Description
A vibrant, fruity pistachio cake layered with tropical flavors like pineapple and coconut, then topped with a light, creamy whipped topping. A chilled dessert that’s refreshing, easy to make, and perfect for summer gatherings.
Ingredients
Scale
- 1 box (3.4 oz) instant pistachio pudding mix
- 1 box (15.25 oz) yellow cake mix
- 4 large eggs
- 1 cup vegetable oil
- 1 cup club soda or lemon-lime soda
- Topping:
- 1 (8 oz) container whipped topping (Cool Whip), thawed
- 1 (20 oz) can crushed pineapple, undrained
- 1 (3.4 oz) box instant vanilla or pistachio pudding mix
- 1/2 cup sweetened shredded coconut (optional)
- 1/4 cup chopped pistachios, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a large bowl, combine cake mix, pistachio pudding mix, eggs, oil, and soda. Beat for 2–3 minutes until smooth.
- Pour batter into prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan.
- In another bowl, mix crushed pineapple (with juice) and instant pudding mix. Fold in the whipped topping until well combined. Stir in coconut, if using.
- Spread the topping evenly over the cooled cake. Sprinkle with chopped pistachios.
- Refrigerate for at least 2 hours before serving for best texture and flavor.
Notes
- Use lemon or white cake mix for a lighter flavor variation.
- This cake gets better as it chills—make a day in advance for best results.
- Top with fresh tropical fruit like mango or kiwi for extra flair.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 32g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: tropical pistachio cake, pineapple cake, pistachio dessert, summer cake, pudding cake