Pistachio Pineapple Cake – The Easiest 5-Ingredient Tropical Dessert

Pistachio Pineapple Cake is the kind of dessert that instantly becomes a family favorite. Light, fluffy, creamy, and full of tropical flavor, this cake blends the nutty richness of pistachio pudding with the bright sweetness of crushed pineapple. It’s unbelievably easy to make, requires just a handful of pantry ingredients, and delivers a bakery-style result with almost no effort.

This cake is perfect for holidays, potlucks, birthdays, spring and summer gatherings, or anytime you need a quick dessert that feels special. The airy angel food base keeps it light, while the creamy pistachio topping adds richness and irresistible flavor. Best of all — it tastes even better after chilling, making it ideal for make-ahead entertaining.

Why You’ll Love This Pistachio Pineapple Cake

• Only 5 ingredients in the cake batter
• No butter or complicated mixing
• Light, fluffy texture with rich creamy topping
• Perfect make-ahead dessert
• Beautiful presentation with simple garnish

Ingredients

For the Cake

• 1 box angel food cake mix — creates a light, fluffy base
• 1 (3.4 oz) box pistachio pudding mix — adds nutty flavor and moisture
• ½ cup vegetable oil — keeps the cake tender
• 3 eggs — for structure and richness
• 1 (20 oz) can crushed pineapple with juice — adds sweetness and moisture

For the Frosting

• 8 oz Cool Whip, thawed — light, creamy base
• ⅔ cup whole milk — helps thicken the pudding
• 1 (3.4 oz) box pistachio pudding mix — flavor and structure
• Chopped pistachios — optional garnish for crunch and color

How to Make Pistachio Pineapple Cake

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter.

Step 2: Mix the Batter

In a large bowl, combine the angel food cake mix, pistachio pudding mix, vegetable oil, eggs, and crushed pineapple with juice. Beat until smooth and fully blended.

Step 3: Bake

Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Step 4: Cool Completely

Allow the cake to cool fully before frosting to prevent melting.

Step 5: Make the Frosting

In a bowl, whisk together the pudding mix and milk until thick. Gently fold in the Cool Whip until smooth and fluffy.

Step 6: Frost and Chill

Spread frosting evenly over the cooled cake. Refrigerate for at least 2 hours before serving for best texture and flavor.

Step 7: Garnish and Serve

Sprinkle chopped pistachios over the top before slicing and serving.

Pro Tips for the Best Pistachio Pineapple Cake

• Do not drain the pineapple — the juice keeps the cake moist.
• Chill overnight for even better flavor and structure.
• Use whole milk for the frosting for the creamiest texture.
• Toast the pistachios for extra nutty flavor.

Serving Suggestions

• Serve chilled with fresh berries on the side
• Pair with coffee or iced tea
• Perfect for Easter, summer BBQs, birthdays, and potlucks

Final Thoughts

Pistachio Pineapple Cake proves that the most impressive desserts don’t have to be complicated. With just a few simple ingredients and minimal prep, you get a moist, fluffy, creamy cake that tastes like it came from a bakery. It’s refreshing, nostalgic, and completely irresistible — a dessert you’ll make again and again.