Tropical Pistachio Bliss Cake

Experience a slice of tropical heaven with this Tropical Pistachio Bliss Cake—a dessert that’s soft, fruity, creamy, and full of flavor. I love how this recipe transforms a box of angel food cake into something truly special with the addition of crushed pineapple and pistachio pudding. Topped with a cool, fluffy pistachio frosting and a sprinkle of crunchy pistachios, this cake is a light and refreshing crowd-pleaser for any occasion.

Why You’ll Love This Recipe

I love this cake for its perfect blend of tropical fruitiness and nutty richness. It’s incredibly easy to make with simple ingredients, yet it looks and tastes like something from a bakery. The crushed pineapple keeps it extra moist, the pistachio adds a subtle elegance, and the whipped topping makes each bite melt in my mouth. It’s ideal for potlucks, summer barbecues, birthdays, or anytime I want to bring a sweet surprise to the table.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 large eggs

• 1 box angel food cake mix

• ½ cup vegetable oil

• 1 (20 oz) can crushed pineapple with juices

• 1 (3.4 oz) box pistachio pudding mix (for the cake)

• 1 (3.4 oz) box pistachio pudding mix (for the frosting)

• ⅔ cup whole milk

• 1 (8 oz) tub Cool Whip, thawed

• Chopped pistachios, for decoration (optional)

directions

1. Prepare the Cake

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. In a large mixing bowl, I combine the angel food cake mix, one box of pistachio pudding mix, eggs, vegetable oil, and crushed pineapple with the juice.

3. I beat the mixture until it’s well combined and fluffy.

4. I pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

5. I let the cake cool completely in the pan before frosting.

2. Make the Frosting

1. In a bowl, I whisk together the second box of pistachio pudding mix and ⅔ cup whole milk until it thickens.

2. I gently fold in the Cool Whip until fully combined and smooth.

3. Frost and Chill

1. Once the cake is cool, I spread the pistachio frosting evenly over the top.

2. I refrigerate the cake for at least 2 hours before serving to let all the flavors set.

3. Right before serving, I top the cake with chopped pistachios for extra crunch and a beautiful finish.

Servings and timing

This recipe makes 12 servings. It takes about 10 minutes to prep, 30–35 minutes to bake, and at least 2 hours to chill, giving a total time of approximately 2 hours and 45 minutes.

Variations

• I sometimes add shredded coconut to the batter for even more tropical flavor.

• For a slightly lighter option, I use sugar-free pudding and light whipped topping.

• I love folding a handful of chopped pistachios directly into the frosting for a nuttier texture.

• For a citrusy twist, I add a teaspoon of lemon or lime zest to the cake batter.

storage/reheating

I store this cake covered in the refrigerator for up to 4 days. It tastes even better after chilling overnight, as the flavors have time to meld. I don’t recommend freezing this cake, since the whipped topping and pudding-based frosting may lose their texture when thawed.

FAQs

Can I use yellow or white cake mix instead of angel food cake?

Yes, I can. The texture will be a little denser, but still delicious. If I use a different mix, I follow the box instructions and incorporate the pineapple and pudding as directed.

Can I use homemade whipped cream instead of Cool Whip?

I can, but I make sure it’s stabilized whipped cream if I want the frosting to hold its shape after chilling.

Why do I need to refrigerate the cake?

Refrigerating helps the frosting set and allows the flavors to develop. I always chill it for at least 2 hours before serving.

Can I use low-fat or non-dairy milk for the pudding?

I’ve found that whole milk gives the best thickness and texture. If using non-dairy milk, I use a thicker variety like oat or soy, and reduce the amount slightly.

Can I make this cake in advance?

Yes! I usually bake the cake a day ahead, frost it once cooled, and refrigerate overnight. It’s even better the next day.

Conclusion

This Tropical Pistachio Bliss Cake is the perfect combination of light, creamy, fruity, and nutty. It’s easy to make but impressive enough to serve at any celebration. I love how the tropical flavors brighten up each bite and how the pistachio pudding adds a unique, nostalgic twist. Whether it’s summer or not, this cake brings a little sunshine to the table.