This Pistachio Pineapple Cake is a beloved vintage favorite—moist, tender, and swirled with tropical sweetness and nutty green charm. Made with just 5 simple ingredients, it’s the kind of easy, no-fuss dessert that filled church potlucks, bridal showers, and summer picnics for decades. Lightly fruity, subtly nutty, and crowned with a fluffy whipped topping, it’s comfort in every bite.
No mixer needed—and always a crowd-pleaser!
Why You’ll Love This Recipe
🍰 Only 5 ingredients—pantry staples!
⏱️ 10 minutes prep, 30–35 minutes bake
💛 One bowl + one pan = easy cleanup
💸 Costs under $8—feeds 12 generously
🌾 Naturally nut-free (if using imitation extract) & easily gluten-free
Ingredients You’ll Need
(9×13-inch baking dish)
1 box (18.25 oz) yellow or white cake mix
1 (3.4 oz) box instant pistachio pudding mix
½ cup vegetable oil
4 large eggs
1 (20 oz) can crushed pineapple, undrained
Optional topping: 1 (8 oz) tub whipped topping (like Cool Whip) or stabilized whipped cream
💡 Pro Tips:
Do not drain the pineapple—its juice provides essential moisture.
Use real pistachio pudding (Jell-O brand)—it contains almond flavoring that gives the classic taste.
Grease pan well—this cake is extra moist and sticks easily.
Step-by-Step Instructions (Moist, Tender, Foolproof)
1. Prep & Preheat
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Mix the Batter
See next page
