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Close-up of a square slice of Pistachio Pineapple Cake showing the light-green porous sponge and yellow pineapple bits.

Pistachio Pineapple Cake: The Ultimate Moist Tropical Sponge Recipe

A visually stunning Pistachio Pineapple Cake featuring a light-green moist sponge, crushed pineapple bits, and a signature 1-inch thick layer of velvety whipped cream frosting topped with vivid green chopped pistachios.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Cakes, Desserts
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Cake Sponge
  • 2 cups all-purpose flour 250g
  • 1 package instant pistachio pudding mix 3.4oz / 96g
  • 1 cup granulated sugar 200g
  • 1 tsp baking soda 5g
  • 1/2 cup vegetable oil 120ml
  • 3 large eggs room temperature
  • 1 can crushed pineapple 20oz / 567g, partially drained
Frosting and Garnish
  • 2 cups heavy whipping cream 480ml, very cold
  • 1/2 cup powdered sugar 60g
  • 1/2 cup raw pistachios 65g, finely chopped

Equipment

  • 1 9x9-inch Square Baking Pan Straight-sided for clean square slices
  • 1 Offset spatula Essential for smoothing 1-inch thick frosting
  • 1 Electric Hand Mixer To achieve stiff peaks in whipped cream

Method
 

Prepare the Sponge
  1. Preheat oven to 350°F (175°C). In a large bowl, whisk together flour, pistachio pudding mix, sugar, and baking soda until the color is a uniform light green.
  2. Add the vegetable oil, eggs, and partially drained crushed pineapple. Fold together until just combined, ensuring yellow pineapple bits are visible.
  3. Pour into a greased 9x9 pan. Bake for 30-35 minutes until a toothpick comes out clean. Cool completely in the pan.
Frost and Garnish
  1. In a cold bowl, beat heavy cream and powdered sugar until stiff peaks form. The cream should be thick and velvety.
  2. Spread the frosting over the cooled cake using an offset spatula to create a layer roughly 1-inch (2.5cm) deep.
  3. Sprinkle the finely chopped vivid green pistachios in a dense cluster over the top. Chill for 1 hour before slicing into squares.

Notes

Ensure the pineapple is only partially drained; the juice is vital for the porous texture.
Always use raw pistachios for the garnish to maintain the bright green visual aesthetic.