NUTTY PINEAPPLE PISTACHIO CAKE

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This Nutty Pineapple Pistachio Cake was an experiment and turned out beautifully.  I wanted to make a cake for Father’s Day 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. (Note:  I put this cake in the refrigerator last night.  We cut it this morning and it will never make it to Father’s Day.)

Pineapple pistachio cake is wonderful for any holiday or event.

1 (18.5 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

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. Enjoy!

Note:  This cake is so good you could just sprinkle with powdered sugar. I used 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.

 
 

Pistachio Cake

This amazing cake is so easy to make and one your family will love. This cake is made with a cake mix, but looks like you spent hours in the kitchen!
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Cake
Cuisine: American, southern
Keyword: cake mix recipe, pistachio cake
Servings: 1 cake
Author: The Southern Lady Cooks

Ingredients

  • 1 (18.5 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

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.

Notes

This cake is so good you could just sprinkle with powdered sugar. I used 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.

 
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