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Tropical Pistachio Bliss Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 52 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Tropical Pistachio Bliss Cake is a light and fluffy angel food cake infused with tropical crushed pineapple and pistachio pudding, topped with a creamy pistachio whipped topping and garnished with crunchy chopped pistachios. Perfectly moist and flavorful, this cake combines the tropical sweetness of pineapple with the nutty richness of pistachios for a delightful dessert that’s easy to make and sure to impress.

Ingredients

Cake Ingredients

  • 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 Ingredients

  • 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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and spray or grease a 9×13-inch baking dish to prevent sticking.
  2. Combine Cake Ingredients: In a large bowl, mix together the dry angel food cake mix, one box of pistachio instant pudding mix, eggs, vegetable oil, and the entire can of crushed pineapple including the juice.
  3. Mix the Batter: Using a whisk or electric mixer, blend all the ingredients until the batter is smooth, silky, and free of lumps.
  4. Transfer and Bake: Pour the prepared batter into the greased baking dish and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  5. Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
  6. Prepare Frosting: In a bowl, beat the second box of pistachio instant pudding mix with 2/3 cup of cold whole milk until it begins to thicken.
  7. Complete Frosting: Gently fold the thawed whipped topping into the thickened pudding mixture until well combined, being careful not to overmix to maintain a fluffy texture.
  8. Frost and Chill: Spread the prepared frosting evenly over the cooled cake, cover loosely, and refrigerate for at least 2 hours to allow the frosting to set.
  9. Garnish and Serve: Just before serving, sprinkle chopped pistachios generously over the top for an added crunch and decorative touch.

Notes

  • To ensure the best texture, make sure the cake is completely cooled before frosting to prevent the topping from melting.
  • Use a wire rack for cooling to allow air circulation and avoid soggy bottoms.
  • You can substitute whipped topping with homemade whipped cream if preferred.
  • Chilling the cake for longer than 2 hours enhances the flavors and texture.
  • Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.

Find it online: https://slsrecipes.com/tropical-pistachio-bliss-cake-recipe/