What if you could serve a show-stopping dessert that’s light, tropical, and takes just minutes to prepare? The Pistachio Pineapple Paradise Cake is a delightful fusion of fluffy angel food cake, juicy pineapple, and creamy pistachio pudding. Perfect for Easter, spring brunches, or any festive gathering, this cake is a refreshing treat that brings a taste of paradise to your table.
Why You’ll Love This Recipe
- Effortless Preparation: Using a boxed cake mix and instant pudding, this recipe is quick and foolproof.
- Tropical Flavors: The combination of pistachio and pineapple offers a unique and refreshing taste.
- Light and Fluffy Texture: Angel food cake provides an airy base that pairs perfectly with the creamy topping.
- Visually Appealing: The green hue from the pistachio pudding and the garnish of chopped nuts make for an eye-catching dessert.
- Make-Ahead Friendly: This cake can be prepared in advance, making it ideal for entertaining.
Ingredients
For the Cake:
- 1 box angel food cake mix
- 1 (3.4 oz) box instant pistachio pudding mix
- ½ cup vegetable oil
- 3 large eggs
- 1 (20 oz) can crushed pineapple, undrained
For the Frosting:
- 1 (3.4 oz) box instant pistachio pudding mix
- ⅔ cup whole milk
- 1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed
- Chopped pistachios, for garnish
- Maraschino cherries, for garnish (optional)
How to Make Pistachio Pineapple Paradise Cake
- Preheat Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix the Batter: In a large bowl, stir together the angel food cake mix, pistachio pudding, vegetable oil, eggs, and the full can of crushed pineapple, including the juice, until well blended.
- Bake the Cake: Transfer the batter into the greased baking dish and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
- Make the Frosting: In a medium bowl, whisk together the pistachio pudding mix and whole milk until thickened, about 2 minutes.
- Fold in the Topping: Carefully blend the thawed whipped topping into the pudding mixture until light and creamy.
- Assemble the Cake: Once the cake has cooled, spread the pistachio frosting evenly over the top. Garnish with chopped pistachios and maraschino cherries, if desired.
- Refrigerate Before Serving: Cover the cake and chill it in the refrigerator for at least two hours to let the flavors combine beautifully. Slice and serve chilled.
Helpful Tips
- Don’t Overmix: When preparing the frosting, mix just until combined to maintain a light and airy texture.
- Enhance the Flavor: For a more intense pistachio flavor, consider adding a few drops of pistachio extract to the batter.
- Add a Crunch: Incorporate chopped nuts into the batter for added texture.
- Color Boost: If you desire a more vibrant green hue, a drop or two of green food coloring can be added to the batter.
Substitutions and Variations
- Cake Mix Alternatives: If angel food cake mix is unavailable, a white or yellow cake mix can be used, though the texture will be denser.
- Dairy-Free Option: Use plant-based milk and whipped topping alternatives to make the recipe dairy-free.
- Nut-Free Version: Omit the pistachios and use a different pudding flavor, such as vanilla or coconut, for a nut-free variation.
- Island-Inspired Addition: Mix in shredded coconut to either the batter or the frosting for a deliciously tropical enhancement.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, but ensure it’s finely crushed and includes some juice to maintain the cake’s moisture.
How long does the cake last in the refrigerator?
The cake can be stored in the refrigerator for up to 4 days when covered properly.
Can I freeze the cake?
It’s best to freeze the cake without the frosting. Wrap it tightly and freeze for up to 3 months. Thaw in the refrigerator and add frosting before serving.
Is it possible to make this cake gluten-free?
Yes, by using a gluten-free cake mix and ensuring all other ingredients are gluten-free.
Storage Instructions
- Refrigeration: Store the frosted cake in the refrigerator, covered, for up to 4 days.
- Freezing: For longer storage, freeze the unfrosted cake wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the refrigerator before frosting and serving.
Conclusion
The Pistachio Pineapple Paradise Cake is a delightful dessert that combines ease of preparation with tropical flavors, making it a perfect choice for any occasion. Its airy, soft crumb paired with the vibrant blend of pineapple and pistachio will leave a lasting impression on anyone who takes a bite. Give this recipe a try, and don’t forget to share your experience and any creative variations you come up with!
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Pistachio Pineapple Paradise Cake Recipe
- Total Time: 2 hours 45 minutes
- Yield: 12 servings 1x
Description
Pistachio Pineapple Paradise Cake is a light and fluffy dessert made with angel food cake, crushed pineapple, and pistachio pudding. A tropical treat perfect for Easter, spring parties, or any time you crave a refreshing, crowd-pleasing cake. Simple to prepare, this recipe is ideal for make-ahead gatherings. Try it now and bring paradise to your table!
Ingredients
For the Cake:
1 box angel food cake mix
1 (3.4 oz) box instant pistachio pudding mix
½ cup vegetable oil
3 large eggs
1 (20 oz) can crushed pineapple, undrained
For the Frosting:
1 (3.4 oz) box instant pistachio pudding mix
⅔ cup whole milk
1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed
Chopped pistachios (optional garnish)
Maraschino cherries (optional garnish)
Instructions
Preheat Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Mix the Batter: In a large bowl, stir together the angel food cake mix, pistachio pudding, vegetable oil, eggs, and the full can of crushed pineapple, including the juice, until well blended.
Bake the Cake: Transfer the batter into the greased baking dish and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
Make the Frosting: In a medium bowl, whisk together the pistachio pudding mix and whole milk until thickened, about 2 minutes.
Fold in the Topping: Carefully blend the thawed whipped topping into the pudding mixture until light and creamy.
Assemble the Cake: Once the cake has cooled, spread the pistachio frosting evenly over the top. Garnish with chopped pistachios and maraschino cherries, if desired.
Refrigerate Before Serving: Cover the cake and chill it in the refrigerator for at least two hours to let the flavors combine beautifully. Slice and serve chilled.
Notes
Add shredded coconut to the batter or topping for a tropical twist.
Use a few drops of green food coloring to brighten the pistachio hue.
For dairy-free: opt for plant-based milk and whipped topping.
Store covered in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes Chill Time: 2 hours