Description
This Tropical Pistachio Bliss Cake combines the moist texture of yellow cake with the nutty crunch of pistachios and the tropical sweetness of pineapple and coconut. Topped with a creamy, fluffy cream cheese frosting and garnished with shredded coconut and chopped pistachios, this delightful cake is perfect for gatherings or whenever you crave a luscious, tropical dessert.
Ingredients
Scale
Cake Ingredients
- 1 box (15.25 oz) yellow cake mix
- 1 small box (3.4 oz) instant pistachio pudding mix
- ½ cup vegetable oil
- 4 large eggs
- 1 cup sour cream
- 1 cup crushed pineapple, drained
- ½ cup shredded coconut
- ½ cup chopped pistachios (reserve a few for garnish)
Frosting Ingredients
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Garnish
- ½ cup shredded coconut (for garnish)
- Optional: Extra chopped pistachios for garnish
Instructions
- Prepare the cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper to ensure easy removal after baking.
- Mix the batter: In a large mixing bowl, combine the yellow cake mix and instant pistachio pudding mix. Add vegetable oil, eggs, sour cream, drained crushed pineapple, shredded coconut, and chopped pistachios. Stir thoroughly to blend all the ingredients evenly into a smooth batter.
- Bake the cake: Pour the batter into the prepared baking dish, smoothing out the top with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely in the pan on a wire rack.
- Make the frosting: While the cake cools, beat the softened cream cheese with a hand mixer until creamy and smooth. Add the heavy cream and vanilla extract, then continue beating until the mixture becomes light and fluffy. Gradually incorporate the powdered sugar, beating well until the frosting is smooth and spreadable.
- Frost the cake: Once the cake is fully cooled, spread the cream cheese frosting evenly over the top using a spatula.
- Garnish and serve: Sprinkle shredded coconut and the reserved chopped pistachios over the frosted cake to enhance the tropical theme. For extra flair, you can add pineapple slices or maraschino cherries as desired.
- Chill and serve: Refrigerate the cake for about one hour before slicing to allow the frosting to set and the flavors to meld. Slice, serve, and enjoy the tropical pistachio bliss!
Notes
- Be sure to drain the crushed pineapple well to avoid excess moisture in the batter.
- Softening the cream cheese beforehand helps achieve a smooth frosting without lumps.
- You can substitute sour cream with Greek yogurt if desired, but it may slightly change the texture.
- For a nut-free version, omit pistachios and increase the coconut amount or add chopped tropical dried fruit instead.
- Keep the cake refrigerated after frosting to maintain freshness and texture.
