PISTACHIO PINEAPPLE CAKE
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 (don’t drain the juices)
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!)
Instructions:
-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!
