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Pistachio Cake with Pineapple

An easy make-ahead sheet cake featuring yellow cake mix, instant pistachio pudding, crushed pineapple, and a light whipped topping.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Rest Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box (15.25 oz) yellow cake mix dry mix, unbaked
  • 1 package (3.4 oz) instant pistachio pudding mix for the cake batter
  • 1 can (20 oz) crushed pineapple in juice undrained, fruit and juice
  • 3 large eggs room temperature
  • 1/2 cup vegetable oil or canola oil
  • 1 package (3.4 oz) instant pistachio pudding mix for the frosting
  • 1 cup whole milk cold
  • 1 container (8 oz) frozen whipped topping thawed in refrigerator
  • 1/2 cup shelled pistachios finely chopped, for garnish

Equipment

  • 9x13-inch baking pan
  • Large mixing bowl
  • Medium mixing bowl
  • Electric hand mixer
  • Wire cooling rack
  • Silicone spatula

Method
 

  1. Preheat oven to 350°F (177°C) and grease a 9x13-inch baking pan with nonstick cooking spray.
  2. In a large mixing bowl, combine yellow cake mix, one 3.4-ounce package of instant pistachio pudding mix, undrained crushed pineapple with its juice, eggs, and vegetable oil.
  3. Beat on medium speed with an electric mixer for 2 minutes until fully combined and smooth.
  4. Pour batter evenly into the prepared 9x13-inch baking pan and smooth the top with a spatula.
  5. Bake at 350°F (177°C) for 32 to 38 minutes, or until a toothpick inserted into the center comes out clean.
  6. Transfer the pan to a wire cooling rack and let the cake cool completely for 60 minutes.
  7. In a medium bowl, whisk the second package of instant pistachio pudding mix with 1 cup of cold whole milk for 2 minutes until thickened.
  8. Gently fold in the thawed whipped topping with a spatula until uniform in color.
  9. Spread frosting evenly over the cooled cake, sprinkle chopped pistachios across the top, and chill in the refrigerator for at least 1 hour before serving.

Notes

Pan Option: You can bake this cake in a 10-inch Bundt pan at 350°F for 45-50 minutes; let cool completely before dusting with powdered sugar instead of using the whipped topping.
Altitude Adjustment: If baking above 3,000 feet, add 3 tablespoons of all-purpose flour to the cake mix and increase the baking temperature to 375°F.