Let me introduce you to a dessert that tastes like a vacation in every bite—Tropical Pistachio Bliss Cake. It’s light, luscious, and just the right amount of sweet, with layers of fluffy cake, creamy pistachio pudding, and juicy pineapple bringing the sunshine straight to your plate.

It’s one of those dreamy treats that feels fancy enough for a celebration but is secretly so easy to make. Whether you’re bringing it to a potluck, making it for a summer get-together, or just treating yourself on a Tuesday (yes, please), this cake is a tropical escape you can whip up in your kitchen.

Trust me—once you taste this blissful bite, you’ll want to make it again and again.

Why You’ll Love This Recipe

• No fancy techniques or tools needed
• Fluffy, fruity, and nutty all in one dreamy dessert
• Cool, creamy layers perfect for warm-weather treats
• A fun twist on classic pudding cakes
• Totally make-ahead friendly

Ingredients

For the Cake Base

• 3 eggs
• 1 box angel food cake mix
• ½ cup vegetable oil
• 1 (20 oz) can crushed pineapple (with juices)

For the Topping

• 1 (8 oz) tub Cool Whip, thawed
• 1 (3.4 oz) box pistachio pudding mix
• ⅔ cup whole milk

For Garnish

• 1 (3.4 oz) box pistachio pudding (optional, for sprinkling or doubling up the topping)
• Chopped pistachios (for decoration)

Instructions

Step 1: Make the Cake

Preheat your oven to 350°F (175°C). In a large bowl, whisk together the eggs, angel food cake mix, vegetable oil, and the entire can of crushed pineapple (juices included!). Mix until well combined and light.

Pour the batter into a greased 9×13-inch baking dish and bake for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let the cake cool completely.

Step 2: Mix the Topping

In a separate bowl, whisk together the pistachio pudding mix and whole milk until slightly thickened (about 2 minutes). Gently fold in the thawed Cool Whip until smooth and creamy.

Step 3: Layer the Bliss

Once the cake is fully cooled, spread the pistachio-Cool Whip topping generously over the surface. If you like it extra nutty and green (because why not?), sprinkle a little of that second box of pistachio pudding mix over the top for a fun dusting of flavor.

Step 4: Decorate & Chill

Sprinkle chopped pistachios over the top for crunch, color, and flair. Refrigerate the cake for at least 1 hour before serving—longer if you want the flavors to really meld.

Step 5: Slice & Serve

Cut into squares and serve chilled. Every bite delivers a tropical, nutty, creamy moment of bliss!

Tips for Tropical Success

• Want extra wow? Add a splash of coconut extract to the batter
• For an even fluffier cake, beat the eggs separately until foamy, then fold into the batter
• Use light Cool Whip or plant-based milk for a lighter version
• This cake holds up beautifully overnight, so it’s perfect for making ahead

FAQs

Can I use a different type of cake mix?
You sure can! White cake or yellow cake will also work, though it’ll be a bit denser than angel food.

Can I use fresh pineapple?
Yes—but make sure it’s finely crushed and juicy. You’ll need the liquid for the right texture and moisture.

What’s the best way to store this cake?
Cover tightly and keep it chilled in the fridge for up to 4 days.

Conclusion

This Tropical Pistachio Bliss Cake is the kind of dessert that brings smiles with every bite. It’s light, creamy, fruity, and nutty—basically, everything you didn’t know you were craving. And the best part? It’s ridiculously easy to make but impressive enough for any occasion.

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