Ingredients for the Cake:
1 box of angel food cake mix
1 3.4oz box of pistachio pudding mix
½ cup of vegetable oil
3 eggs
20 oz can of crushed pineapple (don’t drain the juices)
Ingredients for the Frosting:
8 oz tub of cool whip (make sure it’s thawed)
⅔ cup of whole milk
1 3.4oz box of pistachio pudding mix
Chopped pistachios (for that extra crunch and decoration!)
How to Whip it Up:
Begin by setting your oven to preheat at 350 degrees. Meanwhile, get a 9×13 baking dish and give it a good greasing.
Take a roomy bowl and blend in the cake mix, pudding mix, oil, eggs, and the pineapple (with all its juicy goodness). Mix it up until you have a smooth batter.
Pour this batter into your prepped baking dish and bake for about 30-35 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. Let it cool down afterward.
Now, for the frosting: Whisk together the pudding mix and milk. When it thickens up, fold in the cool whip.
Slather this creamy frosting over your cooled cake.
Let it chill in the fridge for a couple of hours. And just before serving, sprinkle those crunchy chopped pistachios on top!
There you go! Dive into this delectable delight and enjoy every bite!
