Ingredients:
1 box angel food cake mix
1 3.4oz box pistachio pudding mix
½ cup vegetable oil
3 eggs
20 oz can crushed pineapple with juices
8 oz tub cool whip, thawed
⅔ cup whole milk
1 3.4oz box pistachio pudding
Pistachios, chopped for decoration
Instructions:
Cake Preparation:
Grease a 9×13 baking dish and preheat the oven to 350°F.
In a large bowl, combine angel food cake mix, pistachio pudding mix, oil, eggs, and crushed pineapple with juices. Mix until well combined.
Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick comes out clean.
Allow the cake to cool.
Frosting:
Mix the second pudding mix and milk until thickened.
Gently fold in the chilled whip until well blended.
Assembly:
Use the prepared frosting to frost the cooled cake.
Chill the cake for 2 hours before serving.
Optionally, top with chopped pistachios for decoration.