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.

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🧡 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

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📝 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)

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👨‍🍳 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.

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🔄 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

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🍽 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

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🧊 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

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📚 More Recipes You’ll Love

• This Grasshopper Pie
• These Brownie Bombs
• This Edible Cookie Dough
• No-Bake Oreo Cream Pie
• Pumpkin Delight Dessert

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📝 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. 🍍🌿✨

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