...
Go Back
–+ servings
A slice cut from a lush Pistachio Pineapple Paradise Cake, revealing its light green crumb and topped with a creamy browned butter frosting.

Pistachio Pineapple Paradise Cake

Brenda Venera
A delightfully easy and moist sheet cake made with angel food cake mix, instant pistachio pudding, and crushed pineapple. Finished with a creamy, nutty browned butter and pistachio frosting, it's a retro potluck favorite with a modern gourmet twist.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling & Chilling Time 3 hours 15 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 12 servings
Calories 420 kcal

Equipment

  • 9×13-inch baking dish
  • Large mixing bowl
  • Wire rack
  • Small skillet

Ingredients
  

  • 1 box angel food cake mix
  • 1 3.4oz box pistachio pudding mix
  • ½ cup vegetable oil
  • 3 eggs
  • 20 oz can crushed pineapple with juices do not drain

Frosting:

  • 2 tablespoons unsalted butter for browning
  • 8 oz tub cool whip, thawed
  • ⅔ cup whole milk
  • 1 3.4oz box pistachio pudding mix
  • Pistachios, chopped for decoration

Instructions
 

Prep the Pan and Mix the Batter

  • Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish, paying special attention to the corners.
  • In a large mixing bowl, combine the angel food cake mix, one 3.4oz box of pistachio pudding mix, vegetable oil, eggs, and the entire can of crushed pineapple with its juices. Beat on medium speed for about 2 minutes until the batter is evenly blended and creamy.

Bake and Cool

  • Spread the batter into the prepared dish in an even layer. Bake for 30-35 minutes, until the top is golden and a toothpick inserted near the center comes out clean.
  • Place the pan on a wire rack and let the cake cool completely. Do not frost a warm cake, as the frosting will melt.
  • While the cake cools, make the browned butter. Melt 2 tablespoons of unsalted butter in a small, light-colored skillet over medium heat. Swirl the pan as it foams. Once you see golden-brown specks and smell a nutty aroma, remove it from the heat and pour into a small bowl to cool completely.

Make the Frosting

  • In a bowl, whisk the second 3.4oz box of pistachio pudding mix with the whole milk for about 2 minutes, until it starts to thicken and looks smooth.
  • Whisk the cooled browned butter into the pudding base. Gently fold in the thawed Cool Whip with a spatula until the frosting is just combined and remains airy.

Frost, Chill, and Serve

  • Spoon the frosting over the fully cooled cake and spread it to the edges.
  • Cover the pan and refrigerate for at least 2 hours so the cake can set and the flavors can meld.
  • Just before serving, scatter chopped pistachios over the top for crunch.

Notes

Do Not Drain Pineapple: The juice from the crushed pineapple is essential for creating a moist, tender crumb. Draining it will result in a dry cake.
Cool Completely: Ensure the cake is 100% cooled before applying the frosting. A warm cake will cause the Cool Whip-based frosting to melt and slide off.
Make-Ahead Tip: This cake is even better when made a day in advance. The chilling time allows the flavors to deepen and the texture to become perfectly moist and set.
Storage: The cake must be stored in the refrigerator due to the frosting. Keep it in a covered container for up to 4-5 days.
Garnish Last: For the best texture, add the chopped pistachios right before serving. If added too early, they can soften in the refrigerator.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 420kcalCarbohydrates: 55gProtein: 5gFat: 20gSaturated Fat: 12gCholesterol: 45mgSodium: 350mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 100IUVitamin C: 2mgCalcium: 40mgIron: 1mg
Keyword Box mix cake, Easy dessert recipe, Pistachio Pineapple Cake, Potluck dessert, sheet cake
Tried this recipe?Let us know how it was!