NUTTY PINEAPPLE PISTACHIO CAKE
This Pistachio Cake was an experiment and turned out beautifully. I wanted to make a cake and was low on supplies. I managed to use what I had on hand and this is the result. Pineapple Pistachio Cake is a very moist cake and so good. First time making this and I will probably make it many more times. I am always experimenting with recipes and trying new ways to make things. This is what makes cooking fun for me and I’ve had plenty of disasters but don’t let that discourage you from trying.
Pineapple Pistachio Cake ingredients needed:
Yellow cake mix without the pudding
Instant pistachio pudding
Eggs
Sour cream
Milk
Can crushed pineapple, undrained
Almond extract or could use vanilla
Coconut
Pecans, chopped or nuts of your choice
Pistachios
I have made this cake a few times now with a basic powdered sugar glaze and topped with some pistachios and we all loved it. This cake is versatile, you could easily add a cream cheese frosting or simply use a can of whipped vanilla frosting, melted for about 12 seconds in the microwave and poured over the cake. Then added some coconut and nuts sprinkled on top. You could use another package of pistachio pudding mixed with cool whip for the frosting. You could also mix together some powdered sugar, milk, and almond extract to drizzle over the cake.
I do keep this cake in a cool place or the refrigerator.
“Baked this yesterday as a surprise for my BFF. She had “”liked” it on Face book around the February timeframe. They had a cookout last night and I surprised her with this cake. She absolutely loved it. Great cake and easy recipe. Thank you.” – Louise
Pistachio Cake
Ingredients
- 1 (15.25 ounce) yellow cake mix without the pudding
- 1 (3.4 ounce )instant pistachio pudding
- 3 eggs
- 1/4 cup sour cream
- 1 cup milk
- 1 (8 ounce) can crushed pineapple undrained
- 1 teaspoon almond extract or could use vanilla
- 1 cup coconut
- 1 cup pecans chopped or nuts of your choice
- Pistachios
Instructions
- Mix pudding and cake mix with a wire whisk. Add eggs, sour cream, milk, undrained pineapple, vanilla extract, coconut and nuts. Mix well with spoon. (Could use mixer, too). Spray a 9 inch bundt pan or could use a 9 x 13 inch pan with cooking spray.
- Bake in preheated 350 degree oven 50 to 55 minutes testing for doneness as ovens vary. Cool in pan for about 15 minutes, turn out on plate. Frost with you favorite frosting.
- I topped with a basic powdered sugar glaze and pistachios
Notes
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Cake mixes are down to 15.25 oz. now (2019). How do I adjust the ingredients? Thank you.
You might use a little less milk in the recipe and just make sure all the ingredients are wet but no soggy, Karen.
Love it new ingredient for me . Thanks
I’m going to make this soon thanks
Baked this yesterday as a surprise for my BFF. She had “”liked” it on Face book around the February timeframe. They had a cookout last night and I surprised her with this cake. She absolutely loved it. Great cake and easy recipe. Thank you.
I am going to make this soon.I use baker joy with flour it is in the Pam baking section .my cakes come out so easy.
Is the cooking time for the 9 X 13 the same as the bundt pan?
Yes, it would be but I would check it for doneness about 10 minutes early.
Look’s like I can make (diabetic style) , I’ll give it a try! Thanks, Southern Lady
my cake is in the oven and I can’t wait for thanksgiving tomorrow!! I used walnuts instead (picked up 2 bags by a mistake) and because I’m making 3 cakes I added 3 drops of green food coloring so it can stand out a little bit more. This is my first time making a pistachio cake. I’ve had it once before but I do enjoy the pistachio muffins at the bakery. Although I don’t eat pistachios, I would like to try it with the recipes. Still debating on a glaze…
Looks yummy and can hardly wait to try it! What kind of plate do you use that will hold a 13×9″ pan?
Buy carboard at baking store. Or look for cake size plate. If you can find one at stores. You could look online also.
Dear Southern Lady, Congratulations, your cake is a winner; though I have not made it yet I can tell already its going to be wonderful. Many thanks for sharing.
Judy – just in case you haven’t seen it yet, I posted this recipe yesterday. It’s a real hit for sure. So glad you shared so I could too. =D Hope you have a great week.
I made the cake yesterday (finally!), and it was a big hit. I topped it with a confectioner’s sugar/milk glaze, sprinkled with a little cocoanut and pecans. Love it. Thanks. Sometime I am going to try it with pistachios instead of pecans.
Can’t wait to bake this cake! We have enjoyed many of your recipes.
I took this cake to a family reunion over the weekend and it was a huge hit. Thanks for sharing your “concoction”, it was delicious.
So happy the cake was a hit Pam. Thank you for letting me know. Have a great week..
Anything you can substitute for the coconut? Have family that doesn’t care for coconut.
You might try leaving it out but I never have.
This recipe contains several of my favorite flavors, and I plan to make it this week. What’s the best brand of cake mix?
That looks amazing, any baked good with pineapple and coconut in it, has to be delish. And, aren’t you the creative one!
this looks good i am going to make it for our church dinner we are having i hope it turns out good Thanks
Hi Again – Wanted you to know we each enjoyed TWO pieces (no, not at the same time!) of this yummy cake today. My husband was curious when he saw it was green…and he mentioned how good it was…TWO times…before having the second piece. Can’t really taste the pineapple much, but I think it adds a great moistness. Thanks again – this one’s a keeper at our house for sure.
So happy you enjoyed the cake!
I think you should experiment more often is the end result looks like this.
You are a creative genius. Printing this to make for Father’s Day here at our house too…MMMM good! Thanks so much.
You are amazing to think of such things. Looks really good.
Your experiment sounds and looks like a success Judy. I intend to make it for Father’s Day now that you have shared your recipe. Many thanks.
you mentioned spray the pan, do we also flour it?
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No, Richard. I never flour my cake pans anymore. I find they come out easier if you just spray with cooking spray. I use Canola oil cooking spray and spray generously.
I don’t flour cakes either… I actually sugar them instead with granulated sugar
.. hate that floury effect you often get when flour
Yes!! I’ve been “sugaring” my cake pans for 40+ yrs. So much better than flour. And sort of makes a nice glaze on the cake.
I totally agree – sometimes using only what we happen to have on hand – along with some imagination and creative skills – becomes something totally new and super delicious – just like this cake!!
I agree Cecile….some of my families favorite food came about in just this manner. This recipe sounds great BTW. 🙂