Tropical Pistachio Bliss Cake is a delightful dessert that combines the light texture of angel food cake with the rich taste of pistachios and sweet pineapple. This cake is perfect for any occasion, bringing a taste of the tropics to your table. With its fluffy layers and creamy frosting, it’s sure to impress family and friends!
check out this DIY Pineapple Bowl – The Tropical Trend You Need to Try for more creative serving ideas!
Why Make This Recipe
You should make this Tropical Pistachio Bliss Cake because it is both easy and delicious. The unique flavors of pistachio and pineapple make it stand out. It’s a great dessert for parties, gatherings, or just a simple family dinner. Plus, it’s a fun way to try something new!
How to Make Tropical Pistachio Bliss Cake
Ingredients:
- 3 eggs
- 1 box angel food cake mix
- 1/2 cup vegetable oil
- 20 oz can crushed pineapple with juices
- 8 oz tub cool whip, thawed
- 1 3.4 oz box pistachio pudding mix
- 2/3 cup whole milk
- 1 3.4 oz box pistachio pudding
- Chopped pistachios for decoration
You might also love this Pecan Pie Bark – A Sweet and Crunchy Delight for Every Occasion for more nutty dessert inspiration.
Directions:
- Preheat oven to 350 degrees and grease a 9×13 baking dish.
- In a large bowl, mix together the cake mix, pudding mix, oil, eggs, and pineapple with juices. Beat until well combined.
- Transfer batter to the prepared baking dish and bake for 30-35 minutes or until an inserted toothpick comes out clean.
- Allow cake to cool.
- To make the frosting: Mix together the second pudding mix and milk until the mixture thickens.
- Fold in the cool whip until fully combined.
- Frost cake and chill for 2 hours before serving.
- Top with chopped pistachios if desired.
How to Serve Tropical Pistachio Bliss Cake
Serve Tropical Pistachio Bliss Cake chilled. Cut the cake into squares and place them on dessert plates. You can add extra chopped pistachios on top for decoration and a nice crunch!you’ll love this Lemon Blueberry Cheesecake Cake – A Decadent Dessert Delight as another refreshing treat option.
How to Store Tropical Pistachio Bliss Cake
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you have not frosted the cake, you can wrap it tightly in plastic wrap and store it at room temperature for 2 days.
Tips to Make Tropical Pistachio Bliss Cake
- Make sure to fold in the cool whip gently to keep the frosting fluffy.
- For extra flavor, you can add some coconut flakes to the cake mix.
- Always check your cake a few minutes before the suggested baking time to avoid overcooking.
Variation
You can replace the pistachio pudding mix with vanilla pudding mix for a different flavor. You can also use whipped cream instead of cool whip for a more homemade touch.
FAQs
Q: Can I use fresh pineapple instead of canned?
A: Yes, you can use fresh pineapple, but make sure to crush it well and include some juice for moisture.
Q: How long does it take to make this cake?
A: The total time is about 2 hours and 45 minutes, including prep, baking, and chilling.
Q: Can I freeze the Tropical Pistachio Bliss Cake?
A: It’s best to freeze the un-frosted cake. Wrap it tightly in plastic wrap and foil before freezing. It can last up to 2 months in the freezer.
Tropical Pistachio Bliss Cake
Equipment
- Mixing Bowl
- Electric Mixer
- Baking Dish (9×13)
- Spatula
Ingredients
Cake Batter
- 3 eggs
- 1 box angel food cake mix
- 1/2 cup vegetable oil
- 20 oz crushed pineapple with juices canned
- 1 box pistachio pudding mix 3.4 oz
Frosting
- 8 oz cool whip thawed
- 2/3 cup whole milk
- 1 box pistachio pudding mix 3.4 oz
- chopped pistachios for decoration
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 baking dish.
- In a large bowl, mix together the cake mix, pudding mix, oil, eggs, and pineapple with juices. Beat until well combined.
- Transfer batter to the prepared baking dish and bake for 30-35 minutes or until an inserted toothpick comes out clean.
- Allow cake to cool completely before frosting.
- For the frosting: Mix together the second pudding mix and milk until the mixture thickens.
- Fold in the cool whip until fully combined.
- Frost cake and chill for 2 hours before serving.
- Top with chopped pistachios for garnish.