Pistachio Pineapple Sheet Cake
This pistachio pineapple sheet cake is soft, fruity, and topped with fluffy whipped cream.
It’s the kind of vintage dessert that shows up at potlucks and church socials and always gets passed around for seconds. The cake itself is ridiculously simple — a box of yellow cake mix and a box of pistachio pudding mix blended with crushed pineapple and eggs — but the result is a moist, lightly nutty, pastel-green cake that tastes far more special than it looks on paper.
Because it’s baked in a 9×13-inch pan and finished with whipped topping, it’s perfect for feeding a crowd. The pineapple keeps it tender, the pistachio pudding adds both color and flavor, and the cool, creamy topping makes every slice refreshing. You can dress it up with chopped pistachios and cherries for that retro Watergate Cake vibe, or keep it plain for an easy anytime dessert.
Pistachio Pineapple Cake Ingredients
Yellow cake mix – The base of the cake, giving it structure and a soft, tender crumb without any fuss.
Instant pistachio pudding mix – Adds that pale green color and subtle pistachio flavor that makes this cake nostalgic.
Eggs – Four of them to help the cake rise and stay rich and moist.
Crushed pineapple with juice – Do not drain it; the juice adds sweetness and moisture so the cake stays soft.
Vegetable oil – Keeps the cake extra tender and prevents drying.
Whipped topping – A light, creamy finish that pairs perfectly with the fruity cake.
Chopped pistachios and maraschino cherries – Optional garnishes that add crunch and a classic vintage look.
How to Make This Pistachio Pineapple Sheet Cake
STEP 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish so the cake releases easily after baking.
STEP 2: In a large mixing bowl, combine the yellow cake mix, pistachio instant pudding mix, eggs, the entire can of crushed pineapple with its juice, and the vegetable oil.
STEP 3: Using an electric mixer on medium speed, beat the mixture for about 2 minutes, or until the batter is smooth, thick, and fully combined. Scrape down the sides of the bowl so no dry mix remains.
STEP 4: Pour the batter into the prepared baking dish and spread it out evenly with a spatula so it bakes uniformly.
STEP 5: Bake the cake for 30–35 minutes, or until the top is set and a toothpick inserted in the center comes out clean. The top should be lightly golden around the edges.
STEP 6: Remove the cake from the oven and let it cool completely at room temperature. Do not add the topping while the cake is warm or it will melt.
STEP 7: Once the cake is fully cooled, spread the thawed whipped topping evenly over the surface. Smooth it out for a neat finish.
STEP 8: Sprinkle the top with chopped pistachios and dot with maraschino cherries if you want that classic old-school presentation. Refrigerate for at least 1 hour before slicing so the topping sets and the flavors meld.
Can I Make This Cake Ahead of Time?
Yes, this is a great make-ahead dessert. Because it’s baked in a single pan and topped with whipped topping, it actually tastes better after chilling. You can bake the cake the day before, cool it, frost it, and keep it in the refrigerator until serving. Just wait to add cherries until right before you bring it to the table so the color doesn’t bleed.
Can I Use a Different Cake Mix Flavor?
You can. Yellow cake mix is traditional because it has a neutral, buttery flavor that lets the pistachio and pineapple shine, but white cake mix also works. A French vanilla mix will make it a little richer. Avoid chocolate or spice cake here — they’ll overpower the pistachio.
Do I Have to Use Whipped Topping?
Whipped topping holds up really well on a chilled sheet cake, which is why it’s the usual choice, but you can make a stabilized whipped cream if you prefer something homemade. Just make sure to keep the cake chilled so the topping stays firm. Cream cheese frosting is a little heavy for this light, fruity cake, but it can work if you want a richer dessert.
Helpful Tips
- Don’t drain the pineapple — the juice is part of the moisture in the recipe.
- Let the cake cool completely before adding the topping so it doesn’t melt.
- For extra pistachio flavor, sprinkle a few more chopped nuts over the top right before serving.
What to Serve with Pistachio Pineapple Sheet Cake
This cake is lovely after grilled or baked ham, roasted chicken, or any Sunday dinner spread.
It fits right in on dessert tables with ambrosia salad, banana pudding, or poke cakes.
Serve it cold with coffee, iced tea, or lemonade for a refreshing finish.
Storage & Reheating
Store the cake covered in the refrigerator for up to 4 days. Because of the whipped topping and the fruit in the batter, it’s best kept chilled.
You don’t need to reheat this cake — it’s meant to be served cold or slightly chilled. If you want to make it in advance for a party, you can bake the cake, cool it, cover, and refrigerate, then frost it the day you plan to serve it.
Pistachio Pineapple Sheet Cake
Ingredients
For the Cake Base:
- 4 whole eggs size large
- ½ cup neutral-flavored cooking oil such as vegetable oil
- 1 box 3.4 ounces instant pistachio-flavored pudding powder
- 1 package 15.25 ounces yellow cake mix, dry
- 1 can 20 ounces crushed pineapple, including juice—undrained
For the Frosting & Garnish:
- 8 ounces whipped topping defrosted
- Optional: ¼ cup shelled pistachios finely chopped, for sprinkling
- Optional: Maraschino cherries whole, for decorative touch
Instructions
- Set your oven to preheat at 350°F (175°C). Prepare a 9-by-13-inch baking pan by lightly coating it with non-stick spray or a thin layer of grease.
- In a large mixing bowl, combine the dry yellow cake mix, instant pistachio pudding powder, eggs, entire contents of the crushed pineapple can (do not drain), and the vegetable oil.
- Using a hand mixer or stand mixer on medium speed, beat the ingredients together for approximately 2 minutes, until the batter is evenly mixed and smooth in texture.
- Transfer the prepared batter into the greased baking dish, spreading it out to form an even layer.
- Bake in the center of the preheated oven for 30 to 35 minutes. The cake is done when a toothpick inserted into the middle comes out clean or with a few moist crumbs.
- Remove the cake from the oven and let it cool completely on a wire rack or at room temperature inside the pan.
- After cooling, spread the whipped topping uniformly over the entire surface of the cake.
- If using, sprinkle chopped pistachios over the top, and place maraschino cherries at intervals for a decorative finish.
- For best texture and flavor, refrigerate the cake for a minimum of one hour before serving.