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