Description
This Tropical Pistachio Bliss Cake is a delightful fusion of tropical flavors and nutty pistachio goodness, featuring a moist angel food cake base mixed with pineapple and pistachio pudding. Topped with a luscious pistachio-flavored whipped frosting and sprinkled with chopped pistachios, this cake is perfect for gatherings and special occasions, offering a light yet indulgent dessert experience.
Ingredients
Scale
Cake Batter
- 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
- Chopped pistachios to sprinkle on top
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Prepare a 9×13-inch baking dish by spraying it with non-stick spray or greasing it well to prevent sticking.
- Combine Cake Ingredients: In a large mixing bowl, combine the dry angel food cake mix, one box of pistachio instant pudding mix, the eggs, vegetable oil, and the entire can of crushed pineapple including its juice.
- Mix the Batter: Using a whisk or electric mixer, blend all the ingredients until the batter is smooth and free of lumps, achieving a silky consistency.
- Transfer and Bake: Pour the prepared batter into your greased baking dish. Bake in the preheated oven for 30 to 35 minutes. Check doneness by inserting a toothpick in the center—if it comes out clean, the cake is done.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan placed on a cooling rack. Do not frost until the cake is fully cooled to prevent melting.
- Prepare Frosting: In a mixing bowl, beat the second box of pistachio pudding mix with cold whole milk until the mixture begins to thicken.
- Complete Frosting: Gently fold the thawed whipped topping into the thickened pudding mixture until well combined but avoid overmixing to keep a fluffy texture.
- Frost and Chill: Spread the prepared frosting evenly over the cooled cake. Cover loosely with plastic wrap and refrigerate for at least 2 hours to allow the frosting to set properly.
- Garnish and Serve: Just before serving, sprinkle chopped pistachios over the frosted cake for added texture and nutty flavor. Slice and enjoy!
Notes
- Ensure the cake is completely cool before frosting to avoid melting the whipped topping.
- Use fresh crushed pineapple with juice for best moisture and flavor.
- For extra pistachio flavor, consider adding a teaspoon of pistachio extract to the frosting.
- Store leftovers covered in the refrigerator and consume within 3 days for freshness.
- The cake can be served chilled or at room temperature depending on preference.
