Tropical Pistachio Bliss Cake 

This Tropical Pistachio Bliss Cake brings a taste of island paradise to your table—combining light angel‑food cake, tangy crushed pineapple, and creamy pistachio pudding in one vibrant dessert. Topped with whipped frosting infused with pistachio flavor and finished with crunchy chopped pistachios, it's a refreshing treat for warm days or festive gatherings. Adaptable and visually stunning, this cake delivers tropical flavor with ease and flair.

Ingredients

• 3 large eggs
  
  

• 1 box angel food cake mix
  
  

• ½ cup vegetable oil
  
  

• 20 oz can crushed pineapple with juices
  
  

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

• ⅔ cup whole milk
  
  

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

• 8 oz tub Cool Whip, thawed
  
  

• Chopped pistachios (for decoration)
  
  

Directions

1. Preheat the oven to 350 °F (175 °C). Grease a 9×13‑inch baking dish.
   
   

2. In a large bowl, mix together the angel food cake mix, one box of pistachio pudding mix, eggs, oil, and crushed pineapple with its juices until smooth.
   
   

3. Pour the batter into the prepared dish and bake for 30–35 minutes, or until a toothpick inserted comes out clean. Let cool completely.
   
   

4. In a separate bowl, whisk the second box of pistachio pudding mix into milk until thickened. Gently fold in the thawed Cool Whip until fully combined.
   
   

5. Spread the frosting evenly over the cooled cake. Chill in the refrigerator for at least 2 hours to set.
   
   

6. Before serving, sprinkle with chopped pistachios for a finishing touch. Optional toppings: fresh pineapple chunks or toasted coconut flakes.
   
   

Nutrients (per serving, approx.; yields ~12)

• Calories: ~220 kcal
  
  

• Total Fat: ~10 g (Saturated ~3 g, Unsaturated ~6 g)
  
  

• Carbohydrates: ~28 g (Sugars ~18 g, Fiber ~1 g)
  
  

• Protein: ~3 g
  
  

• Cholesterol: ~35 mg
  
  

• Sodium: ~240 mg