Pistachio Pineapple Cake

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 the oven to 350 degrees and grease a 9×13 baking dish.

In a large bowl, blend the cake mix, pudding mix, oil, eggs, and pineapple with juices until well combined.

Transfer the batter to the prepared baking dish and bake for 30-35 minutes or until a toothpick comes out clean. Allow the cake to cool.

For the frosting, mix the second pudding mix with 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.