Pineapple Paradise Cake
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.
Servings: 12 servings
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.
Notes
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.