Now that is a brilliant and delicious flavor combination! The nutty, buttery richness of pistachios paired with the bright, tropical sweetness of pineapple makes for a truly special cake.
Here’s a classic recipe for a Pistachio Pineapple Cake that’s famously easy, incredibly moist, and bursting with flavor. This is often known as a “Dump Cake” or “Poke Cake” style dessert.
Easy Pistachio Pineapple Cake (The Classic Version)
This crowd-pleaser uses a cake mix as a shortcut for a reliably perfect texture.
Ingredients:
· 1 box (15.25 oz) white or yellow cake mix (plus ingredients listed on box: typically eggs, oil, water)
· 1 box (3.4 oz) instant pistachio pudding mix
· 1 can (20 oz) crushed pineapple in juice (DO NOT DRAIN)
· ½ cup chopped pistachios (for batter and topping)
· 1 container (8 oz) frozen whipped topping, thawed (like Cool Whip), or 1½ cups sweetened whipped cream
Instructions:
- Bake the Cake: Preheat oven and prepare cake mix according to package directions for a 9×13-inch pan. Immediately after pouring the batter into the greased pan, sprinkle the dry pistachio pudding mix evenly over the top of the batter.
- Add the Pineapple: Spoon the entire can of undrained crushed pineapple evenly over the pudding layer.
- Bake: Bake according to cake mix directions, but often add 5-10 minutes to the baking time. The cake is done when the top is golden and a toothpick inserted in the center comes out clean or with moist crumbs. Let the cake cool completely in the pan on a wire rack.
- Top & Serve: Once completely cool, spread the whipped topping evenly over the cake. Sprinkle with the remaining chopped pistachios. Chill for at least an hour before serving. Store covered in the refrigerator.
“From Scratch” Option: Pistachio Pineapple Bundt Cake
For a more elegant, made-from-scratch version:
Ingredients:
· 1 cup shelled pistachios, finely ground (plus extra for garnish)
· 2 ½ cups all-purpose flour
· 2 tsp baking powder
· ½ tsp salt
· 1 cup unsalted butter, softened
· 1 ¾ cups granulated sugar
· 4 large eggs
· 1 tsp vanilla extract
· 1 tsp almond extract
· 1 cup buttermilk
· 1 ½ cups well-drained crushed pineapple (from a 20 oz can, reserve juice for glaze)
· Pineapple Glaze: Whisk 1 cup powdered sugar with 2-3 tbsp reserved pineapple juice until smooth.
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 10-12 cup Bundt pan.
- In a bowl, whisk together ground pistachios, flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla and almond extracts.
- Gradually add the flour mixture alternately with the buttermilk, beginning and ending with flour, mixing just until combined. Fold in the well-drained pineapple.
- Pour batter into prepared pan. Bake 50-60 minutes, until a toothpick comes out clean. Cool in pan 15 minutes, then invert onto a wire rack to cool completely.
- Drizzle with pineapple glaze and sprinkle with chopped pistachios.
Why This Combo Works:
The pistachio provides a sophisticated, rich, and slightly savory base, while the pineapple adds a necessary pop of acidity and tropical moisture that keeps every bite interesting and prevents the cake from being overly sweet or heavy.
Enjoy a slice of this unexpectedly perfect pairing!