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
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3 eggs
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1 box angel food cake mix
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1/2 cup vegetable oil
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1 (20 oz) can crushed pineapple (with juices)
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1 (3.4 oz) box pistachio pudding mix
For the Frosting
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1 (3.4 oz) box pistachio pudding mix
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2/3 cup whole milk
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1 (8 oz) tub Cool Whip, thawed
Optional Topping
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Chopped pistachios
Instructions
Preheat Oven
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Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Make the Cake Batter
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In a large mixing bowl, combine the angel food cake mix, pistachio pudding mix, eggs, vegetable oil, and crushed pineapple with its juices.
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Beat until well combined and smooth.
3. Bake the Cake
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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.
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Let the cake cool completely before frosting.
4. Make the Frosting
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In a bowl, whisk together the second box of pistachio pudding mix and ⅔ cup of whole milk until it thickens.
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Gently fold in the Cool Whip until smooth and fluffy.
5. Frost the Cake
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Spread the frosting evenly over the cooled cake.
6. Chill and Garnish
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Chill the cake in the refrigerator for at least 2 hours before serving.
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Garnish with chopped pistachios for a crunchy tropical finish.
Notes
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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.
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Garnishing with chopped pistachios enhances the crunch and flavor, but it’s optional depending on your texture preference.