Tropical Pistachio Bliss Cake
A delightful cake combining tropical fruits and the nutty taste of pistachios, perfect for gatherings or a sweet craving.
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.
Notes
Store the cake covered in the refrigerator for up to five days. It can be frozen before frosting for longer storage.