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Pineapple Paradise Cake

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Pineapple Paradise Cake is a light and fluffy tropical dream, blending the subtle nuttiness of pistachio pudding with the fruity sweetness of crushed pineapple. Finished with a creamy Cool Whip frosting and crunchy pistachios, it’s a crowd-pleasing no-fuss dessert perfect for potlucks, summer BBQs, or holiday gatherings. #PineappleCake #PistachioPudding #EasyDesserts #TropicalCake #NoFussDessert

Ingredients

Scale

1 (3.4 oz) box pistachio pudding mix; 1 box angel food cake mix; 3 eggs; 1 (20 oz) can crushed pineapple with juices; ½ cup vegetable oil; 1 (3.4 oz) box pistachio pudding mix (for frosting); ⅔ cup whole milk; 1 (8 oz) tub Cool Whip, thawed; chopped pistachios, for garnish.

Instructions

  • Prep the Oven & Pan:
    Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.

  • Make the Cake Batter:
    In a large bowl, combine the angel food cake mix, pistachio pudding mix, eggs, oil, and crushed pineapple (with juice). Beat until smooth and well combined.

  • Bake:
    Pour the batter into the prepared baking dish and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

  • Cool:
    Remove cake from oven and let it cool completely in the pan.

  • Make the Frosting:
    In a medium bowl, whisk together the second box of pistachio pudding mix and milk until thickened. Gently fold in the Cool Whip until smooth and fluffy.

  • Frost and Chill:
    Spread the frosting evenly over the cooled cake. Refrigerate for at least 2 hours before serving.

 

  • Decorate:
    Top with chopped pistachios just before serving, if desired.

Notes

  • For extra tropical flair, fold some drained mandarin oranges or shredded coconut into the frosting.

  • This cake keeps well refrigerated for up to 3 days.

 

  • Make it in advance—the flavors get even better as it chills!

Nutrition

Find it online: https://easyfoodflash.com/pineapple-paradise-cake/