The Tropical Pistachio Bliss Cake is sunshine on a plate—think fluffy yellow cake, a wave of coconut and pistachio flavor, and pops of juicy pineapple in every bite. The creamy pistachio frosting is light as a cloud, making this cake impossibly inviting for potlucks, birthdays, or just a quiet afternoon treat. Easy enough for weeknight baking but impressive enough for a party, this tropical-inspired dessert will sweep you away to sweet paradise, one heavenly forkful at a time.
Ingredients You’ll Need
The magic of the Tropical Pistachio Bliss Cake is how a handful of kitchen staples and a few tropical upgrades come together. Each ingredient here serves a real purpose—whether it’s the tender crumb, the punchy green pistachio flavor, or that unmistakable island vibe from pineapple and coconut.
- Yellow cake mix (15.25 oz): The perfect, fuss-free base for a soft, moist cake every time.
- Instant pistachio pudding mix (3.4 oz, one for cake, one for frosting): Gives the cake and frosting their signature nutty flavor and beautiful green hue.
- Large eggs (4): Essential for structure and a luscious, tender crumb.
- Vegetable oil (½ cup): Adds richness and ensures your cake stays moist for days.
- Crushed pineapple with juice (1 cup): Brings juicy sweetness and a subtle tang for tropical flavor pops.
- Milk (½ cup for cake, 1½ cups for frosting): Keeps the cake light and creamy while the frosting becomes silky and spreadable.
- Vanilla extract (1 teaspoon): Rounds out the flavors with warm, aromatic notes.
- Whipped topping (8 oz): Makes the frosting airy, dreamy, and so easy to spread.
- Chopped pistachios (¼ cup, plus more for garnish): Offers crunch, color, and a double hit of that pistachio magic.
- Toasted coconut flakes (optional): Adds warmth and a golden finish for an extra burst of the tropics.
How to Make Tropical Pistachio Bliss Cake
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F and generously grease a 9×13-inch baking pan. This little step ensures nothing sticks, so your cake pops right out in one beautiful piece.
Step 2: Mix the Batter
In a large mixing bowl, combine the yellow cake mix, one box of pistachio pudding mix, eggs, vegetable oil, crushed pineapple with juice, ½ cup of milk, and vanilla extract. Using an electric mixer set to medium speed, beat everything together for 2 to 3 minutes until smooth, creamy, and just a bit irresistible looking. The pudding and pineapple keep the cake moist and bursting with flavor.
Step 3: Bake to Golden Perfection
Pour the batter into your prepared pan, smoothing out the top with a spatula. Bake for 30 to 35 minutes—your kitchen will smell absolutely dreamy! You’ll know it’s ready when a toothpick poked into the center comes out clean (or with just a crumb or two clinging on). Let the cake cool completely in the pan.
Step 4: Whip Up That Dreamy Frosting
While your cake cools, whisk the second box of instant pistachio pudding mix with 1½ cups of cold milk. Stir for about 2 minutes as it thickens up to a luscious, pale green pudding. Gently fold in the whipped topping and ¼ cup of chopped pistachios until smooth and evenly blended.
Step 5: Frost, Garnish, & Chill
Spread the pistachio frosting over the totally cooled cake, making sure every corner is covered. Sprinkle lots more chopped pistachios, and if you’re feeling extra festive, scatter some toasted coconut flakes on top. Pop your Tropical Pistachio Bliss Cake in the fridge to chill for at least an hour before slicing and serving. This helps the flavors come together and the frosting set perfectly!
How to Serve Tropical Pistachio Bliss Cake
Garnishes
Generosity is key when garnishing this cake! A hefty sprinkle of chopped pistachios brings brilliant green color and snappy crunch on top of all that pillowy frosting. For an extra vacation-in-a-bite experience, add a shower of toasted coconut flakes, or even a few pineapple tidbits. Each adds more texture and makes every slice feel like a celebration.
Side Dishes
Pair your Tropical Pistachio Bliss Cake with something bright and refreshing. I love to serve it alongside a big fruit salad (think mango, kiwi, and strawberries) or even a scoop of tangy lime sorbet. These sides enhance the cake’s tropical vibes without stealing its thunder.
