Ingredients
- 1 box angel food cake
- 1 (3.4 oz) box pistachio pudding mix
- ½ cup vegetable oil
- 3 eggs
- 20 oz can crushed pineapple with juices
Frosting:
- 8 oz tub cool whip, thawed
- ⅔ cup whole milk
- 1 (3.4 oz) box pistachio pudding
- Pistachios, chopped for decoration
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13 baking dish.
In a large bowl, mix together the cake mix, pudding mix, oil, eggs, and pineapple with juices. Beat until well combined.
Transfer batter to the prepared baking dish and bake for 30-35 minutes or until an inserted toothpick comes out clean. Allow the cake to cool.
To make the frosting: Mix together the second pudding mix and milk until the mixture thickens. Fold in the cool whip until fully combined.
Frost cake and chill for 2 hours before serving. Top with chopped pistachios if desired.
Enjoy!
