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Close up view of a Pistachio Pineapple Cake slice showing the moist green sponge and yellow pineapple bits.

Pistachio Pineapple Cake: The Ultimate Moist & Fluffy Summer Dessert

This Pistachio Pineapple Cake features a moist, light mint-green sponge infused with crushed pineapple and topped with a 1-inch thick whipped cream frosting and crushed roasted pistachios. A refreshing, tropical, and nutty vintage-style dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Cakes, Desserts
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Cake Ingredients
  • 1 package (3.4 oz / 96g) Pistachio Instant Pudding Mix Dry mix only
  • 1 can (20 oz / 567g) Crushed Pineapple Do not drain
  • 2 cups (250g) All-Purpose Flour
  • 3 large Eggs Room temperature
  • 1/2 cup (120ml) Vegetable Oil
  • 1/2 cup (100g) Granulated Sugar
  • 1 tsp (5ml) Vanilla Extract
Frosting & Garnish
  • 2 cups (480ml) Heavy Whipping Cream Cold
  • 1/2 cup (60g) Powdered Sugar
  • 1 cup (125g) Roasted Pistachios Finely crushed

Equipment

  • 1 9x13 inch baking pan
  • 1 Electric Hand Mixer

Method
 

Bake the Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch rectangular baking pan.
  2. In a large bowl, combine flour, pistachio pudding mix, sugar, eggs, oil, vanilla, and the entire can of undrained crushed pineapple. Mix until just combined and a light mint-green color is achieved.
  3. Pour batter into the pan and bake for 30-35 minutes or until a toothpick comes out clean. Let the cake cool completely.
Frost and Decorate
  1. Beat cold heavy cream and powdered sugar until stiff peaks form, creating a thick, stable frosting.
  2. Spread the whipped cream over the cooled cake in a smooth, thick one-inch layer.
  3. Evenly coat the entire top with finely crushed roasted green pistachios for a uniform, vibrant look.

Notes

Use cold heavy cream for the best volume in the frosting.
Do not drain the pineapple; the juice is necessary for the moist crumb.