For the Cake:
1 box (approx. 15.25 oz) White or Yellow Cake Mix (or use your favorite vanilla cake recipe)
1 package (3.4 oz) Instant Pistachio Pudding Mix (the flavor & color secret!)
1 cup (240ml) Crushed Pineapple in Juice, UNDRAINED
½ cup (120ml) Vegetable Oil or Melted Coconut Oil
½ cup (120ml) Water or Pineapple Juice
4 Large Eggs
½ cup (60g) Finely Chopped Pistachios, plus more for garnish
For the Luxurious Frosting:
1 package (8 oz) Cream Cheese, softened
½ cup (1 stick / 113g) Unsalted Butter, softened
3 ½ – 4 cups (420-480g) Powdered Sugar, sifted
1 teaspoon Pure Vanilla Extract
1-2 tablespoons Pineapple Juice or Heavy Cream, as needed for consistency
For Garnish (Optional but Gorgeous):
Toasted coconut flakes
Thin pineapple slices
Extra chopped pistachios
The Simple Method: Mix, Bake, Wow
Phase 1: Make the Unforgettable Batter
Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or a 9×13-inch pan.
The Grand Mix: In a large bowl, combine the cake mix and instant pistachio pudding mix (dry ingredients). Add the crushed pineapple (with all its juice), oil, water, and eggs.
Beat to Perfection: Using an electric mixer on medium speed, beat for 2 full minutes, scraping down the sides as needed. The batter will be thick and beautifully speckled.
Fold in the Nuts: Gently stir in the ½ cup of chopped pistachios by hand.
Phase 2: Bake to Moist Perfection
Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes for layers (or 35-40 minutes for a 9×13 pan), until a toothpick inserted into the center comes out clean or with a few moist crumbs.
