Why You’ll Love This Recipe
Tropical Pistachio Bliss Cake is the ultimate dessert for anyone craving a light, refreshing, and indulgent treat. Combining the fluffy texture of angel food cake with the sweet flavors of crushed pineapple and pistachio pudding, this cake transports your taste buds straight to paradise. The Cool Whip frosting adds a smooth and creamy layer, while a garnish of chopped pistachios brings a delightful crunch. Whether you’re hosting a summer celebration, a holiday gathering, or just need a tropical escape, this cake is sure to impress!
Ingredients
For the Cake:
3 eggs
1 box angel food cake mix
½ cup vegetable oil
1 (20 oz) can crushed pineapple (with juices)
1 (3.4 oz) box pistachio pudding mix
For the Frosting:
1 (3.4 oz) box pistachio pudding mix
⅔ cup whole milk
1 (8 oz) tub Cool Whip, thawed
For the Topping (Optional):
Chopped pistachios
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
1. Prepare the Cake
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent the cake from sticking.
2. Mix the Cake Ingredients
In a large mixing bowl, combine the angel food cake mix, pistachio pudding mix, eggs, vegetable oil, and the can of crushed pineapple (including the juice). Beat the mixture until smooth and well-combined.
3. Bake the Cake
Pour the batter into the prepared baking dish and spread it evenly. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
4. Cool the Cake
Allow the cake to cool completely in the baking dish before frosting it. You can speed up this process by placing the cake in the refrigerator.
5. Prepare the Frosting
In a separate bowl, whisk together the second box of pistachio pudding mix and ⅔ cup of whole milk until the mixture thickens. Once thickened, gently fold in the thawed Cool Whip until the frosting is smooth and fluffy.
6. Frost the Cake
Spread the pistachio Cool Whip frosting evenly over the cooled cake, making sure to cover the entire surface.
7. Chill and Garnish
Refrigerate the cake for at least 2 hours to allow the flavors to meld together and the frosting to set. Before serving, garnish with chopped pistachios for a crunchy tropical finish.
8. Serve and Enjoy!
Slice into squares and serve cold. Enjoy the refreshing tropical flavors with every bite!
Servings and Timing
Servings: 12
Prep time: 10 minutes
Cook time: 30–35 minutes
Chill time: 2 hours
Total time: ~2 hours 45 minutes
Calories: ~220 per serving
Variations
Add Coconut: For an extra tropical touch, you can sprinkle some shredded coconut on top of the cake along with the pistachios.
Use Other Fruit: Feel free to swap out the crushed pineapple for other tropical fruits, like mango or passionfruit, for a different flavor profile.
Make It Dairy-Free: Use a dairy-free Cool Whip alternative and non-dairy milk to make this dessert suitable for those with dairy sensitivities.
Pistachio Crust: For added texture, you can make a pistachio crust by crushing pistachios and mixing them with butter and a little sugar, then pressing it into the bottom of the baking dish before adding the batter.
Storage/Reheating
Storage: Store any leftover cake in an airtight container in the refrigerator for up to 4 days. The cake is best enjoyed chilled.
Refrigerating: This cake should be kept in the refrigerator due to the whipped topping and fruit.
Freezing: While freezing may alter the texture of the frosting, you can freeze the cake (without the topping) for up to 3 months. Thaw in the fridge before adding the frosting.
FAQs
1. Can I make this cake ahead of time?
Yes, this cake actually tastes even better when chilled for a few hours or overnight. It’s perfect for preparing in advance for parties or gatherings.
2. Can I use fresh pineapple instead of canned?
Canned crushed pineapple works best for this recipe since it retains more moisture. If using fresh pineapple, make sure to finely chop and drain it thoroughly to avoid excess liquid.
3. Can I substitute the pistachio pudding with another flavor?
Yes, you can experiment with different pudding flavors, such as vanilla, coconut, or even chocolate, for a different twist on this cake.
4. Can I make this cake gluten-free?
This cake uses angel food cake mix, which typically contains gluten. However, you can look for a gluten-free angel food cake mix to make this dessert gluten-free.
5. Can I make this cake without pistachio pudding?
While the pistachio pudding adds a unique flavor, you can replace it with vanilla pudding or even coconut-flavored pudding for a variation. However, the signature pistachio flavor will be missing.
6. Can I add other nuts?
Yes, you can add chopped almonds, walnuts, or hazelnuts if you want a more complex nutty flavor. Just sprinkle them on top along with the pistachios.
7. How long does this cake last?
The cake will last up to 4 days when stored in the refrigerator. It’s best eaten within the first 2–3 days for the best flavor and texture.
8. Can I make this cake in a different-sized pan?
Yes, you can make this cake in a round cake pan or a different-sized dish. Just adjust the baking time based on the size and depth of the pan.
9. Can I make this recipe in cupcake form?
Yes, you can make individual cupcakes by dividing the batter into a muffin tin and baking for about 18-22 minutes, or until a toothpick comes out clean. Frost and garnish as directed.
10. Can I use sugar-free pudding mix?
Yes, you can use sugar-free pistachio pudding mix for a lighter version of the cake. Just be sure to follow the same steps for making the frosting.
Conclusion
Tropical Pistachio Bliss Cake is a tropical dream come true. The combination of angel food cake, pistachio pudding, and crushed pineapple creates a light, refreshing dessert that’s bursting with flavor. The cool, creamy frosting and crunchy pistachio topping elevate the cake to new heights, making it a perfect treat for any occasion. Whether you’re serving it at a party, a family gathering, or just for yourself, this cake will surely transport you to a tropical paradise with every bite.
Tropical Pistachio Bliss Cake
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: 0 hours
- Yield: 12
- Category: Dessert
- Method: Baking
- Cuisine: Tropical, American
Description
This Tropical Pistachio Bliss Cake features a fluffy angel food base topped with creamy pistachio frosting, crushed pineapple, and a crunchy pistachio topping. Perfect for celebrations, it’s a cool, tropical treat that’s both fruity and nutty!
Ingredients
For the Cake
-
3 eggs
-
1 box angel food cake mix
-
1/2 cup vegetable oil
-
1 (20 oz) can crushed pineapple (with juices)
-
1 (3.4 oz) box pistachio pudding mix
For the Frosting
-
1 (3.4 oz) box pistachio pudding mix
-
2/3 cup whole milk
-
1 (8 oz) tub Cool Whip, thawed
Optional Topping
-
Chopped pistachios
Instructions
Preheat Oven
-
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Make the Cake Batter
-
In a large mixing bowl, combine the angel food cake mix, pistachio pudding mix, eggs, vegetable oil, and crushed pineapple with its juices.
-
Beat until well combined and smooth.
3. Bake the Cake
-
Pour the batter into the prepared baking dish and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
-
Let the cake cool completely before frosting.
4. Make the Frosting
-
In a bowl, whisk together the second box of pistachio pudding mix and ⅔ cup of whole milk until it thickens.
-
Gently fold in the Cool Whip until smooth and fluffy.
5. Frost the Cake
-
Spread the frosting evenly over the cooled cake.
6. Chill and Garnish
-
Chill the cake in the refrigerator for at least 2 hours before serving.
-
Garnish with chopped pistachios for a crunchy tropical finish.
Notes
-
The crushed pineapple adds a natural sweetness and moisture to the cake. If you prefer less sweetness, you can use pineapple chunks and drain them well.
-
Garnishing with chopped pistachios enhances the crunch and flavor, but it’s optional depending on your texture preference.
Your email address will not be published. Required fields are marked *