Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tropical Pistachio Bliss Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 24 reviews
  • Author: admin
  • Prep Time: 20 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 55 Minutes
  • Yield: 12 Servings (1 sheet cake)
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Tropical Pistachio Bliss Cake is a delightful and vibrant dessert that combines the nutty flavor of pistachio with the sweet juiciness of pineapple. This fluffy angel food cake base is infused with pistachio pudding and crushed pineapple, then topped with a creamy pistachio-whipped topping and garnished with chopped pistachios. Perfect for parties or any festive occasion, this easy-to-make cake offers a refreshing twist on classic flavors.

Ingredients

Scale

Cake Base

  • 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

Frosting

  • 2/3 cup whole milk
  • 1 box (3.4 oz) pistachio instant pudding mix
  • 1 tub (8 oz) whipped topping, thawed

Decoration

  • Chopped pistachios to sprinkle on top

Instructions

  1. Preheat Oven and Prepare Pan: Fire up your oven to 350°F (177°C) first, then spray or grease a 9×13 inch baking dish well so the cake doesn’t stick later.
  2. Mix Cake Batter: In a large bowl, combine the dry angel food cake mix, pistachio instant pudding mix, eggs, vegetable oil, and the canned crushed pineapple along with its juice. Use a whisk or an electric mixer to blend all ingredients until the batter is silky smooth and free from lumps.
  3. Bake the Cake: Pour the batter into the prepared baking dish, spreading it evenly. Bake the cake for 30 to 35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
  4. Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting. Do not frost while warm as the topping will not set properly.
  5. Prepare the Frosting: In a bowl, beat together the second box of pistachio instant pudding mix with the cold whole milk until the mixture starts to thicken. Gently fold in the thawed whipped topping until well combined but be careful not to overmix to keep the frosting fluffy.
  6. Frost and Chill: Spread the creamy pistachio frosting evenly over the cooled cake. Cover the cake loosely with plastic wrap and refrigerate for at least 2 hours to allow the frosting to set.
  7. Decorate and Serve: Just before serving, sprinkle chopped pistachios liberally on top for added texture and decorative appeal. Slice and serve chilled for the best experience.

Notes

  • Ensure the cake is completely cool before frosting to prevent the topping from melting.
  • The crushed pineapple adds moisture and a tropical flavor – do not drain the juice for best cake consistency.
  • Use a light hand when folding whipped topping into the pudding to maintain a fluffy texture.
  • Refrigerate the cake well before serving to let flavors meld and frosting set.
  • This cake keeps well covered in the fridge for up to 3 days.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://mustsaverecipes.com/tropical-pistachio-bliss-cake-recipe/