why make this recipe
This Tropical Pistachio Bliss Cake is a delightful treat that brings a taste of paradise right to your kitchen. It’s simple to make, and the combination of pistachios and pineapple adds a unique and delicious twist to the traditional cake. Perfect for gatherings or just a family dessert, this cake will impress everyone with its vibrant flavors and light, fluffy texture.
how to make Tropical Pistachio Bliss 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
- 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
Directions
- Fire up your oven to 350°F (177°C) first, then spray or grease a 9×13 dish so nothing sticks later.
- Toss the dry angel food mix, instant pistachio pudding, eggs, oil, and pineapple plus all its juice into a roomy bowl.
- Grab your whisk or mixer and blend everything until it looks silky and lump-free.
- Pour the finished batter into your prepped dish and bake for about 30–35 minutes. You’ll know it’s done when a toothpick poked in the middle comes out clean.
- Take the cake out and let it cool right in the pan on a rack—don’t even think about frosting until it’s totally cool.
- Beat the other box of pistachio mix with cold whole milk until it starts to thicken up in a bowl.
- Take your thawed whipped topping and gently stir it into the thick pudding until well blended, but don’t overmix.
- Spread that fluffy frosting all over the cooled cake, cover loosely, and chill it at least 2 hours to let everything set.
- Just before cutting, throw some chopped pistachios on top and you’re ready to dish out slices.
how to serve Tropical Pistachio Bliss Cake
Serve this cake chilled and fresh. It makes a wonderful dessert for any occasion. A slice pairs nicely with a scoop of vanilla ice cream or a cup of hot coffee. Your friends and family will love the cool, creamy texture topped with the crunch of pistachios.
how to store Tropical Pistachio Bliss Cake
You can store the leftover cake in the refrigerator. Cover it loosely with plastic wrap or aluminum foil to keep it fresh. It will last for about 3 to 5 days in the fridge. If you want to store it longer, consider freezing the unfrosted cake for up to two months. When ready to enjoy, thaw it in the fridge overnight before frosting.
tips to make Tropical Pistachio Bliss Cake
- Make sure your ingredients are at room temperature for easier mixing.
- Don’t skip chilling the cake after frosting; it helps the flavors meld together.
- Add more chopped pistachios on top for extra crunch and flavor.
- For a more tropical feel, consider adding shredded coconut to the frosting or the batter.
variation
You can swap the pistachio pudding for another flavor like vanilla or coconut to change things up. Adding some coconut flakes or even mango pieces in the batter gives it a delicious tropical twist.
FAQs
Q: Can I use fresh pineapple instead of canned?
A: Yes, you can use fresh pineapple, but make sure to crush it and include the juice for moisture.
Q: Is it possible to make this cake gluten-free?
A: To make it gluten-free, look for a gluten-free angel food cake mix and ensure the pudding is also gluten-free.
Q: Can I prepare the cake ahead of time?
A: Absolutely! You can bake the cake a day in advance and frost it the next day. Just remember to keep it chilled in the fridge.