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Pistachio Pineapple Paradise Cake topped with toasted pistachios, salted honey, and creamy coconut milk frosting.

Pistachio Pineapple Paradise Cake

Rebecca Blumer
Experience a 1970s classic with a tropical twist. This Pistachio Pineapple Paradise Cake combines airy angel food cake with nutty pistachio and tangy pineapple, finished with a velvety, stable frosting.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling and Chilling Time 3 hours
Total Time 3 hours 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 320 kcal

Equipment

  • 9X13 baking pan
  • Large Mixing Bowl
  • Electric hand mixer
  • Whisk
  • Spatula

Ingredients
 

  • 1 box angel food cake
  • 1 3.4oz box pistachio pudding mix
  • 1/2 cup vegetable oil
  • 3 eggs
  • 20 oz can crushed pineapple with juices

Frosting

  • 8 oz tub cool whip, thawed
  • 2/3 cup whole milk
  • 1 3.4oz box pistachio pudding
  • Pistachios, chopped for decoration

Instructions
 

Prep the Pan and Oven

  • Heat the oven to 350 degrees, and give your 9x13 baking pan a thorough grease, including the bottom and corners, to ensure the cake releases cleanly.

Mix the Batter Until Creamy

  • In a large bowl, combine the angel food cake mix, pistachio pudding mix, vegetable oil, eggs, and the entire can of crushed pineapple with its juices.
  • Beat the mixture for a full 2 minutes until the batter looks creamy, unified, and lightly aerated. This ensures a moist and even crumb.

Bake, Then Cool Completely

  • Scrape the batter into the prepared pan and bake for 30-35 minutes. Test for doneness with a toothpick; it should come out clean and the cake should feel springy.
  • Allow the cake to cool completely in the pan before attempting to add the frosting.

Whisk, Fold, Frost, and Chill

  • For the frosting, whisk the second pistachio pudding mix with cold milk until it reaches a smooth, thickened, satiny consistency.
  • Gently fold in the thawed Cool Whip with a light hand to maintain volume. Spread the frosting evenly over the cooled cake.
  • Refrigerate the cake for at least 2 hours to allow the topping to set for clean slicing.
  • Just before serving, garnish with chopped pistachios. For an extra touch, toast the nuts and drizzle with a pinch of salted honey.

Notes

Pro Tip: Use a serrated knife for neat slices, wiping the blade between each cut for a picture-perfect presentation.
Storage: Cover and refrigerate for up to 4 days. The flavors often meld and improve by the second day. This cake also freezes well for up to 1 month when wrapped tightly.
Ingredient Note: For a silkier frosting with a tropical flair, replace the whole milk with full-fat canned coconut milk.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 320kcalCarbohydrates: 48gProtein: 4gFat: 14gSaturated Fat: 6gCholesterol: 45mgSodium: 480mgPotassium: 110mgFiber: 1gSugar: 34gVitamin A: 2IUVitamin C: 4mgCalcium: 60mgIron: 1mg
Keyword Angel Food Cake Mix, Pistachio Pineapple Paradise Cake, retro dessert, tropical cake
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