Description
Pistachio Pineapple Paradise Cake is a tropical-inspired dessert made with boxed cake mix, pistachio pudding, and crushed pineapple. Topped with whipped topping and optional garnishes, it’s moist, fruity, and irresistibly light—perfect for gatherings and summer treats.
Ingredients
- 1 box yellow or white cake mix
- 1 package (3.4 oz) instant pistachio pudding mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 can (20 oz) crushed pineapple with juice
- 1 tub (8 oz) whipped topping (e.g., Cool Whip)
- Optional: chopped pistachios for garnish
- Optional: shredded coconut or maraschino cherries for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine cake mix, pistachio pudding mix, eggs, oil, and the entire can of crushed pineapple with juice.
- Beat with an electric mixer on medium speed until well blended.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake completely in the pan on a wire rack.
- Spread whipped topping evenly over the cooled cake.
- Garnish with chopped pistachios, shredded coconut, or cherries if desired.
- Refrigerate for at least 1 hour before serving.
Notes
Use sugar-free pudding for a lighter version.Substitute whipped topping with homemade whipped cream if preferred.Bake in a bundt pan for 40–45 minutes for a decorative twist.Letting the cake chill overnight enhances flavor and texture.Fold chopped nuts or coconut into the batter for added texture.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 23g
- Sodium: 290mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
