Description
Tropical Pistachio Bliss Cake is a light, airy dessert that combines the flavors of angel food cake, creamy pistachio, and sweet pineapple, topped with whipped frosting and crunchy pistachios for a delightful tropical treat.
Ingredients
3 eggs
1 box angel food cake mix
½ cup vegetable oil
20 oz can crushed pineapple with juices
8 oz tub cool whip, thawed
1 3.4oz box pistachio pudding mix
⅔ cup whole milk
Pistachios, chopped for decoration
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- In a large bowl, combine the angel food cake mix, pistachio pudding mix, oil, eggs, and crushed pineapple with juices. Mix until well combined.
- Transfer the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool.
- For the frosting, mix the second pistachio pudding mix with milk until the mixture thickens.
- Fold in the thawed cool whip until fully combined.
- Frost the cooled cake with the pistachio cool whip mixture and chill for 2 hours before serving.
- Top with chopped pistachios, if desired.
Notes
- For a gluten-free version, use a gluten-free angel food cake mix.
- Fresh pineapple can be used in place of canned, just ensure it’s drained well.
- Substitute non-dairy whipped topping for a dairy-free version.
- This cake is best served chilled, so make sure to refrigerate it for the full 2 hours before serving.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 27g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
