Indulge in a tropical delight with this Pineapple Paradise Cake! Combining the rich, nutty flavor of pistachio with the sweet tanginess of pineapple, this cake is a refreshing treat perfect for any occasion. Topped with a creamy pistachio frosting and garnished with chopped pistachios, it’s as beautiful as it is delicious. Follow the simple steps below to create this heavenly dessert, and don’t forget to check out the tips and notes for the best results!
Ingredients:
- 1 box (3.4 oz) pistachio pudding mix
- 1 box angel food cake mix
- 3 eggs
- 1 can (20 oz) crushed pineapple (with juices)
- 1 tub (8 oz) Cool Whip, thawed
- ½ cup vegetable oil
- 1 box (3.4 oz) pistachio pudding mix (for frosting)
- ⅔ cup whole milk
- Chopped pistachios (for decoration)
Instructions:
Prepare the Cake:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, combine the angel food cake mix, pistachio pudding mix, vegetable oil, eggs, and crushed pineapple (with juices). Beat until the batter is smooth and well combined.
Pour the batter into the prepared baking dish and spread it evenly.
Bake the Cake:
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan before frosting.
Make the Frosting:
In a separate bowl, whisk together the second box of pistachio pudding mix and milk until the mixture thickens.
Gently fold in the thawed Cool Whip until fully combined and smooth.
Assemble the Cake:
Spread the frosting evenly over the cooled cake.
Chill the cake in the refrigerator for at least 2 hours before serving.
Sprinkle chopped pistachios on top for a decorative and crunchy finish.
Prep Time: 10 minutes | Cook Time: 30-35 minutes | Total Time: 40-45 minutes (plus chilling)
Calories: Approximately 200 calories per serving | Servings: 12
Tips and Notes:
Pineapple Juices: Be sure to include the juices from the crushed pineapple in the batter. They add moisture and enhance the tropical flavor.
Cool Whip Substitute: If you prefer, you can use homemade whipped cream instead of Cool Whip for the frosting. Just ensure it’s well-chilled before folding it into the pudding mixture.
Chilling Time: Allowing the cake to chill for at least 2 hours helps the frosting set and makes it easier to slice.
Storage: Store the cake in the refrigerator, covered, for up to 3 days. It’s best served cold.
Nut-Free Option: For a nut-free version, substitute the pistachio pudding mix with vanilla or coconut pudding and omit the chopped pistachios.
Enjoy this Pineapple Paradise Cake as a delightful dessert that brings a taste of the tropics to your table! 🌴🍍
