Tropical Pistachio Bliss Cake is a delightful treat that combines the exotic flavors of tropical fruits with the rich, nutty taste of pistachios. This cake is incredibly simple to make, requiring minimal effort while delivering maximum flavor. Whether you’re hosting a summer gathering or just craving something sweet, this cake is sure to impress.
Recipe Information
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 2 hours 50 minutes
Servings: 12
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 220
Protein: 3g
Carbohydrates: 31g
Fat: 10g
Fiber: 1g
Sugar: 20g
Sodium: 180mg
Why Make Tropical Pistachio Bliss Cake
Tropical Pistachio Bliss Cake is not only a feast for the taste buds but also a great dessert option when you’re short on time. Packed with fruity goodness from pineapple and the healthy fats found in pistachios, this cake strikes a balance between indulgence and nutrition. It’s perfect for potlucks, birthday celebrations, or simply enjoying at home with your loved ones.
How to Make Tropical Pistachio Bliss Cake Step by Step
Ingredients
1 box (3.4 oz) pistachio instant pudding mix
1 can (20 oz) crushed pineapple, juice included
1/2 cup vegetable oil
3 large eggs
1 box angel food cake mix
2/3 cup whole milk
1 box (3.4 oz) pistachio instant pudding mix
1 tub (8 oz) whipped topping, thawed
Chopped pistachios to sprinkle on top
Directions
Fire up your oven to 350°F (177°C) first, then spray or grease a 9×13 dish so nothing sticks later. Toss the dry angel food mix, instant pistachio pudding, eggs, oil, and pineapple plus all its juice into a roomy bowl. Grab your whisk or mixer and blend everything until it looks silky and lump-free. Pour the finished batter into your prepped dish and bake for about 30–35 minutes. You’ll know it’s done when a toothpick poked in the middle comes out clean. Take the cake out and let it cool right in the pan on a rack—don’t even think about frosting until it’s totally cool. Beat the other box of pistachio mix with cold whole milk until it starts to thicken up in a bowl. Take your thawed whipped topping and gently stir it into the thick pudding until well blended, but don’t overmix. Spread that fluffy frosting all over the cooled cake, cover loosely, and chill it at least 2 hours to let everything set. Just before cutting, throw some chopped pistachios on top and you’re ready to dish out slices.
How to Serve Tropical Pistachio Bliss Cake
For an extra touch, serve Tropical Pistachio Bliss Cake with a scoop of vanilla ice cream or a dollop of fresh whipped cream on the side. Pair it with a refreshing fruit salad or a light citrus salad to balance out the sweetness. Enjoying it with a cup of herbal tea also makes for a relaxing afternoon treat.
How to Store Tropical Pistachio Bliss Cake
To store your Tropical Pistachio Bliss Cake, keep it covered in the refrigerator for up to five days. If you plan to have leftovers, this cake can be frozen before frosting for longer storage. Simply wrap the cooled cake tightly in plastic wrap and place it in an airtight container. When ready to enjoy, thaw it in the fridge overnight and frost it just before serving.
Expert Tips for Cooking Tropical Pistachio Bliss Cake
- Make sure your eggs are at room temperature for better incorporation.
- If you like a nuttier flavor, toast the pistachios before chopping them for the topping.
- For a more intense flavor, add a splash of coconut extract to the cake batter.
- Be careful not to overmix the frosting to maintain its fluffy texture.
- To add more tropical flair, consider including shredded coconut in the batter or as a topping.
Delicious Variations of Tropical Pistachio Bliss Cake
Try swapping crushed mandarins for the crushed pineapple for a citrus twist. You can also enhance the flavor with a hint of almond extract or mix in some chopped coconut for added texture. For a healthier variation, replace the whipped topping with Greek yogurt for a tangy touch.
Conclusion
Tropical Pistachio Bliss Cake is a must-try dessert that perfectly balances flavor and ease. Its tropical notes make it a fun and versatile cake for any occasion. Get ready to indulge in this delightful treat that is as simple to make as it is delicious to eat!
Tropical Pistachio Bliss Cake
Ingredients
Cake Ingredients
- 1 box (3.4 oz) pistachio instant pudding mix
- 1 can (20 oz) crushed pineapple, juice included
- 1/2 cup vegetable oil
- 3 large eggs Should be at room temperature for better incorporation
- 1 box angel food cake mix
- 2/3 cup whole milk
- 1 box (3.4 oz) pistachio instant pudding mix (for frosting)
- 1 tub (8 oz) whipped topping, thawed
- Chopped pistachios to sprinkle on top Toast for a nuttier flavor if desired
Instructions
Preparation
- Preheat your oven to 350°F (177°C) and prepare a 9x13 dish by spraying or greasing it.
- In a large bowl, combine the dry angel food cake mix, pistachio pudding mix, eggs, vegetable oil, and crushed pineapple with its juice.
- Whisk or mix until the batter is silky and lump-free.
- Pour the batter into the prepared dish and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan on a rack until completely cool.
- In another bowl, mix the second box of pistachio pudding mix with cold milk until it thickens.
- Gently fold the thawed whipped topping into the pudding mixture until well combined, being careful not to overmix.
- Spread the frosting over the cooled cake, cover loosely, and refrigerate for at least 2 hours to set.
- Before serving, sprinkle chopped pistachios on top.
