Pistachio Pineapple Cake
Ingredients
For the Cake:
- 1 box angel food cake
- One 3.4-ounce box pistachio pudding mix
- ½ cup vegetable oil
- 3 eggs
- 20-ounce can crushed pineapple with juice
For the Frosting:
- 8-ounce container Cool Whip, thawed
- ⅔ cup whole milk
- One 3.4-ounce box pistachio pudding
- Pistachios, chopped for decoration
Instructions
To prepare the cake:
- Pre-heat the oven to 350°F degrees and grease a 9 x 13-inch baking dish.
- Using an electric mixer and a large bowl, mix together the cake mix, pudding mix, oil, eggs and pineapple along with the juice: beat until well combined.
- Transfer batter to the prepared baking dish and bake for 30 to 35 minutes or until an inserted toothpick comes out clean.
- Remove from the oven and allow the cake to cool.
To prepare the frosting:
- Using an electric mixer and a medium bowl, mix together the second box of pudding and milk until the mixture thickens.
- Fold in the Cool Whip until fully combined.
- Frost the cake and chill for at least 2 hours before serving.
- Before serving, top with chopped pistachios, if desired,