Tropical Pistachio Bliss Cake

Created on June 30th, 2025 at 10:52 am

Escape to the Tropics with Every Slice 🍰🌺

Need a dessert that feels like a mini vacation? This Tropical Pistachio Bliss Cake is your passport to flavor. With crushed pineapple, pistachio pudding, and fluffy cake, it’s the dreamy bite of summer you didn’t know you needed.

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🛒 Ingredients

For the Cake Layers:

• 1 box angel food cake mix (or yellow cake mix for denser texture)
• 3 large eggs
• ½ cup vegetable oil
• 20 oz can crushed pineapple (with juice)
• 1 (3.4 oz) box pistachio pudding mix

For the Filling:

• ½ cup crushed pineapple (drained)
• ¼ cup chopped pistachios
• 1 cup whipped topping (Cool Whip)
• 1 tbsp pistachio pudding mix (from the second box)

For the Frosting:

• 1 (3.4 oz) box pistachio pudding mix
• ⅔ cup whole milk
• 8 oz tub Cool Whip, thawed

For Decoration:

• Chopped pistachios
• Optional: Toasted coconut flakes or fresh pineapple wedges

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👩‍🍳 Instructions

Step 1: Bake the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a large bowl, combine:
   • Cake mix
   • 1 box pistachio pudding
   • Eggs
   • Oil
   • Entire can of crushed pineapple (with juice)
3. Mix using a hand or stand mixer on medium speed until fully combined.
4. Divide the batter evenly between the two pans.
5. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

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Step 2: Make the Filling

1. In a medium bowl, mix:
   • ½ cup drained crushed pineapple
   • ¼ cup chopped pistachios
   • 1 cup Cool Whip
   • 1 tbsp pistachio pudding mix
2. Stir gently until smooth and creamy.
3. Refrigerate until ready to use.

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Step 3: Make the Frosting

1. In a clean bowl, whisk together pistachio pudding mix and milk until thickened.
2. Fold in thawed Cool Whip until the frosting is light green and fluffy.
3. Chill for 15–30 minutes for best spreading texture.

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Step 4: Assemble the Cake

1. Place the first cake layer on a serving plate or cake board.
2. Spread the pineapple-pistachio filling evenly on top.
3. Add the second cake layer.
4. Frost the top and sides with the pistachio Cool Whip frosting using a spatula.
5. Decorate the top with chopped pistachios. Add toasted coconut or pineapple slices if desired.
6. Chill for at least 2 hours before slicing for best flavor and structure.

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💡 Pro Tips:

• Use a serrated knife to level cake layers if needed.
• For extra pineapple punch, brush cake layers with a bit of pineapple juice before filling.
• Want more color contrast? Add a touch of green food coloring to the frosting.

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🧊 Storage:

• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze individual slices (wrapped in plastic and foil) for up to 1 month.