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A slice of Pineapple Paradise Cake topped with chopped pistachios and whipped cream.
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Pineapple Paradise Cake

A delightful cake combining the tropical essence of sweet crushed pineapple with the nutty flavor of pistachio pudding, perfect for any occasion.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 12 servings
Calories: 280kcal

Equipment

  • Mixing Bowl
  • 9x13 Baking Dish
  • Electric Mixer

Ingredients

Ingredients

  • 1 box Angel food cake mix
  • 1 box (3.4 oz) Pistachio pudding mix
  • 3 large Eggs
  • 1 can (20 oz) Crushed pineapple with juices
  • 1/2 cup Vegetable oil
  • 1 tub (8 oz) Cool whip, thawed
  • 1 box (3.4 oz) Pistachio pudding mix For frosting
  • 2/3 cup Whole milk
  • Chopped pistachios For decoration

Instructions

  • Preheat oven to 350°F (175°C) and grease a 9×13 baking dish.
  • In a large bowl, mix the angel food cake mix, pistachio pudding, vegetable oil, eggs, and crushed pineapple (with juices). Beat until smooth.
  • Pour batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • In a separate bowl, mix the second box of pistachio pudding mix with whole milk until thickened. Fold in the thawed cool whip until smooth.
  • Once the cake is cooled, spread the frosting evenly over the top.
  • Refrigerate for at least 2 hours before serving. Sprinkle with chopped pistachios for garnish.

Notes

For a twist, substitute half of the pineapple with crushed mango for extra tropical flavor. Chilling the cake enhances its texture and taste.

Nutrition

Calories: 280kcal | Fat: 12g