This Tropical Pistachio Pineapple Cake is a light, refreshing, and effortless dessert that combines the nutty flavor of pistachio pudding with the sweet tang of crushed pineapple. Made with just a few simple ingredients, this no-bake cake is perfect for summer gatherings, potlucks, or anytime you want a tropical twist on a classic treat. With its fluffy texture and vibrant flavors, it’s sure to be a crowd-pleaser!
Ingredients
(Serves 8–10)
- 1 box (3.4 oz) pistachio pudding mix
- 1 box angel food cake mix (store-bought or homemade)
- 3 large eggs (if using a homemade angel food cake mix)
- 1 can (20 oz) crushed pineapple with juice
- 8 oz Cool Whip, thawed
Instructions
1. Prepare the Angel Food Cake
- If using a store-bought angel food cake mix, prepare it according to the package instructions. Most mixes only require water and baking in the oven.
- If making from scratch, beat the 3 large eggs until frothy, then fold in the angel food cake mix and bake as directed. Let the cake cool completely before proceeding.
2. Make the Pistachio Pudding Layer
- In a medium mixing bowl, combine the pistachio pudding mix with the crushed pineapple (with its juice) . Whisk until the mixture thickens slightly, about 2–3 minutes. The pineapple juice will enhance the pudding’s flavor while keeping it moist and tropical.
3. Assemble the Cake
- Once the angel food cake has cooled, use your hands or a fork to tear it into small, bite-sized pieces. Place half of the cake pieces into the bottom of a 9×13-inch serving dish, spreading them out evenly.
- Spread half of the pistachio-pineapple pudding mixture over the cake layer, using a spatula to smooth it out.
- Add the remaining cake pieces on top of the pudding layer, followed by the rest of the pistachio-pineapple mixture. Smooth the top for an even finish.
4. Add the Cool Whip Topping
- Spread the thawed Cool Whip evenly over the top of the cake, creating a fluffy, cloud-like layer. For a decorative touch, use the back of a spoon to create swirls or peaks.
5. Chill and Set
- Cover the dish with plastic wrap and refrigerate for at least 2–4 hours , or overnight, to allow the flavors to meld and the cake to set.
6. Serve and Enjoy
- Before serving, garnish with additional crushed pineapple, chopped pistachios, or a sprinkle of shredded coconut for a tropical flair. Slice into squares and enjoy this light, creamy, and delicious dessert!
Tips for Success
- Customize the Toppings: Add maraschino cherries, toasted coconut flakes, or fresh fruit like kiwi or mango for extra color and flavor.
- Make It Ahead: This cake tastes even better the next day as the flavors continue to develop. It’s a great make-ahead dessert for parties.
- Lighter Option: Substitute the Cool Whip with a lower-fat whipped topping or Greek yogurt for a lighter version.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Why You’ll Love This Recipe
This Tropical Pistachio Pineapple Cake is a delightful combination of textures and flavors. The airy angel food cake provides a light base, while the creamy pistachio-pineapple pudding adds a burst of tropical sweetness. Topped with Cool Whip, it’s cool, refreshing, and perfect for warm weather. Best of all, it’s incredibly easy to make with minimal effort but delivers maximum flavor and satisfaction.
Indulge in this tropical treat—it’s like a vacation in every bite!
