Creamy, juicy, and delightfully nutty — Pineapple Paradise Cake is the kind of dessert that sparks smiles the moment it’s served. This easy-to-make cake blends light angel food texture with bright crushed pineapple and a dreamy pistachio frosting, creating a comforting and crowd-pleasing dessert that’s perfect for family dinners, potlucks, or a simple weekend treat. Fun fact: pairing sweet pineapple with pistachio has roots in vintage Southern baking where canned fruits and boxed mixes created many beloved classics. If you loved our other tropical bakes, you’ll want to compare notes with the full pineapple paradise cake recipe on the blog for more ideas. Simple swaps and quick prep make this a go-to dessert everyone will ask for seconds of.
What is Pineapple Paradise Cake?
What’s in a name? Pineapple Paradise Cake sounds like a mini-vacation on a plate — and isn’t that the point of dessert? Think fluffy cake infused with tropical pineapple juice, balanced by the subtle, buttery crunch of chopped pistachios and a cloud-like pistachio whipped topping. Why “paradise”? Maybe because one bite transports you to sunnier skies, or maybe because it’s the one way to win hearts quickly; after all, “the way to a man’s heart is through his stomach.” Who can resist a cake that’s this inviting? Give it a try and see if it becomes your little slice of paradise.
Why You’ll Love This:
- Tropical and comforting: The pineapple keeps the cake juicy while the pistachio adds an unexpectedly elegant flavor that sings with each forkful.
- Easy and budget-friendly: Made mostly from pantry staples and two boxed mixes, this cake is affordable and quicker than baking from scratch — perfect for busy weeknights or last-minute gatherings.
- Crowd-pleasing finish: The light pistachio whipped frosting and chopped pistachio garnish add texture and visual appeal, turning a simple traybake into something special.
If you enjoy lighter pineapple desserts, you might also like the cozy notes in our Hawaiian carrot pineapple cake, which shares the same tropical spirit with a spiced twist. Ready to bake? Let’s get started.
How to Make:
Quick Overview
This recipe is a breeze: combine a boxed angel food cake mix with pistachio pudding, pineapple, eggs, and oil for a moist, tender base. Bake until a toothpick comes out clean, then top with a creamy pistachio-flavored whipped frosting. The standout element is the juicy crushed pineapple that keeps the cake wonderfully moist, while the pistachio frosting adds a fluffy, festive finish. Prep time is about 15 minutes and baking takes 30–35 minutes, plus at least 2 hours chilling time for best texture.
Ingredients
- 1 box angel food cake mix (exact size as labeled on box)
- 1 box (3.4 oz) pistachio pudding mix, dry (for batter)
- 3 large eggs, room temperature
- 1 can (20 oz) crushed pineapple with juices, do not drain
- 1/2 cup vegetable oil
- 1 tub (8 oz) Cool Whip, thawed
- 1 box (3.4 oz) pistachio pudding mix, dry (for frosting)
- 2/3 cup whole milk, cold
- Chopped pistachios, for decoration (about 1/3 cup, roughly chopped)
Directions
- Preheat your oven to 350°F (175°C). Grease a 9×13 baking dish evenly with cooking spray or a thin layer of butter to prevent sticking.
- In a large mixing bowl, combine the angel food cake mix and the first box (3.4 oz) of pistachio pudding mix. Add the vegetable oil, eggs, and the entire can of crushed pineapple with juices.
- Use an electric mixer on medium speed or a sturdy whisk to beat the mixture until smooth and well combined, about 1–2 minutes. Scrape down the sides to ensure everything is incorporated.
- Pour the batter into the prepared 9×13 baking dish and smooth the top with a spatula.
- Bake in the preheated oven for 30–35 minutes. Check doneness by inserting a toothpick into the center — it should come out clean when the cake is ready.
- Remove the cake from the oven and allow it to cool completely in the pan on a wire rack, about 30–45 minutes.
- While the cake cools, prepare the frosting: in a medium bowl, whisk the second box of pistachio pudding mix with 2/3 cup cold whole milk until thickened, about 2 minutes.
- Fold the thawed Cool Whip into the thickened pudding mixture until smooth and evenly combined.
- Once the cake is completely cooled, spread the pistachio frosting evenly over the top with an offset spatula or spoon.
- Refrigerate the frosted cake for at least 2 hours to allow flavors to meld and frosting to set.
- Just before serving, sprinkle chopped pistachios over the top for crunch and garnish.
What to Serve With:
- Fresh fruit salad: a mix of mango, kiwi, and extra pineapple keeps a bright, tropical theme.
- Light coffee or iced tea: black coffee or a citrusy iced tea pair nicely with the sweet cake.
- Vanilla ice cream: a small scoop balances the pistachio flavor and adds creamy richness.
- For a brunch spread, serve alongside a citrusy green salad and pastries for variety.
