Description
A tropical delight, Pineapple Paradise Cake combines light and fluffy angel food cake with creamy pistachio frosting and sweet crushed pineapple for the perfect summer dessert.
Ingredients
Scale
- 1 box angel food cake mix
- 1 package pistachio pudding mix
- 1 can crushed pineapple (drained)
- 8 oz cream cheese (softened)
- 1 tub Cool Whip (whipped topping)
- 1 cup mini marshmallows
Instructions
- Prepare the angel food cake according to package instructions. Let cool completely.
- In a large bowl, mix pistachio pudding mix with softened cream cheese until smooth.
- Gently fold in Cool Whip until fully incorporated.
- Stir in mini marshmallows for added texture.
- Frost the cooled cake with the pistachio mixture.
- Spread crushed pineapple over the frosting, pressing gently into the cake.
- Refrigerate for at least 3 hours (overnight preferred) to allow flavors to meld.
- Slice and serve chilled.
Notes
For a more tropical twist, sprinkle shredded coconut or chopped macadamia nuts on top before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
Keywords: pineapple cake, tropical dessert, pistachio frosting, summer cake