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Overhead view of a Pistachio Pineapple Cake showing the pale green sponge and golden pineapple bits.

Pistachio Pineapple Cake with Stabilized Whipped Cream

This Pistachio Pineapple Cake features a moist, pale green sponge infused with crushed pineapple and topped with a thick, one-inch layer of stabilized whipped cream and roasted pistachios.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Cakes, Desserts
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2.5 cups All-purpose flour 312g
  • 3.4 oz Instant Pistachio Pudding Mix 1 package
  • 20 oz Crushed Pineapple With juice
  • 2 cups Heavy Whipping Cream Very cold
  • 0.5 cup Roasted Pistachios Finely chopped

Equipment

  • 1 9x13 Clear Glass Baking Dish Pyrex style preferred
  • 1 Offset spatula For smoothing frosting

Method
 

Prepare the Cake
  1. Whisk flour, pudding mix, baking powder, and salt in a bowl.
  2. Combine wet ingredients and pineapple, then fold in dry. Pour into a glass dish and bake at 350°F (175°C) for 35 minutes.

Notes

Ensure the cake is completely cool before frosting to prevent melting.
Use a cold metal bowl for the whipped cream to get stiff peaks faster.