Pistachio Pineapple Paradise Cake – A Light & Fluffy Easter Delight!
This Pistachio Pineapple Paradise Cake is a dreamy Easter dessert made with fluffy angel food cake, sweet pineapple, and creamy pistachio pudding. A light and refreshing treat perfect for springtime or summertime gatherings, or anytime you need a taste of paradise!
Servings 12
Ingredients
- 1 box angel food cake
- 3.4 oz box pistachio pudding mix
- ½ cup vegetable oil
- 3 eggs
- 20 oz can crushed pineapple with juices
- 8 oz tub cool whip thawed
- ⅔ cup whole milk
- 3.4 oz box pistachio pudding
- Pistachios chopped for decoration
Instructions
- Preheat oven to 350 degrees and grease a 9x13 baking dish. In a large bowl, mix together the cake mix, pudding mix, oil, eggs, and pineapple with juices. Beat until well combined.
- Transfer batter to the prepared baking dish and bake for 30-35 minutes or until an inserted tooth pick comes out clean. Allow cake to cool.
- In a medium bowl, whisk together the pistachio pudding mix and cold milk until thickened (about 2 minutes). Gently fold in the whipped topping until smooth and fluffy.
- Once the cake is completely cooled, spread the pistachio frosting evenly over the cake.
- Sprinkle with chopped pistachios or pecans, and add maraschino cherries for a festive touch. Cover and refrigerate for at least 2 hours to let the flavors meld.
- Slice, serve, and enjoy this light, fluffy, and tropical Pistachio Pineapple Paradise Cake!