Description
Indulge in a Pineapple Paradise Cake, a delightful dessert combining the nutty richness of pistachios with the tropical sweetness of pineapple. This moist and fluffy cake, made with angel food cake mix and pistachio pudding, is topped with a light and creamy cool whip frosting. Perfect for summer gatherings or any time you crave a refreshing treat!
Ingredients
Units
Scale
- Cake:
- 1 (3.4 oz) box pistachio pudding mix
- 1 box angel food cake mix
- 3 eggs
- 1 (20 oz) can crushed pineapple with juices
- 1/2 cup vegetable oil
- Frosting:
- 1 (3.4 oz) box pistachio pudding mix
- 2/3 cup whole milk
- 8 oz tub cool whip, thawed
- Topping:
- Chopped pistachios (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix together the cake mix, pudding mix, eggs, oil, and crushed pineapple with its juices.
- Beat until well combined, then pour the batter into the prepared baking dish.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before frosting.
- For the frosting, whisk together the second box of pudding mix and milk until thickened.
- Fold in the cool whip until fully combined.
- Spread the frosting over the cooled cake and chill for 2 hours before serving.
- Garnish with chopped pistachios and enjoy!
Notes
- For extra flavor, add a few drops of almond extract to the cake batter.
- Let the cake chill overnight for a more intense pistachio flavor.
- Use sugar-free pudding and light cool whip for a lower-calorie version.
