Ingredients
For the Cake:
1 box (15.25 oz) yellow or white cake mix
1 package (3.4 oz) instant pistachio pudding mix (must be instant)
1 cup crushed pineapple in juice (do not drain!)
½ cup vegetable oil
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup chopped unsalted pistachios (plus extra for garnish)
For the Glaze:
1 cup powdered sugar
2–3 tablespoons reserved pineapple juice
Optional: Zest of 1 lime (for a bright, citrusy lift)
Instructions
1. Prep & Preheat
Heat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan, or coat thoroughly with nonstick cooking spray. This ensures a clean release and beautiful ridges.
2. Make the Batter
In a large bowl, combine the cake mix, pistachio pudding mix, undrained crushed pineapple, oil, eggs, and vanilla. Beat with a hand or stand mixer on medium speed for 2–3 minutes, until smooth and glossy.
Gently fold in 1 cup of chopped pistachios with a spatula—just until evenly distributed.
3. Bake to Perfection
Pour the batter into the prepared pan and smooth the top. Tap the pan gently on the counter to release air bubbles.
Bake for 45–55 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. The cake should be golden and pulling slightly from the edges.
4. Cool Completely
Let the cake cool in the pan for 10–15 minutes, then carefully invert it onto a wire rack. Allow it to cool completely before glazing—this prevents the glaze from melting off.
5. Make the Glaze
In a small bowl, whisk together powdered sugar and 2 tablespoons of pineapple juice. Add more juice, 1 teaspoon at a time, until the glaze is thick but pourable—like heavy cream.
For a refreshing twist, stir in lime zest.
6. Glaze & Garnish
Drizzle the glaze evenly over the cooled cake, letting it cascade down the sides. Immediately sprinkle with extra chopped pistachios for crunch and color.
7. Serve & Savor
Slice and serve as-is, or elevate it with:
A dollop of whipped cream
A scoop of vanilla ice cream
A dusting of toasted coconut
Serving Suggestions
Pair with mango iced tea or sparkling lemonade
Serve at baby showers, bridal brunches, or summer gatherings
Wrap slices in parchment for a thoughtful homemade gift
Frequently Asked Questions
Can I use fresh pineapple?
Yes! Finely chop and measure 1 cup, then add ¼ cup water or juice to mimic canned moisture.
Can I make it gluten-free?
Use GF cake mix and verify pudding mix is GF (Jell-O brand is not; look for GF-certified alternatives).
How long does it keep?
Store covered at room temperature for 3 days, or refrigerate for up to 5 days. The pineapple keeps it remarkably moist!
Can I skip the nuts?
You can omit pistachios, but they add essential texture and flavor. Try toasted coconut for a nut-free alternative.
Allergy Information
Contains: Tree nuts (pistachios), wheat, dairy (in most cake mixes), eggs
Gluten-free option: Possible with certified GF products
Vegetarian: Yes
Always check labels on cake and pudding mixes.
Nutrition Facts
(Per slice, recipe serves 12)
Calories: 320
Protein: 4g
Fat: 14g (Saturated: 2g)
Carbohydrates: 45g
Fiber: 2g
Sugar: 28g
Sodium: 320mg
Values may vary based on brands used.
This Pistachio Pineapple Cake is more than dessert—it’s a mood booster. With its sunny flavor, jewel-toned flecks, and luscious glaze, it brings joy to any table. And because it’s made with pantry staples, it’s as easy to bake as it is to love. So preheat that oven, grab your Bundt pan, and let this tropical-nutty masterpiece remind you that sometimes, the sweetest moments come from the simplest recipes.
.png)
.png)
