Pineapple Paradise Cake is a delightful dessert that brings tropical flavors right to your table. This cake combines the sweetness of crushed pineapple with the unique taste of pistachio pudding, creating a treat that’s sure to impress. Its light texture and creamy frosting make it perfect for any occasion, whether it’s a picnic, a birthday party, or just a sweet treat at home.
Why Make This Recipe
This Pineapple Paradise Cake is not only delicious but also incredibly easy to make. With simple ingredients and straightforward steps, even novice bakers can whip up this tropical delight. Moreover, its refreshing flavor makes it a perfect dessert for warm days, and it’s a surefire way to put a smile on the faces of family and friends.
How to Make Pineapple Paradise Cake
Making Pineapple Paradise Cake is a fun and satisfying process. Follow these easy steps to create this mouthwatering dessert.
Ingredients:
- 1 (3.4 oz) box pistachio pudding mix
- 1 box angel food cake mix
- 3 eggs
- 20 oz can crushed pineapple with juices
- 8 oz tub cool whip, thawed
- 1/2 cup vegetable oil
- 1 (3.4 oz) box pistachio pudding
- 2/3 cup whole milk
- Chopped pistachios for decoration
Directions:
- Preheat the oven to 350 degrees Fahrenheit and grease a 9×13 baking dish.
- In a large bowl, mix together the cake mix, pistachio pudding mix, vegetable oil, eggs, and crushed pineapple with its juices.
- Beat the mixture until well combined.
- Transfer the batter to the prepared baking dish and bake for 30-35 minutes or until a toothpick comes out clean when inserted into the center.
- Allow the cake to cool completely.
- To make the frosting: In a separate bowl, mix the second box of pistachio pudding mix with the whole milk until the mixture thickens.
- Fold the thawed cool whip into the pudding mixture until fully combined.
- Frost the cooled cake and chill it in the refrigerator for 2 hours before serving.
- Top with chopped pistachios if desired.
How to Serve Pineapple Paradise Cake
Serve the Pineapple Paradise Cake chilled for the best flavor. It’s great on its own, but you can also pair it with fresh fruit or a scoop of vanilla ice cream for an extra special treat.
How to Store Pineapple Paradise Cake
Store any leftover Pineapple Paradise Cake in an airtight container in the refrigerator. It will stay fresh for up to 3-5 days. If you want to keep it longer, consider freezing individual pieces for later enjoyment.
Tips to Make Pineapple Paradise Cake
- Make sure to allow the cake to cool completely before frosting it; this helps the frosting stay nice and fluffy.
- Try adding shredded coconut to the frosting for an extra tropical touch.
- If you don’t have pistachio pudding, vanilla pudding will work too, but you won’t get the same unique flavor.
Variation
You can easily change the flavors of this cake by substituting the pistachio pudding with a different flavor, such as coconut or lemon pudding, for a different twist.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but remember to drain it well to avoid excess moisture in the cake.
2. Is this cake suitable for a gluten-free diet?
The angel food cake mix typically contains gluten. However, you can find gluten-free alternatives to make a gluten-free version of this cake.
3. Can I make this cake ahead of time?
Yes, you can make this cake a day in advance. Just keep it refrigerated until you are ready to serve.
Enjoy making and sharing your Pineapple Paradise Cake! It’s sure to become a favorite in your dessert repertoire.
Pineapple Paradise Cake
Ingredients
Cake Ingredients
- 1 box angel food cake mix
- 3 large eggs
- 1 can 20 oz crushed pineapple with juices
- ½ cup vegetable oil
- 1 box 3.4 oz pistachio pudding mix
Frosting Ingredients
- 1 box 3.4 oz pistachio pudding
- ⅔ cup whole milk
- 8 oz cool whip, thawed
- to taste tablespoons chopped pistachios for decoration
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, mix together the cake mix, pistachio pudding mix, vegetable oil, eggs, and crushed pineapple with its juices.
- Beat the mixture until well combined.
Baking
- Transfer the batter to the prepared baking dish and bake for 30-35 minutes or until a toothpick comes out clean when inserted into the center.
- Allow the cake to cool completely.
Frosting
- In a separate bowl, mix the second box of pistachio pudding mix with whole milk until the mixture thickens.
- Fold the thawed cool whip into the pudding mixture until fully combined.
- Frost the cooled cake and chill it in the refrigerator for 2 hours before serving.
- Top with chopped pistachios if desired.
