Tropical Pistachio Pineapple Cake Recipe

Ingredients:

• 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 with juices

Frosting:

• 8 oz tub of cool whip, thawed
• ⅔ cup of whole milk
• 1 3.4oz box of pistachio pudding

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit and grease a 9×13 baking dish.
2. In a large mixing bowl, combine the cake mix, pistachio pudding mix, vegetable oil, eggs, and crushed pineapple with its juices. Beat the mixture until well combined.
3. Transfer the batter to the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
4. To prepare the frosting, whisk together the remaining pistachio pudding mix and milk until the mixture thickens. Gently fold in the thawed cool whip until fully incorporated.
5. Frost the cooled cake with the prepared frosting and refrigerate for at least 2 hours before serving. For an extra touch, garnish with chopped pistachios if desired.