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Tropical Pistachio Bliss Bundt Cake Recipe

Tropical Pistachio Bliss Bundt Cake

A delightful bundt cake that combines the rich flavors of pistachio with tropical fruits like pineapple and coconut, resulting in a moist and visually impressive dessert that's easy to make.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 280
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box pistachio pudding mix For flavor and moisture
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup crushed pineapple Should be well-drained
  • 1/2 cup toasted chopped pistachios For texture and flavor
  • 1/2 cup shredded coconut Optional for added flavor
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup milk
For the glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons pineapple juice Adjust for consistency
  • 1 pinch salt
  • 1 teaspoon lime zest Optional for added flavor

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a bundt pan.
  2. In a large mixing bowl, combine the pistachio pudding mix, flour, sugar, crushed pineapple, chopped pistachios, shredded coconut, eggs, vegetable oil, and milk.
  3. Mix until well combined and the batter is smooth.
Baking
  1. Pour the batter into the prepared bundt pan, smoothing out the top.
  2. Bake in the preheated oven for about 50 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool in the pan for 10-15 minutes, then carefully invert onto a serving plate.
Glazing
  1. While the cake cools, prepare the glaze by mixing the powdered sugar with pineapple juice and salt in a small bowl until smooth.
  2. Add lime zest if desired for extra flavor.
  3. Once the cake is fully cooled, drizzle the glaze over the top and sprinkle with additional chopped pistachios.

Notes

Store covered at room temperature for up to 2 days, or refrigerate if using cream cheese glaze. Freezing is recommended for unglazed slices.