Flip it!


For the Pineapple Pistachio Cake:

1 box (15.25 ounces) yellow cake mix
1 box (3.4 ounces) instant pistachio pudding mix
1/2 cup canola or vegetable oil
3 large eggs
1 can (20 ounces) crushed pineapple (do not drain)

For the Pistachio Pudding Frosting:

3/4 cup half and half milk
1/2 cup heavy cream
1 box (3.4 ounces) instant pistachio pudding mix
8 ounces Cool Whip, thawed
Chopped pistachios (optional for topping)


Preheat the oven to 350°F. Spray a 9×13 baking pan with cooking spray.

In a large mixing bowl or the bowl of a stand mixer, combine the cake mix, instant pudding mix, canola oil, eggs, and crushed pineapple (including the juice). Mix with a handheld mixer on medium-high speed for about 2 minutes, until well combined.

Pour the batter into the prepared baking dish and spread it out evenly.

Bake for 35-40 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

Allow the cake to cool completely on a cooling rack.

For the Pistachio Frosting, wait until the cake is completely cooled. In a mixing bowl, whisk together the half and half milk and heavy cream with the instant pistachio pudding mix for 1-2 minutes until well combined. Let it sit for 5 minutes to thicken.

Stir in the thawed Cool Whip until everything is mixed well. Frost the cake with the pistachio pudding frosting.

Cover the pan with tin foil or a lid and refrigerate for 4-6 hours, or overnight, before serving.

Note: While it’s not essential to refrigerate the cake before serving, it’s recommended for the best taste and texture. The frosting thickens, and the cake absorbs all the delicious flavors for an extra delightful treat!