Pistachio Pineapple Angel Food Cake: A Light and Tropical Dessert Delight
Indulge in the perfect blend of nutty pistachios and tropical pineapple with this Pistachio Pineapple Angel Food Cake. This easy-to-make dessert is light, fluffy, and bursting with flavor, making it an ideal treat for any occasion. Whether you’re hosting a summer party or simply craving something sweet, this cake is sure to impress. Follow our step-by-step guide to create this tropical dessert masterpiece that’s both delicious and visually stunning.
Ingredients
Cake:
- 1 package (16 oz) angel food cake mix
- 1 box (3.4 oz) pistachio pudding mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can (20 oz) crushed pineapple with juice
Icing:
- 8 oz thawed whipped topping (Cool Whip)
- 2/3 cup whole milk
- 1 box (3.4 oz) pistachio pudding mix
- Chopped pistachios for topping (optional)
Preparation
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large mixing bowl, combine the angel food cake mix, pistachio pudding mix, vegetable oil, eggs, and crushed pineapple with its juice. Mix until the batter is smooth and well combined. Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
For the icing, whisk together the pistachio pudding mix and whole milk until thickened. Gently fold in the thawed whipped topping until fully incorporated. Spread the icing evenly over the cooled cake. Refrigerate for at least 2 hours before serving. For an extra touch, sprinkle with chopped pistachios for a crunchy garnish.
Serve this Pistachio Pineapple Angel Food Cake chilled and enjoy the perfect balance of light, nutty, and tropical flavors. It’s a dessert that’s sure to become a favorite!
