Serve chilled for a refreshing treat.
Store covered in the refrigerator for up to 4 days.
This cake tastes even better the next day after the flavors meld together.
Variations
Layered version: Make it a two- or three-layer cake with frosting between each layer.
Coconut cream twist: Add coconut cream to the frosting for extra tropical richness.
Nutty crunch: Sprinkle toasted pistachios or almonds between the layers for added texture.
Lighter option: Use sugar-free pudding and light whipped topping for a lower-calorie version.
FAQ
Can I make this cake ahead of time?
Yes! It actually tastes better when made a day in advance since the flavors deepen after chilling.
Do I need fresh pineapple?
No, canned crushed pineapple works perfectly and makes the cake moist.
Can I freeze Tropical Pistachio Cake?
Yes, you can freeze it (unfrosted) for up to 2 months. Thaw overnight in the fridge before frosting and serving.
