Tempting Tropical Pistachio Bliss Cake Everyone Will Love (Print version)
A chilled pistachio pineapple sheet cake with a soft crumb, fluffy pudding topping, and crunchy pistachios.
# Ingredients:
For the cake
01 -
1 box (15.25 oz / 432 g) white cake mix
02 -
1 box (3.4 oz / 96 g) instant pistachio pudding mix
03 -
1 can (20 oz / 567 g) crushed pineapple in juice, undrained
04 -
3 large eggs, room temperature
05 -
1/2 cup (120 ml) vegetable oil
06 -
1/2 cup (45 g) sweetened shredded coconut
For the topping
07 -
1 box (3.4 oz / 96 g) instant pistachio pudding mix
08 -
2/3 cup (160 ml) cold whole milk
09 -
1 tub (8 oz / 226 g) whipped topping, thawed
10 -
1/2 cup (60 g) chopped pistachios, for topping
# Instructions:
01 -
Preheat the oven to 350°F (177°C). Grease a 9x13-inch baking dish with nonstick spray or a thin layer of oil.
02 -
In a large bowl, beat the cake mix, one box of pistachio pudding mix, crushed pineapple with its juice, eggs, oil, and shredded coconut until smooth and thick, about 2 minutes.
03 -
Spread the batter evenly in the prepared pan. Bake for 30-35 minutes, until the center springs back lightly and a toothpick inserted in the center comes out with moist crumbs.
04 -
Place the pan on a rack and cool completely, at least 1 hour. Do not add the topping while the cake is warm.
05 -
Whisk the second box of pistachio pudding mix with cold milk until thickened, about 2 minutes. Fold in the thawed whipped topping until even and fluffy.
06 -
Spread the pistachio topping over the cooled cake. Cover loosely and refrigerate for at least 2 hours before slicing.
07 -
Sprinkle chopped pistachios over the cake just before serving. Cut into 12 squares and serve chilled.
# Good to know:
01 -
Best served chilled after at least 2 hours in the refrigerator.
02 -
Add chopped pistachios right before serving for the crispest topping.
03 -
Nutrition is an estimate per serving.