Tropical Pistachio Bliss Cake (Print Version)
A bright pistachio treat meets sweet pineapple and fluffy cream, making it awesome to pass around at your next party.
# Ingredients:
→ Cake Base
01 -
1 box (3.4 oz) pistachio instant pudding mix
02 -
1 can (20 oz) crushed pineapple, juice included
03 -
1/2 cup vegetable oil
04 -
3 large eggs
05 -
1 box angel food cake mix
→ Frosting
06 -
2/3 cup whole milk
07 -
1 box (3.4 oz) pistachio instant pudding mix
08 -
1 tub (8 oz) whipped topping, thawed
→ Decoration
09 -
Chopped pistachios to sprinkle on top
# Instructions:
01 -
Fire up your oven to 350°F (177°C) first, then spray or grease a 9x13 dish so nothing sticks later.
02 -
Toss the dry angel food mix, instant pistachio pudding, eggs, oil, and pineapple plus all its juice into a roomy bowl.
03 -
Grab your whisk or mixer and blend everything until it looks silky and lump-free.
04 -
Pour the finished batter into your prepped dish and bake for about 30–35 minutes. You’ll know it’s done when a toothpick poked in the middle comes out clean.
05 -
Take the cake out and let it cool right in the pan on a rack—don’t even think about frosting until it’s totally cool.
06 -
Beat the other box of pistachio mix with cold whole milk until it starts to thicken up in a bowl.
07 -
Take your thawed whipped topping and gently stir it into the thick pudding until well blended, but don’t overmix.
08 -
Spread that fluffy frosting all over the cooled cake, cover loosely, and chill it at least 2 hours to let everything set.
09 -
Just before cutting, throw some chopped pistachios on top and you’re ready to dish out slices.
# Notes:
01 -
Don’t rush the cooling—it’s way easier to frost a cold cake, and your topping won’t slide off.