Can I make Tropical Pistachio Bliss Cake without pudding mix?

Yes! You can replace the pudding mix with finely ground pistachios and a teaspoon of cornstarch for a similar texture. Alternatively, adding an extra ½ cup of sugar and a ½ teaspoon of almond extract enhances the flavor.

How do I store the cake for maximum freshness?

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. If freezing, wrap slices in plastic wrap and store them in an airtight container for up to 3 months.

What are the best substitutes for pistachios?

If you don’t have pistachios, you can use almonds, cashews, or walnuts for a similar nutty texture. For a nut-free alternative, try toasted sunflower seeds or pumpkin seeds.

Can I use fresh pineapple instead of canned?

Yes! Finely chop fresh pineapple and use ½ cup of pineapple juice to replace the liquid from the canned version. Make sure to drain any excess moisture to prevent the cake from becoming too soggy.

Tropical Pistachio Bliss Cake – A Sweet Tropical Treat 2025

Description

Tropical Pistachio Bliss Cake is a moist, nutty, and fruity dessert that blends the crunch of pistachios with the sweetness of pineapple. With a soft, fluffy texture and a hint of vanilla, this easy-to-make cake is perfect for any occasion. Whether you’re serving it as a casual treat or dressing it up for a special event, this tropical-inspired delight will impress every bite!

Ingredients

Scale

1 box angel food cake mix (or yellow cake mix for a richer texture)
1 (3.4 oz) box instant pistachio pudding mix
3 large eggs
½ cup vegetable oil (if using yellow cake mix)
1 (20 oz) can crushed pineapple (with juices, do not drain)
½ cup chopped pistachios (plus extra for garnish)
1 teaspoon vanilla extract
1 cup whipped topping or frosting (optional, for decoration)

Shredded coconut or extra pineapple slices (optional for garnish)

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Instructions

Step 1: Preheat & Prepare

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.

Step 2: Mix the Batter

In a large mixing bowl, combine the cake mix and pistachio pudding mix.
Add the eggs, vegetable oil (if using), vanilla extract, and crushed pineapple with its juices. Stir until well blended.
Fold in the chopped pistachios for an extra crunch.

Step 3: Bake the Cake

Pour the batter into the prepared baking pan and spread evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before decorating.

Step 4: Garnish & Serve

Spread a thin layer of whipped topping or frosting (optional).
Garnish with extra chopped pistachios, shredded coconut, or pineapple slices.
Slice and enjoy your Tropical Pistachio Bliss Cake!

Notes

No Pudding Mix? Use finely ground pistachios and a bit of cornstarch for a similar effect.
For a Vegan Version: Use flax eggs and dairy-free whipped topping.
For Extra Moisture: Substitute milk for water if using yellow cake mix.

Storage: Keep in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

Prep Time: 10 minutes
Cook Time: 30-35 minutes
Category: Desserts
Method: Baking
Cuisine: American, Tropical