Meet Your New Favorite Dessert: Pineapple Paradise Cake
Bright, light, and full of flavor, this Pineapple Paradise Cake combines fluffy angel food cake, juicy pineapple, and creamy pistachio pudding into a dessert that’s impossible to resist. The texture is soft and airy, the flavor is fruity and nutty, and the cool whip pistachio frosting brings it all together with a creamy finish.
If you love desserts that feel indulgent but go down easy—especially on a warm day—this one’s a guaranteed favorite. Plus, it’s a one-bowl cake with no fussy steps. Win-win.
🧡 Why I Love This Recipe
- Simple pantry ingredients with maximum flavor
- Cool, creamy topping that chills perfectly for make-ahead ease
- Great for potlucks, BBQs, brunches, or just-because baking
- Naturally colorful and beautiful with pistachio garnish
- Light texture from angel food cake but rich enough for dessert lovers
📝 Ingredients
Cake Base:
- 1 box angel food cake mix
- 1 (3.4 oz) box pistachio pudding mix
- 3 eggs
- ½ cup vegetable oil
- 1 (20 oz) can crushed pineapple with juices
Frosting:
- 1 (3.4 oz) box pistachio pudding mix
- ⅔ cup whole milk
- 1 (8 oz) tub Cool Whip, thawed
- Chopped pistachios, for garnish (optional)
👨🍳 Instructions
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Step 2: Mix the Cake Batter
In a large bowl, combine:
- Angel food cake mix
- Pistachio pudding mix
- Eggs
- Vegetable oil
- Crushed pineapple (with juices)
Beat with an electric mixer or whisk until the batter is fully combined and smooth.
Step 3: Bake
Pour the batter into the greased 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 frosting.
Step 4: Make the Frosting
In a bowl, whisk together:
- Pistachio pudding mix
- Whole milk
Let the mixture thicken for about 5 minutes.
Gently fold in the Cool Whip until smooth and fully blended.
Step 5: Frost & Chill
Spread the pistachio whipped topping evenly over the cooled cake.
Chill in the refrigerator for at least 2 hours to set.
Before serving, sprinkle with chopped pistachios if desired.
🔄 Variations & Tips
- Add coconut flakes to the batter for a tropical twist
- Top with maraschino cherries or pineapple rings for decoration
- Use sugar-free pudding or light Cool Whip to lighten it up
- Swap angel food cake with yellow cake mix for a denser base
- Make in cupcake tins for single-serve party treats
🍽 What to Serve With Pineapple Paradise Cake
Make it a full-on summer feast with these crowd-pleasing recipes:
- This Grasshopper Pie for another cool, creamy dessert
- These Chocolate Chip Cookie Dough Brownie Bombs for rich chocolate contrast
- This Edible Cookie Dough for a fun, safe-to-eat raw option
- This No-Bake Oreo Cream Pie for another chilled party-ready pie
- Pumpkin Delight Dessert if you love creamy, layered bakes
🧊 Storage & Make-Ahead Tips
- Store covered in the fridge for up to 4 days
- Make the cake the night before and frost day-of for best texture
- Freezing not recommended due to whipped topping separation
- Individual slices can be packed in containers for grab-and-go dessert
📚 More Recipes You’ll Love
- This Grasshopper Pie
- These Brownie Bombs
- This Edible Cookie Dough
- No-Bake Oreo Cream Pie
- Pumpkin Delight Dessert
📝 Final Thoughts
This Pineapple Paradise Cake is soft, sweet, creamy, and chilled—everything you want in a summer dessert. With minimal prep and maximum flavor, it’s a go-to treat for any occasion that needs a cool, crowd-pleasing finale.
Try it once and you’ll be hooked. Got your own variation? Share it in the comments! And don’t forget to follow for more no-fuss desserts that make every bite feel like a vacation. 🍍🌿✨
