re making it for a family get-together or just because, this cake guarantees smiles and second servings.
Pistachio Pineapple Paradise Cake is a tropical-inspired dessert made with boxed cake mix, pistachio pudding, and crushed pineapple. Topped with whipped topping and optional garnishes, it’s moist, fruity, and irresistibly light—perfect for gatherings and summer treats.
Ingredients
1 box yellow or white cake mix
1 package (3.4 oz) instant pistachio pudding mix
3 large eggs
1/2 cup vegetable oil
1 can (20 oz) crushed pineapple with juice
1 tub (8 oz) whipped topping (e.g., Cool Whip)
Optional: chopped pistachios for garnish
Optional: shredded coconut or maraschino cherries for garnish
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, combine cake mix, pistachio pudding mix, eggs, oil, and the entire can of crushed pineapple with juice.
Beat with an electric mixer on medium speed until well blended.
Pour the batter into the prepared baking dish and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake completely in the pan on a wire rack.
Spread whipped topping evenly over the cooled cake.
Garnish with chopped pistachios, shredded coconut, or cherries if desired.
Refrigerate for at least 1 hour before serving.
Notes
Use sugar-free pudding for a lighter version.Substitute whipped topping with homemade whipped cream if preferred.Bake in a bundt pan for 40–45 minutes for a decorative twist.Letting the cake chill overnight enhances flavor and texture.Fold chopped nuts or coconut into the batter for added texture.
