Pistachio Pineapple Cake Delight (Print Version)
# Ingredients:
01 -
1 box angel food cake mix
02 -
1 3.4 oz box pistachio pudding mix
03 -
½ cup vegetable oil
04 -
3 large eggs
05 -
20 oz can crushed pineapple with juices
→ Frosting
06 -
8 oz tub of cool whip, thawed
07 -
⅔ cup whole milk
08 -
1 3.4 oz box pistachio pudding mix
09 -
Chopped pistachios for decoration (optional)
# Instructions:
01 -
Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
02 -
In a large mixing bowl, combine the cake mix, pistachio pudding mix, vegetable oil, eggs, and crushed pineapple with its juices. Beat until well combined.
03 -
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.
04 -
In another bowl, mix the pistachio pudding mix and whole milk until the mixture thickens. Fold in the thawed cool whip until fully incorporated.
05 -
Spread the frosting evenly over the cooled cake. Chill in the refrigerator for 2 hours before serving.
06 -
Optionally, sprinkle chopped pistachios on top. Slice and serve.