Tropical Pistachio Bliss Cake (Print Version)
Lush pistachio and pineapple dessert with creamy topping, perfect for sharing at your next celebration.
# Ingredients:
→ Cake Base
01 -
3 large eggs
02 -
1 box angel food cake mix
03 -
1/2 cup vegetable oil
04 -
1 can (20 oz) crushed pineapple with juices
05 -
1 box (3.4 oz) pistachio pudding mix
→ Frosting
06 -
1 box (3.4 oz) pistachio pudding mix
07 -
2/3 cup whole milk
08 -
1 tub (8 oz) whipped topping, thawed
→ Decoration
09 -
Chopped pistachios for garnish
# Steps:
01 -
Preheat oven to 350°F (177°C) and grease a 9x13-inch baking dish.
02 -
In a large mixing bowl, combine the angel food cake mix, one box pistachio pudding mix, vegetable oil, eggs, and crushed pineapple with juices.
03 -
Beat the mixture with an electric mixer or whisk until batter is smooth and thoroughly blended.
04 -
Pour the batter into the prepared 9x13-inch dish and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
05 -
Remove cake from oven and allow to cool completely in the pan on a wire rack.
06 -
Whisk together the second box of pistachio pudding mix with whole milk in a bowl until the mixture thickens.
07 -
Gently fold the thawed whipped topping into the thickened pudding mixture until well incorporated.
08 -
Spread the frosting evenly over the cooled cake, then refrigerate for at least 2 hours before serving.
09 -
Sprinkle chopped pistachios over the frosted cake just before serving.
# Notes:
01 -
For optimal texture, ensure the cake is completely cool before frosting. The chilled cake allows the topping to set firmly.