Pineapple Paradise Cake
A delightful dessert bringing tropical flavors with crushed pineapple and pistachio pudding, perfect for any occasion.
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 9x13 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.
Notes
Allow the cake to cool completely before frosting for better consistency. Consider adding shredded coconut to the frosting for a tropical twist. Vanilla pudding can be used in place of pistachio if needed.