Description
Dreamy Tropical Pistachio Bliss Cake is a luscious, moist dessert that combines the tropical flavors of pineapple and coconut with the rich nuttiness of pistachios. This easy-to-make sheet cake features a tender white cake base enhanced with instant pistachio pudding mix and pineapple, topped with a fluffy pistachio pudding frosting garnished with toasted coconut and chopped pistachios. Perfect for parties or any occasion where you want a unique, flavorful treat.
Ingredients
Scale
Cake Ingredients
- 1 box (15.25 ounces) white cake mix
- 1 box (3.4 ounces) instant pistachio pudding mix
- 1 cup crushed pineapple, undrained
- 1/2 cup vegetable oil
- 3 large eggs, room temperature
- 1/2 cup water
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pistachios
Frosting Ingredients
- 1 box (3.4 ounces) instant pistachio pudding mix
- 1 cup cold milk
- 1 container (8 ounces) whipped topping, thawed
- 1/4 cup chopped pistachios (for garnish)
- 2 tablespoons toasted coconut (for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the white cake mix and instant pistachio pudding mix to evenly distribute the flavors and leavening agents.
- Add Wet Ingredients: Stir in the crushed pineapple with its juice, vegetable oil, eggs, and water. Beat the mixture until it is smooth and well combined, ensuring no lumps remain.
- Fold in Coconut and Pistachios: Gently fold in the shredded coconut and chopped pistachios to add texture and tropical flavor balance.
- Bake the Cake: Pour the batter evenly into the prepared baking dish and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool Completely: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting, to prevent melting the topping.
- Prepare Frosting: Whisk together the instant pistachio pudding mix and cold milk until it begins to thicken slightly. Then gently fold in the whipped topping until the mixture is smooth and fluffy.
- Frost the Cake: Spread the pistachio pudding frosting evenly over the cooled cake surface with a spatula for a uniform layer.
- Garnish and Chill: Sprinkle the chopped pistachios and toasted coconut evenly over the frosting as garnish. Chill the cake in the refrigerator for at least 1 hour to set the frosting and enhance flavor melding.
- Serve: Slice into 12 pieces and serve chilled for a refreshing and delightful tropical dessert experience.
Notes
- For extra tropical flavor, add 1/2 teaspoon coconut extract to the cake batter before baking.
- Ensure the cake is completely cooled before applying the frosting to prevent the whipped topping from melting.
- Store the frosted cake covered in the refrigerator for up to 4 days to maintain freshness and texture.
