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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 toothpick 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 the cake and chill for 2 hours before serving. Top with chopped pistachios if desired.
Get ready to taste the magic! Perfect for any occasion, this cake is a showstopper.
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