Creative Ways to Present
Why not cut the cake into neat squares and top each piece with a pineapple wedge or a tiny cocktail umbrella? For parties, serve small rectangles in cupcake liners for easy grabbing. Or turn it into a showstopper trifle by layering cubed cake with frosting and extra fruit in a glass dish. The colors and flavors make every version a scene-stealer!
Make Ahead and Storage
Storing Leftovers
Any remaining Tropical Pistachio Bliss Cake will keep beautifully. Just cover the pan tightly with plastic wrap or transfer slices to an airtight container, then refrigerate. The flavors continue to develop over 3 to 4 days, making the leftovers arguably even more irresistible.
Freezing
This cake can be frozen, too! Cut leftover slices, wrap each one snugly in plastic wrap, then pop them in a freezer-safe bag or container. They’ll taste just as wonderful for up to two months. Defrost overnight in the fridge before enjoying.
Reheating
The Tropical Pistachio Bliss Cake is meant to be enjoyed chilled for the ideal texture and flavor, so reheating isn’t usually necessary. However, if you prefer it at room temperature, just set a slice out on the counter for about 20 minutes before devouring.
FAQs
Can I substitute fresh pineapple for the crushed pineapple?
Fresh pineapple brings great flavor, but for this cake, canned crushed pineapple with juice works best because it keeps the cake extra moist and sweet. If using fresh, make sure to finely dice and include some juice for the right texture.
Is there a way to make this cake gluten-free?
Absolutely! Swap in your favorite gluten-free yellow cake mix, and make sure the pudding mix is gluten-free as well. The texture will still be soft and delightful, with all the tropical bliss you expect.
Can I use homemade whipped cream instead of store-bought whipped topping?
You definitely can. Whip 1 cup of heavy cream with a tablespoon or two of powdered sugar until stiff peaks form, then fold into the pudding. Just know it may lose a bit of volume over time, so enjoy before it softens completely.
What if I don’t have a 9×13-inch pan?
No worries! You can use two 8-inch square pans (adjust the bake time down a bit) or even make a bundt cake version—just grease well and extend the baking time to around 40 to 45 minutes. The Tropical Pistachio Bliss Cake is wonderfully flexible.
Does the cake have to chill before serving?
While you can slice and eat it right away, chilling the Tropical Pistachio Bliss Cake for at least an hour really lets the flavors settle and gives the frosting time to firm up just right. Overnight chilling is even better!
Final Thoughts
I can’t urge you enough—gather those ingredients and treat yourself to this joyful, easy Tropical Pistachio Bliss Cake. It tastes like a getaway, looks so inviting, and couldn’t be simpler to share. Let it brighten your next gathering or baking day, and don’t be surprised when it disappears in record time!
Print
Tropical Pistachio Bliss Cake Recipe
- Total Time: 55 minutes (plus chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in a slice of Tropical Pistachio Bliss Cake, a delightful dessert bursting with flavors of pineapple and pistachio. This easy sheet cake is perfect for summer gatherings or anytime you crave a tropical treat.
Ingredients
For the Cake:
- 1 box yellow cake mix (15.25 oz)
- 1 (3.4 oz) box instant pistachio pudding mix
- 4 large eggs
- ½ cup vegetable oil
- 1 cup crushed pineapple with juice
- ½ cup milk
- 1 teaspoon vanilla extract
For the Frosting:
- 1 (3.4 oz) box instant pistachio pudding mix
- 1½ cups cold milk
- 1 (8 oz) container whipped topping (like Cool Whip)
- ¼ cup chopped pistachios (plus more for garnish)
- Toasted coconut flakes for garnish (optional)
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F and grease a 9×13-inch baking pan.
- Mix cake batter: In a large bowl, combine cake mix, pistachio pudding mix, eggs, oil, crushed pineapple, milk, and vanilla. Beat until smooth.
- Bake: Pour batter into pan and bake for 30–35 minutes. Let cool.
- Prepare frosting: Whisk pudding mix and milk until thickened. Fold in whipped topping and pistachios.
- Frost cake: Spread frosting over cooled cake. Garnish with pistachios and coconut. Chill before serving.
Notes
- This cake tastes better after chilling. For a bundt version, adjust baking time.
- Store covered in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
