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INGREDIENTS
1 box angel food cake
1 3.4oz 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 3.4oz box pistachio pudding
Pistachios, chopped for decoration
PREPARATION
Preheat oven to 350 degrees 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 tooth pick comes out clean. Allow 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.
