This Pineapple Paradise Cake is a delightful and refreshing dessert that combines the nutty flavor of pistachio with the tropical sweetness of pineapple. Light, fluffy, and easy to make, this cake is perfect for potlucks, parties, or anytime you want a taste of paradise. With layers of creamy goodness and a hint of crunch from chopped pistachios, it’s a treat everyone will love!

Ingredients

• 1 box (3.4 oz) pistachio pudding mix (divided into two uses)
• 1 box angel food cake mix
• 3 eggs
• ½ cup vegetable oil
• 1 can (20 oz) crushed pineapple with juices
• 1 tub (8 oz) Cool Whip, thawed
• ⅔ cup whole milk
• Chopped pistachios (for decoration)

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C) .
2. Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.

Step 2: Prepare the Cake Batter

1. In a large mixing bowl, combine the angel food cake mix , eggs , vegetable oil , and 1 box (3.4 oz) pistachio pudding mix .
2. Beat the mixture with a hand mixer or whisk until smooth and well combined. The batter will be thick and slightly sticky.
3. Pour the batter into the prepared baking pan and spread it evenly.
4. Bake in the preheated oven for 25–30 minutes , or until a toothpick inserted into the center comes out clean.
5. Remove the cake from the oven and let it cool completely in the pan.

Step 3: Make the Pineapple Pistachio Filling

1. In a medium mixing bowl, whisk together the crushed pineapple with juices , whole milk , and the remaining 1 box (3.4 oz) pistachio pudding mix . Stir until the mixture thickens, about 2–3 minutes.
2. Fold in the thawed Cool Whip gently until fully incorporated. This creates a light and creamy filling with a tropical twist.

Step 4: Assemble the Cake

1. Once the cake has cooled, use the back of a wooden spoon or a fork to poke small holes all over the surface of the cake. This allows the filling to seep into the cake for extra flavor and moisture.
2. Spread the pineapple-pistachio filling evenly over the top of the cake, ensuring it fills the holes and covers the entire surface.

Step 5: Chill and Decorate

1. Refrigerate the cake for at least 2–3 hours , or until the filling is set and the flavors have melded together.
2. Before serving, sprinkle chopped pistachios over the top of the cake for added texture and decoration.

Tips for Success

• Cool Whip Substitute: If you prefer homemade whipped cream, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. Use this as a substitute for Cool Whip.
• Extra Sweetness: For a sweeter cake, drizzle a little condensed milk or caramel sauce over the filling before chilling.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days .

Why You’ll Love This Recipe

This Pineapple Paradise Cake is a harmonious blend of flavors and textures. The airy, nutty cake pairs beautifully with the creamy, tropical filling, while the crushed pistachios add a satisfying crunch. It’s light enough to enjoy after a meal but indulgent enough to satisfy any sweet craving.

Indulge in this refreshing, no-fuss dessert—it’s like a vacation in every bite!