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Pistachio Pineapple Cake

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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,