Explore more tropical pairings and inspiration with our take on a classic Hawaiian pineapple cake for complementary flavors.
Top Tips for Perfecting:
- Use room-temperature eggs for better integration and a lighter crumb.
- Do not drain the crushed pineapple — the juice keeps the cake moist and infuses flavor.
- If you prefer a less sweet frosting, reduce the Cool Whip slightly and increase fresh whipped cream for a lighter touch.
- For extra texture, fold in 1/2 cup of finely chopped pistachios into the batter.
- Avoid overbaking — check at 30 minutes to ensure the cake stays tender and moist.
- If boxed mixes aren’t your thing, you can use homemade angel food-style batter, but the boxed version keeps this recipe quick and simple.
Storing and Reheating Tips:
- Refrigeration: Store the cake covered in the refrigerator for up to 4 days. The frosting and pineapple keep it moist but refrigeration is necessary because of the Cool Whip.
- Freezing: You can freeze baked, unfrosted cake for up to 2 months. Wrap tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before frosting.
- Leftover servings: For single slices, keep them in an airtight container in the fridge for up to 3 days.
- Reheating: This cake is best served cold or at room temperature; avoid microwaving slices as the frosting may separate. Let refrigerated slices sit at room temperature for 20–30 minutes before serving for the best texture.
FAQs
Can I use a different cake mix instead of angel food?
Yes, you can experiment with white cake mix for a slightly denser texture, but angel food gives the light, airy base that complements the pineapple best.
Can I substitute homemade whipped cream for Cool Whip?
Absolutely — use 1½ to 2 cups of stabilized whipped cream if you prefer a fresher-tasting frosting. Keep in mind it may soften faster than Cool Whip.
Is it necessary to refrigerate the cake before serving?
Yes, chilling for at least 2 hours helps the frosting set and allows flavors to marry. It also keeps the pistachio topping crisp.
Can I make this gluten-free?
To make it gluten-free, use a certified gluten-free angel food mix and ensure the pudding mixes are gluten-free. Check labels carefully.
How do I prevent the top from getting soggy from the pineapple juice?
Because the pineapple juice is mixed into the batter, the cake will naturally be moist. If you want less surface moisture, blot any excess juice before frosting and ensure the cake is fully cooled.
Conclusion
Pineapple Paradise Cake is an easy, family-friendly dessert that delivers tropical flavor with minimal fuss — perfect for potlucks, holidays, or weeknight celebrations. Its simple ingredient list and quick prep make it a reliable go-to when you want something impressive without hours in the kitchen. For creative variations and inspiration, check out this layered take on the theme at Pineapple Paradise Layer Cake – Love and Confections and a spring-y pistachio twist at Pistachio Pineapple Paradise Cake – A Light & Fluffy Easter Delight! Try this cake, share it with friends, and enjoy a little slice of paradise at home.
Pineapple Paradise Cake
Equipment
- Mixing Bowl
- Electric Mixer
- Baking Dish
- Wire Rack
Ingredients
Ingredients for Cake
- 1 box angel food cake mix exact size as labeled on box
- 1 box pistachio pudding mix 3.4 oz, dry (for batter)
- 3 large eggs room temperature
- 1 can crushed pineapple 20 oz, with juices, do not drain
- 1/2 cup vegetable oil
Ingredients for Frosting
- 1 tub Cool Whip 8 oz, thawed
- 1 box pistachio pudding mix 3.4 oz, dry (for frosting)
- 2/3 cup whole milk cold
- 1/3 cup chopped pistachios for decoration, roughly chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 baking dish evenly with cooking spray or a thin layer of butter to prevent sticking.
- In a large mixing bowl, combine the angel food cake mix and the first box (3.4 oz) of pistachio pudding mix. Add the vegetable oil, eggs, and the entire can of crushed pineapple with juices.
- Use an electric mixer on medium speed or a sturdy whisk to beat the mixture until smooth and well combined, about 1–2 minutes. Scrape down the sides to ensure everything is incorporated.
- Pour the batter into the prepared 9×13 baking dish and smooth the top with a spatula.
- Bake in the preheated oven for 30–35 minutes. Check doneness by inserting a toothpick into the center — it should come out clean when the cake is ready.
- Remove the cake from the oven and allow it to cool completely in the pan on a wire rack, about 30–45 minutes.
- While the cake cools, prepare the frosting: in a medium bowl, whisk the second box of pistachio pudding mix with 2/3 cup cold whole milk until thickened, about 2 minutes.
- Fold the thawed Cool Whip into the thickened pudding mixture until smooth and evenly combined.
- Once the cake is completely cooled, spread the pistachio frosting evenly over the top with an offset spatula or spoon.
- Refrigerate the frosted cake for at least 2 hours to allow flavors to meld and frosting to set.
- Just before serving, sprinkle chopped pistachios over the top for crunch and garnish.