Pistachio Pineapple Sheet Cake
This classic sheet cake combines the bright, fruity flavor of crushed pineapple with the creamy richness of pistachio pudding, all baked into a soft, golden base. Finished with a cloud of whipped topping and optional garnishes, it’s a retro favorite perfect for gatherings, holidays, or casual desserts that impress with minimal effort.
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Servings: 6
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.
Notes
This cake stores well in the refrigerator for up to 3 days when covered. Chilling not only enhances the flavors but also improves the structure for cleaner slicing.