This refreshing tropical cake combines the nutty flavor of pistachios with the sweetness of pineapple in a light and fluffy base. It’s easy to prepare, perfect for summer gatherings, and topped with a creamy pistachio Cool Whip frosting that makes it irresistibly delicious!
A Taste of the Tropics
Imagine biting into a soft, moist cake bursting with pineapple flavor, accented by the rich taste of pistachios. This cake is a tropical dream in every slice, and thanks to the angel food mix, it stays light while being rich in flavor. The Cool Whip frosting adds a creamy finish that pairs perfectly with the chopped pistachios on top for a delightful crunch.
Ingredients:
- 1 box (3.4 oz) pistachio pudding mix
- 1 box angel food cake mix
- 3 large eggs
- 1 can (20 oz) crushed pineapple (with juice)
- 8 oz Cool Whip, thawed
- ½ cup vegetable oil
- 1 box (3.4 oz) pistachio pudding mix (for frosting)
- ⅔ cup whole milk
- Chopped pistachios for decoration
Instructions:
1️⃣ Prepare the cake batter:
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a large bowl, mix the angel food cake mix, pistachio pudding mix, eggs, oil, and crushed pineapple with juice. Beat until smooth.
2️⃣ Bake the cake:
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
3️⃣ Make the frosting:
In a bowl, mix the second pistachio pudding mix with milk until thickened. Fold in Cool Whip until well combined.
4️⃣ Frost and chill:
Spread the frosting over the cooled cake. Refrigerate for at least 2 hours before serving. Garnish with chopped pistachios for extra crunch.
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 40-45 minutes
Servings: 12
Calories: ~200 per serving
Would you try this tropical twist on a classic dessert? 🍍✨
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