Hello, lovely friends! It makes me happy to provide a dish today that brings a taste of the tropics straight into your kitchen: Tropical Pistachio Bliss Cake. This wonderful cake is as pleasant as a mild island breeze by combining the sweet, sunny tastes of pineapple with the nutty richness of pistachios.
Why You’ll Love This Bliss Cake from Tropical Pistachio
Finding time to bake in our hectic life might prove difficult. But this cake is shockingly good and quick to make. It’s a game-changer. This dish provides a lovely escape to a tropical paradise without leaving your house regardless of your level of hectic motherhood or professional life. Besides, it’s a great approach to wow visitors with little work!
Note: The full list with exact measurements will be found in the recipe card at the end of the article.
Ingredients
For the Cake:
- Three big eggs.
- One box angel food cake recipe
- ½ cup vegetable oil
- One crushed pineapple, twenty ounces, undrained can.
For the Frosting:
- Eight ounces of Cool Whip, thawed
- One container (3.4 ounces) quick pistachio pudding mix
- ½ cup whole milk
For the Topping:
- For garnish, chopped pistachios
Instructions
Get ready the batter: Set your oven for 350°F (175°C). Greasily coat a 9 x 13-inch baking dish. Combine the angel food cake mix, eggs, vegetable oil, and whole crushed pineapple can including the juice in a big mixing basin. Stirring will help the mixture to be smooth and thoroughly blended. ，
Transfer the batter equally into the ready-made baking tray. Bake until a toothpick put into the center comes out clean, 30 to 35 minutes. Let the cake cool entirely in the pan after baked.
Whisk the whole milk and pistachio pudding mix in a medium bowl until thickens. Fold the thawed Cool Whip gently until the frosting comes together and is creamy.
Once the cake has cooled, evenly distribute the icing over top. For a bit of crunch and a visual flash, toss chopped pistachios over the icing.
Refrigerate the cake for at least one hour before serving. This lets the flavors merge together quite naturally. Cut, present, and savor your little tropical escape.
Maria’s Notes
Pistachio Perfection: To give the cake batter an additional taste explosion, think about including some drops of pistachio extract.
Pineapple Pleasure: Use the crushed pineapple with its juice; it moistens the cake and adds natural sweetness.
Toasting the chopped pistachios just before garnishing gives a wonderful depth of taste.
A Personal Approach
I have particular place in my heart for this dessert. I first came onto it on a trip to Hawaii, where the residents showed me the wonder of pairing pineapple with pistachios. The strong tastes took me right away to a joyful place. Since then, it’s grown to be a favorite in my house, particularly during events when I want to share a bit of that tropical paradise with loved ones.
A vibrant two-layer pistachio cake topped with smooth pistachio frosting and garnished with crushed pistachios. This Tropical Pistachio Bliss Cake offers a stunning presentation and refreshing flavor that combines the nuttiness of pistachios with tropical pineapple sweetness.
Frequent questions
Could I use fresh pineapple with tinned?
Sure! Just be careful to finely crush it and include any fluids to keep the cake moist.
Exists something to replace Cool Whip?
You could indeed substitute stabilized whipped cream. Till firm peaks develop, just whisk heavy cream with a little sugar.
Where should I keep leftovers?
Store any left-over cake in an airtight jar in cold temperature. It is good and fresh for up to three days.
Could I make this cake ahead of time?
Obviously! Actually, having a day ahead improves the tastes. Just keep it refrigerated until you want to serve.
This Tropical Pistachio Bliss Cake is more than just dessert it’s a moment of joy baked into every bite, a slice of sunshine that brings warmth to your kitchen, and a gentle reminder that even the busiest days deserve a little sweetness. Life can be chaotic we’re juggling work deadlines, school pickups, grocery runs, and everything in between but this cake? It’s your built-in pause button.
Whether you’re throwing together a last-minute brunch with your besties, celebrating a birthday with your little ones (or your big ones), or simply craving something special for yourself on a quiet Wednesday night, this recipe is here to serve. With the tropical brightness of pineapple, the creamy pistachio pudding frosting, and that irresistible crunch of chopped pistachios on top, it’s a dessert that feels like a mini vacation no passport required.
So go ahead, take a bite, close your eyes, and let those tropical flavors transport you to a breezy porch somewhere near the ocean, drink in hand, sun kissing your cheeks. Feet up, stress down.
From my heart and home to yours, thank you for sharing this moment with me in the kitchen. I hope this Tropical Pistachio Bliss Cake finds a place in your recipe box and in your family traditions. Because the best desserts aren’t just made with ingredients… they’re made with love, memories, and a little touch of magic.
If this recipe made your day a little sweeter, be sure to explore more feel-good favorites like my homemade zebra cakes or crowd-pleasing Princess Peach Cake perfect for potlucks, holidays, or just because. 💛
Happy baking, always. And don’t forget you deserve this.
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Tropical Pistachio Bliss Cake: A Slice of Paradise in Every Bite
- Total Time: Approximately 2 hours 45 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
Experience a slice of paradise with this Tropical Pistachio Bliss Cake—a moist and flavorful dessert that combines the nutty richness of pistachios with the sweet tang of pineapple. Topped with a creamy pistachio frosting and garnished with chopped pistachios, this cake is perfect for any occasion, bringing a touch of the tropics to your table.
Ingredients
For the Cake:
3 large eggs
1 box angel food cake mix
½ cup vegetable oil
1 can (20 oz) crushed pineapple, undrained
For the Frosting:
8 oz Cool Whip, thawed
1 package (3.4 oz) instant pistachio pudding mix
⅔ cup whole milk
For the Topping:
Chopped pistachios, for garnish
Instructions
Instructions
Preheat the Oven: Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Prepare the Batter: In a large mixing bowl, combine the angel food cake mix, eggs, vegetable oil, and the entire can of crushed pineapple (including the juice). Stir until the mixture is smooth and well combined.
Bake the Cake: Pour the batter into the prepared baking dish, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely in the pan.
Prepare the Frosting: In a medium bowl, whisk together the pistachio pudding mix and whole milk until it thickens. Gently fold in the thawed Cool Whip until the frosting is smooth and creamy.
Assemble the Cake: Once the cake has cooled, spread the frosting evenly over the top. Sprinkle chopped pistachios over the frosting for an added crunch and a pop of color.
Chill and Serve: Refrigerate the cake for at least 1 hour before serving. This allows the flavors to meld together beautifully. Slice, serve, and enjoy your mini tropical getaway!
Notes
Notes
Pistachio Perfection: For an extra burst of pistachio flavor, consider adding a few drops of pistachio extract to the cake batter.
Pineapple Pleasure: Ensure you use the crushed pineapple with its juice; it keeps the cake moist and infuses it with natural sweetness.
Nutty Garnish: Toasting the chopped pistachios lightly before garnishing adds a delightful depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 129g)
- Calories: 485 kcal
- Sugar: 38g
- Sodium: 280 mg
- Fat: 31g
- Saturated Fat: 7g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 119g
- Fiber: 1g
- Protein: 5
- Cholesterol: 55mg
Keywords: Tropical Pistachio Bliss Cake, pistachio pineapple cake, tropical dessert, easy baking recipe, summer cake, pistachio pudding cake