Tropical Pistachio Bliss Cake
This Tropical Pistachio Bliss Cake is a dreamy combination of pistachios and pineapple, creating a light, moist, and flavorful dessert that's perfect for any occasion!
Ingredients
Cake
- 3 eggs
- 1 box angel food cake mix
- 1/2 cup vegetable oil
- 20 oz canned crushed pineapple with juices
Frosting
- 8 oz cool whip, thawed
- 1 (3.4 oz) box pistachio pudding mix
- 2/3 cup whole milk
- 1 (3.4 oz) box pistachio pudding for frosting
Topping
- chopped pistachios for decoration
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the pistachio cake mix, eggs, vegetable oil, and crushed pineapple (with juice). Mix until smooth.
- Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
- For the frosting, whisk together pistachio pudding mix and whole milk until thickened. Gently fold in the thawed cool whip until smooth.
- Spread the frosting evenly over the cooled cake.
- Sprinkle chopped pistachios on top for decoration.
- Refrigerate for at least 1 hour before serving for best results.
Notes
Chilling the cake before serving enhances the flavors and makes slicing easier. Feel free to add toasted coconut flakes or maraschino cherries for extra decoration.