Tropical Pistachio Bliss Cake
A dreamy fusion of creamy pistachios, sweet coconut, and hints of exotic fruit, all wrapped in a soft, fluffy texture.
Equipment
- Mixing Bowl
- Whisk
- 9x13-inch Baking Dish
- Oven
Ingredients
Cake Batter
- 1 box yellow cake mix
- 1 package pistachio instant pudding mix
- 3 eggs
- 1 cup crushed pineapple with juice
- 1/2 cup vegetable oil
- 1/2 cup water
Frosting
- 1 package pistachio instant pudding mix
- 1 1/2 cups cold milk
- 1 container whipped topping
- 1/2 cup drained crushed pineapple
Toppings
- chopped pistachios for garnish
- toasted coconut flakes for garnish
- sliced mango optional, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large mixing bowl, combine yellow cake mix, pistachio pudding mix, eggs, crushed pineapple with juice, vegetable oil, and water. Stir until smooth.
- Pour batter into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before adding frosting.
- For the frosting: Whisk the pistachio pudding mix with cold milk until thick. Fold in whipped topping and drained crushed pineapple.
- Spread the frosting evenly over the cooled cake.
- Garnish with chopped pistachios, toasted coconut flakes, and sliced mango if desired.
- Refrigerate for at least 1 hour before serving for best flavor.
Notes
For extra flavor, toast the pistachios before garnishing. This cake tastes even better the next day after chilling.