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Tropical Pistachio Bliss Cake

Tropical Pistachio Bliss Cake

DeShawn Mitchell
A delightful dessert combining the airy lightness of angel food cake with the nutty flavor of pistachios and the juicy sweetness of pineapple, topped with a creamy Cool Whip frosting.
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Prep Time 15 minutes
Cook Time 35 minutes
Chilling time 2 hours
Total Time 2 hours 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 250 kcal

Ingredients
  

  • 1 box angel food cake mix use room temperature egg whites for best results
  • 1 3.4 ounce package instant pistachio pudding mix for the cake batter
  • 1 20 ounce can crushed pineapple with juice, do not drain

Frosting

  • 1 3.4 ounce package instant pistachio pudding mix for the frosting
  • 1.5 cups milk
  • 1 8 ounce container Cool Whip thawed
  • 0.25 cup chopped pistachios for garnish

Instructions
 

  • Preheat oven to 350°F (175°C). Lightly coat a 9x13 inch baking pan with cooking spray.
  • In a large bowl, combine angel food cake mix and 1 package of instant pistachio pudding mix. Add crushed pineapple with its juice and gently fold until just combined. Do not overmix.
  • Pour batter into the prepared pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.

Frosting

  • In a bowl, whisk together 1 package of instant pistachio pudding mix and 1.5 cups of milk until smooth and creamy. Gently fold in the thawed Cool Whip until fully incorporated.
  • Spread the frosting evenly over the cooled cake. Sprinkle chopped pistachios on top for garnish.
  • Chill the cake in the refrigerator for at least 2 hours before serving to enhance flavors and set the frosting.

Notes

  • 1- Use cold ingredients for flakier biscuits.
  • 2- Taste the apple filling and adjust spices as needed.
  • 3- Serve warm with ice cream or whipped cream for an extra treat.
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