Pineapple Paradise Cake
Introduction
This Pineapple Paradise Cake is a tropical dream come true! Combining the nutty richness of pistachio pudding with the sweet tang of pineapple, this cake is light, refreshing, and irresistibly creamy. Topped with a fluffy pistachio‑infused frosting and crunchy chopped pistachios, it’s a dessert that feels both nostalgic and indulgent. Perfect for summer gatherings, potlucks, or anytime you want a slice of paradise.
Why You’ll Love This Recipe
Tropical flavors: Pineapple adds brightness and moisture.
Nutty twist: Pistachio pudding brings depth and color.
Easy to make: Uses simple pantry staples and boxed mixes.
Crowd‑pleaser: Serves 12, making it ideal for parties.
Ingredients
For the Cake
1 (3.4 oz) box pistachio pudding mix
1 box angel food cake mix
3 eggs
20 oz can crushed pineapple (with juices)
½ cup vegetable oil
For the Frosting
1 (3.4 oz) box pistachio pudding mix
⅔ cup whole milk
8 oz tub Cool Whip, thawed
Garnish
Chopped pistachios
Step‑by‑Step Instructions
Step 1: Prep Oven & Pan
Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
Step 2: Make Cake Batter
In a large bowl, combine angel food cake mix, pistachio pudding mix, eggs, oil, and crushed pineapple with juices. Beat until smooth and well combined.
Step 3: Bake
Pour batter into prepared dish. Bake 30–35 minutes, or until a toothpick inserted in center comes out clean. Cool completely.
Step 4: Make Frosting
Whisk second pudding mix with milk until thickened. Fold in Cool Whip until fluffy and smooth.
Step 5: Frost & Chill
Spread frosting evenly over cooled cake. Chill for at least 2 hours before serving.
Step 6: Garnish
Top with chopped pistachios for crunch and color.
Baking Tips
Don’t drain pineapple—the juices keep the cake moist.
Chill frosting before spreading for easier handling.
Use fresh whipped cream instead of Cool Whip for a homemade touch.
For extra tropical flair, add shredded coconut on top.
Variations
Tropical Twist: Add diced mango or papaya to the batter.
Nutty Delight: Swap pistachios for toasted almonds or pecans.
Layered Cake: Bake in round pans and stack with frosting between layers.
Sugar‑Free Option: Use sugar‑free pudding and light Cool Whip.
Serving Ideas
Serve chilled with fresh pineapple slices.
Pair with iced tea or tropical cocktails.
Present in a glass trifle dish for a layered look.
Garnish with mint leaves for a refreshing finish.
FAQs
Q: Can I use fresh pineapple instead of canned?
Yes, but add ½ cup pineapple juice to maintain moisture.
Q: How long does this cake keep?
Store covered in the fridge up to 4 days.
Q: Can I freeze it?
Yes, freeze unfrosted cake for up to 2 months. Frost after thawing.
Q: Can I make cupcakes instead?
Absolutely! Adjust bake time to 18–20 minutes.
Nutrition (Approx. per serving)
Calories: 280
Fat: 12g
Carbohydrates: 38g
Protein: 4g
Final Thoughts
This Pineapple Paradise Cake is a refreshing, nutty, and tropical dessert that’s as easy to make as it is delicious. With its pistachio‑pineapple flavor combo and creamy frosting, it’s sure to become a family favorite.