Introduction
Transport your taste buds to a tropical paradise with the delightful fusion of flavors in this Tropical Pistachio Pineapple Cake. The nutty richness of pistachios pairs beautifully with the sweet tanginess of pineapple, delivering a dessert that feels indulgent yet effortless. Whether you’re celebrating a special occasion or just craving a sun‑drenched treat, this cake is sure to delight your senses and leave you longing for more.
Ingredients
- 1 box angel‑food cake mix
- 1 (3.4 oz) box pistachio pudding mix
- ½ cup vegetable oil
- 3 eggs
- 20 oz can crushed pineapple (with juices)
Frosting: - 8 oz tub Cool Whip, thawed
- ⅔ cup whole milk
- 1 (3.4 oz) box pistachio pudding mix
- Chopped pistachios, for decoration
Instructions
- Preheat the oven to 350°F (about 175°C) and grease a 9 × 13‑inch baking dish.
- In a large mixing bowl, combine the angel‑food cake mix, pistachio pudding mix, vegetable oil, eggs, and crushed pineapple (with juices). Beat until everything is well incorporated.
- Pour the batter into the prepared baking dish and bake for 30‑35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool.
- To make the frosting: In a separate bowl, whisk together the second box of pistachio pudding mix and the milk until the mixture thickens. Gently fold in the thawed Cool Whip until everything is well combined and smooth.
- Spread the frosting evenly over the cooled cake. Then chill the cake in the refrigerator for at least 2 hours before serving. Before serving, sprinkle chopped pistachios on top for texture and visual appeal.
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Serving Size: 12 servings
Yield: 1 (9 × 13) cake
Cuisine: American / Tropical‑inspired dessert
Course: Dessert
Nutrition Information (per serving)
Calories: ~350 kcal
Fat: (not specified)
Carbohydrates: (not specified)
Protein: (not specified)
Note: Nutritional values are estimates and will vary depending on brands and exact ingredients used.
Additional Notes
- Chill Before Serving: For best flavour and texture, be sure to chill the cake in the refrigerator for at least 1 hour (the recipe suggests 2 hours) before you serve. This resting time allows the flavours to meld and the frosted cake to set beautifully.
- Garnish Creatively: Though chopped pistachios are the primary garnish, you could also add shredded coconut, maraschino cherries, or even pineapple rings to enhance the tropical presentation. Arrange cherries in a decorative pattern or sprinkle coconut evenly for added flair.
- Serve with Extras: This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. The contrast of the chilled cake with creamy sides makes for a delightful dessert moment.
- Storage Tips:
- Leftovers: Store any uneaten cake in an airtight container or wrap tightly with plastic wrap. Keep refrigerated and consume within 3‑4 days.
- Freezing: If you’d like to keep it longer, you can freeze individual slices or the entire cake. Wrap tightly with plastic wrap and a layer of foil or place in an airtight container. Label with date and freeze for up to 2‑3 months.
- Thawing: When ready to enjoy, thaw frozen slices overnight in the fridge. You can also microwave individual slices briefly for a quicker thaw—just be sure not to overheat, as that can dry out the cake.