This is a wonderful flavor combination! The rich, buttery, slightly savory depth of pistachio pairs beautifully with the bright, tangy sweetness of pineapple.
Here is a recipe for a Pistachio Pineapple Cake. It is incredibly moist, vibrantly green (naturally, if you use pistachio paste, or retro-green if you use instant pudding), and topped with a luscious pineapple cream cheese frosting.
Why this recipe works:
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Texture: Crushed pineapple is folded directly into the batter, which guarantees a dense, moist, almost “hummingbird cake” style crumb.
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Flavor: It uses a combination of instant pistachio pudding mix (for that classic bakery flavor and moisture) and real ground pistachios (for texture and authentic nuttiness).
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Frosting: The tang of cream cheese and the sweetness of pineapple juice cut through the richness of the cake.
Ingredient Notes
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Pistachio Pudding Mix: Make sure you buy instant pistachio pudding mix (like Jell-O brand), not “cook and serve.”
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Pineapple: You will need one 20-ounce can of crushed pineapple in juice (not heavy syrup). We will use the fruit in the cake and the drained juice in the frosting.
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Pistachios: Buy roasted, unsalted pistachios for the best flavor.
Part 1: The Cake
Dry Ingredients:
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1 ½ cups all-purpose flour
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1 (3.4 oz) box instant pistachio pudding mix
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1 ½ teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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¾ cup finely ground roasted pistachios (plus extra for garnish)
Wet Ingredients:
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½ cup (1 stick) unsalted butter, softened
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¾ cup granulated sugar
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3 large eggs, room temperature
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1 teaspoon vanilla extract
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1 teaspoon almond extract (optional, but highly recommended—it enhances the pistachio flavor)
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1 (20 oz) can crushed pineapple, undrained
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½ cup buttermilk (or regular milk with a splash of lemon juice)
Instructions:
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Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan (or two 8-inch round cake pans).
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Mix Dry: In a medium bowl, whisk together the flour, dry pudding mix, baking powder, baking soda, salt, and ground pistachios. Set aside.
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Cream Butter & Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3 minutes). Beat in the eggs one at a time. Mix in the vanilla and almond extract.
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Combine: Slowly add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
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Add Pineapple: Gently fold in the entire can of crushed pineapple, including the juice. The batter will look slightly curdled because of the pineapple juice—don’t worry, this is normal!
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Bake: Pour the batter into the prepared pan. Bake for 30–35 minutes (for 9×13) or 25–30 minutes (for rounds), or until a toothpick inserted in the center comes out clean.
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Cool: Let the cake cool completely in the pan on a wire rack before frosting.
Part 2: Pineapple Cream Cheese Frosting
Ingredients:
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8 oz (1 block) full-fat cream cheese, softened
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½ cup (1 stick) unsalted butter, softened
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3 to 4 cups powdered sugar (adjust for desired thickness)
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1 teaspoon vanilla extract
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2 to 3 tablespoons of drained pineapple juice (If your can of pineapple has a lot of liquid, reserve a little before dumping it all into the cake batter, or squeeze a little juice out of a fresh can if needed).
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Pinch of salt
Instructions:
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In a large bowl, beat the cream cheese and butter together until completely smooth and no lumps remain.
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Add the vanilla, salt, and 2 tablespoons of pineapple juice.
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Gradually add the powdered sugar, one cup at a time, beating on low until incorporated.
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If the frosting is too thick, add the remaining tablespoon of pineapple juice. If it is too thin, add a little more powdered sugar.
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Spread generously over the completely cooled cake.
Serving & Storage
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Garnish: Top the cake with a generous sprinkle of chopped roasted pistachios. For an extra pop of flavor and color, you can also sprinkle a little fresh lemon or orange zest over the top.
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Storage: Because of the cream cheese frosting, this cake must be stored in the refrigerator. It will stay moist for up to 5 days.
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Make-Ahead Tip: This cake actually tastes better the day after it is made. Sitting in the fridge overnight allows the pistachio and pineapple flavors to meld together beautifully.
Baker’s Variation: If you want to skip the frosting entirely, this cake is often served as a “poke cake.” While the cake is still warm, poke holes all over the top with a wooden spoon and pour a mixture of sweetened condensed milk and a little reserved pineapple juice over it, letting it soak in. Top with whipped cream and pistachios!